Bacterial and fungal microbiota of mould-ripened cheese produced in Konya
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Date
2023
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Abstract
Bacterial and fungal diversities of 24 mould-ripened cheeses originating from Konya-Turkiye 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.
Description
Özalp, Veli Cengiz/0000-0002-7659-5990
Keywords
Cheese, Metagenomics, Microbiota, Penicillium roqueforti, Enterococci
Turkish CoHE Thesis Center URL
Citation
2
WoS Q
Q2
Scopus Q
Q2
Source
Volume
76
Issue
3
Start Page
627
End Page
637