Demir, Fatmagul HaliciKaptan, Binnur2025-04-062025-04-0620250958-69461879-0143https://doi.org/10.1016/j.idairyj.2024.106156https://hdl.handle.net/20.500.11776/17236In 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.en10.1016/j.idairyj.2024.106156info:eu-repo/semantics/closedAccessArtisan cheeseWhite cheeseMALDI-TOF MSProtected geographical indicationLactic acid bacteriaRipening periodArticle162Q2WOS:0013863295000012-s2.0-85211330894Q1