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

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dc.authoridÖzalp, Veli Cengiz/0000-0002-7659-5990
dc.authorscopusid57209077519
dc.authorscopusid55803237000
dc.authorscopusid57211080335
dc.authorscopusid57211791524
dc.authorscopusid57210728135
dc.authorscopusid6504450287
dc.authorscopusid6504450287
dc.authorwosidÖzalp, Veli Cengiz/B-2940-2009
dc.contributor.authorÖzalp, Veli Cengiz
dc.contributor.authorOmeroglu, Esra Ersoy
dc.contributor.authorTasbasi, Behiye Busra
dc.contributor.authorAcar, Elif Esma
dc.contributor.authorAltunbas, Osman
dc.contributor.authorOzalp, Veli Cengiz
dc.contributor.authorSudagidan, Mert
dc.contributor.otherBasic Sciences
dc.date.accessioned2024-07-05T15:25:06Z
dc.date.available2024-07-05T15:25:06Z
dc.date.issued2023
dc.departmentAtılım Universityen_US
dc.department-temp[Yurt, Mediha Nur Zafer; Tasbasi, Behiye Busra; Acar, Elif Esma; Sudagidan, Mert] Konya Food & Agr Univ, KIT ARGEM R&D Ctr, TR-42080 Konya, Turkiye; [Omeroglu, Esra Ersoy] Ege Univ, Fac Sci, Basic & Ind Microbiol Sect, Biol Dept, TR-35040 Izmir, Turkiye; [Altunbas, Osman] Konya Food & Agr Univ, SARGEM, TR-42080 Konya, Turkiye; [Ozalp, Veli Cengiz] Atilim Univ, Fac Med, Dept Med Biol, TR-06830 Ankara, Turkiyeen_US
dc.descriptionÖzalp, Veli Cengiz/0000-0002-7659-5990en_US
dc.description.abstractBacterial 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.en_US
dc.identifier.citation2
dc.identifier.doi10.1111/1471-0307.12944
dc.identifier.endpage637en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85149050166
dc.identifier.scopusqualityQ2
dc.identifier.startpage627en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12944
dc.identifier.urihttps://hdl.handle.net/20.500.14411/2507
dc.identifier.volume76en_US
dc.identifier.wosWOS:000941061900001
dc.identifier.wosqualityQ2
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCheeseen_US
dc.subjectMetagenomicsen_US
dc.subjectMicrobiotaen_US
dc.subjectPenicillium roquefortien_US
dc.subjectEnterococcien_US
dc.titleBacterial and fungal microbiota of mould-ripened cheese produced in Konyaen_US
dc.typeArticleen_US
dspace.entity.typePublication
relation.isAuthorOfPublication5698576b-38e7-4cc8-9551-3e06cf62ede8
relation.isAuthorOfPublication.latestForDiscovery5698576b-38e7-4cc8-9551-3e06cf62ede8
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relation.isOrgUnitOfPublication.latestForDiscoveryc6d3b3b7-f103-4779-9789-92b2e2420f2d

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