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
International Dairy Journal, cilt.162, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 162
- Basım Tarihi: 2025
- Doi Numarası: 10.1016/j.idairyj.2024.106156
- Dergi Adı: International Dairy Journal
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
- Anahtar Kelimeler: Artisan cheese, Lactic acid bacteria, MALDI-TOF MS, Protected geographical indication, Ripening period, White cheese
- Trakya Üniversitesi Adresli: Evet
Özet
In 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.