Bacterial and fungal microbiota of mould‐ripened cheese produced in Konya

Bacterial and fungal diversities of 24 mould‐ripened cheeses originating from Konya‐Türkiye were examined by metagenomic analysis. Firmicutes phylum, Enterococcus, Clostridium sensu stricto and Lactobacillus (Levilactobacillus) genera were the dominant bacteria. Ascomycota phylum and Penicillium and...

Full description

Saved in:
Bibliographic Details
Published in:International journal of dairy technology 2023-08, Vol.76 (3), p.627-637
Main Authors: Yurt, Mediha Nur Zafer, Ersoy Omeroglu, Esra, Tasbasi, Behiye Busra, Acar, Elif Esma, Altunbas, Osman, Ozalp, Veli Cengiz, Sudagidan, Mert
Format: Article
Language:English
Subjects:
Ampicillin
Antibiotics
Bacteria
Biofilms
Cheese
Chloramphenicol
Chloromycetin
Dairy products
Electrophoresis
Enterococci
Fungi
Homology
Linezolid
Metagenomics
Microbiota
Mold
Penicillin
Penicillium roqueforti
Pichia
Rifampin
Strains (organisms)
Teicoplanin
Vancomycin
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Bacterial and fungal diversities of 24 mould‐ripened cheeses originating from Konya‐Türkiye were examined by metagenomic analysis. Firmicutes phylum, Enterococcus, Clostridium sensu stricto and Lactobacillus (Levilactobacillus) genera were the dominant bacteria. Ascomycota phylum and Penicillium and Pichia genera and Penicillium roqueforti and Pichia membranifaciens species were dominant fungi. Enterococcus faecium (n = 30) and Enterococcus faecalis (n = 6) were identified, and all strains were susceptible to penicillin, ampicillin, vancomycin, teicoplanin, chloramphenicol and linezolid. The highest resistance (n = 14) was against rifampin. Tetracycline resistance was determined in two strains. Biofilm‐forming ability was found in nine E. faecium and 1 E. faecalis. E. faecium strains revealed 40–88.9%, and E. faecalis showed 59.2–100% homology by pulsed field gel electrophoresis. Identification of bacterial and fungal microbiota of mould‐ripened cheese and characterization of enterococci.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12944