Some Pathogenic Bacteria Isolated and Identified from Traditionally Produced Turkish White Cheese

Abstract

In this study, some pathogens in the microbiota of traditionally produced White Cheese were determined by molecular methods and their phlogenetic similarities were analyzed. Eight different pathogenic species (Citrobacter braakii, Hafnia paralvei, Klebsiella grimontii, Kosakonia sacchari, Raoultella ornithinolytica, Raoultella terrigena, Serratia liquefaciens, Serratia plymuthica) were detected in the White Cheese, and Klebsiella grimontii was the dominant species. No study was found in the present studies in which Klebsiella grimontii was detected in cheese or dairy products. In addition, no study was found in which Kosakonia sacchari, another pathogenic bacterium we detected, was also detected in cheese. This study has revealed some pathogenic microflora in traditionally produced White Cheese.