Identification of lactic acid bacteria isolated from the protected geographical indication Edirne white cheese using MALDI-TOF MS: Impact of ripening time and type of milk on microbial diversity

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dc.authoridKAPTAN, Binnur/0000-0002-6268-7245
dc.contributor.authorDemir, Fatmagul Halici
dc.contributor.authorKaptan, Binnur
dc.date.accessioned2025-04-06T12:23:53Z
dc.date.available2025-04-06T12:23:53Z
dc.date.issued2025
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractIn this study, the diversity of lactic acid bacteria (LAB) in three different Edirne white cheeses produced using sheep, cow, and goat milk was investigated using MALDI-TOF/MS over a 180-day ripening period. In total, 201 LAB belonging to 15 different species were detected. Enterococcus faecium, which constituted 43.28% of the LAB, was the dominant species in all three types of cheese. However, its abundance decreased throughout storage in goat and cow cheeses, followed by Lactococcus lactis in sheep cheese, Streptococcus macedonicus, Lactiplantibacillus plantarum, Leuconostoc mesenteroides in cow cheese, and L. plantarum and Latilactobacillus curvatus in goat cheese. The type of milk and the ripening time affect the microbial diversity in cheese.
dc.identifier.doi10.1016/j.idairyj.2024.106156
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85211330894
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2024.106156
dc.identifier.urihttps://hdl.handle.net/20.500.11776/17236
dc.identifier.volume162
dc.identifier.wosWOS:001386329500001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250406
dc.subjectArtisan cheese
dc.subjectWhite cheese
dc.subjectMALDI-TOF MS
dc.subjectProtected geographical indication
dc.subjectLactic acid bacteria
dc.subjectRipening period
dc.titleIdentification of lactic acid bacteria isolated from the protected geographical indication Edirne white cheese using MALDI-TOF MS: Impact of ripening time and type of milk on microbial diversity
dc.typeArticle

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