MICROBIAL CHARACTERIZATION OF VAN HERBY CHEESE USING MALDI-TOF MS AND EVALUATION OF STARTER CULTURE POTENTIAL OF SELECTED LACTIC ACID BACTERIA

Authors : Nursel Söylemez Milli, Eda Ondul Koc, Şeyma Betül Encu, İbrahim Çakır

Pages : 780-797

Doi:10.15237/gida.GD25067

View : 91 | Download : 85

Publication Date : 2025-10-15

Article Type : Research Paper

Abstract :This study examined the microbial and biochemical properties of Van Herby Cheeses, produced using traditional dry salting and brining methods. Biochemical analyses showed that dry salted cheeses contained 54.41±4.80% dry matter, 0.74±0.09 water activity, pH 5.11±0.76, 30.4±5.32% fat, and 5.81±1.20% salt, while brined cheeses had 62.60±3.20%, 0.81±0.03, 4.68±0.57, 29.0±8.22%, and 7.58±0.98%, respectively. Microbial identification using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF MS) revealed a predominance of Enterococcus, Lactobacillus, Leuconostoc, and Bacillus species, as well as yeasts such as Debaryomyces hansenii and Candida zeylanoides. A total of 17 LAB isolates were assessed for acidification, proteolytic activity, diacetyl production, antibacterial effects, and antibiotic resistance. Among these, E. faecium S431 and L. brevis B122 exhibited strong acidifying capacity and notable antimicrobial properties, highlighting their promising potential as functional starter cultures for traditional cheese production.
Keywords : Van otlu peynir, MALDI-TOF MS, Mikrobiyota, Laktik Asit Bakterileri

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