Identification of Propionibacterium spp. Isolated from Mihalic Cheeses by MALDI-TOF MS

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dc.authoridOKSUZ, OMER/0000-0002-3223-3154
dc.authoridTirpanci Sivri, Goksel/0000-0001-9192-2825
dc.contributor.authorTirpanci Sivri, Goksel
dc.contributor.authorOksuz, Omer
dc.date.accessioned2024-10-29T17:59:16Z
dc.date.available2024-10-29T17:59:16Z
dc.date.issued2019
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractPropionic acid bacteria (PAB) are responsible for characteristic properties of Mihalic cheese, which is one of the most prevalent traditional cheese types produced in Turkey. Recently, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) has been reliable and rapid method for identifying bacterial isolates. The aim of this study was to evaluate the PAB profile of Mihalic cheese by their identification by MALDI-TOF MS system. In this study, a total of 25 cheese samples were analyzed and 95 isolates were determined as probable PAB based on their morphological characteristics, gram staining, catalase activity and pigment production. All isolates were analyzed by MALDI-TOF MS and 21 of them were belong to PAB. Isolates were identified as Propionibacterium freudenreichii ssp. freudenreichii (57%), Propionibacterium freudenreichii ssp. shermanii (33%) and Propionibacterium thoenii (10%). This study indicates that the diversity of PAB found in Mihalic cheese can be determined rapidly and economically by MALDI-TOF MS.
dc.identifier.doi10.33462/jotaf.526431
dc.identifier.endpage250
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85100049249
dc.identifier.scopusqualityQ3
dc.identifier.startpage244
dc.identifier.trdizinid#BAŞV!
dc.identifier.urihttps://doi.org/10.33462/jotaf.526431
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/343004
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14683
dc.identifier.volume16
dc.identifier.wosWOS:000490344300013
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherUniv Namik Kemal
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectMihalic cheese
dc.subjectPropionic Acid Bacteria
dc.subjectMALDI-TOF MS
dc.titleIdentification of Propionibacterium spp. Isolated from Mihalic Cheeses by MALDI-TOF MS
dc.title.alternativeIdentification of Propionibacterium spp. Isolated from Mihaliç Cheeses by MALDI-TOF MS
dc.typeArticle

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