Diversity of the Microbiota of Traditional Izmir Tulum and Izmir Brined Tulum Cheeses and Selection of Potential Probiotics

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dc.authorid0000-0001-8752-3231
dc.authorid0000-0002-7370-6595
dc.authorid0000-0003-3652-9558
dc.contributor.authorGuley, Ziba
dc.contributor.authorFallico, Vincenzo
dc.contributor.authorCabrera-Rubio, Raul
dc.contributor.authorO'Sullivan, Daniel
dc.contributor.authorMarotta, Mariarosaria
dc.contributor.authorPennone, Vincenzo
dc.contributor.authorSmith, Sandra
dc.date.accessioned2026-01-24T12:26:34Z
dc.date.available2026-01-24T12:26:34Z
dc.date.issued2023
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractHigh-throughput DNA sequencing (HTS) was used to study the microbial diversity of commercial traditional Izmir Tulum (IT) and Izmir Brined Tulum (IBT) cheeses from Izmir, Turkiye. Simultaneously, cultivation-dependent methods were used to isolate, identify and characterize bacterial strains displaying probiotic potential. At the phylum level, Firmicutes dominated the microbiota of both cheese types comprising >98% of the population. Thirty genera were observed, with Streptococcus being the most abundant genus and with Streptococcus thermophilus and S. infantarius subsp. infantarius being the most abundant species. Genera, including Bifidobacterium and Chryseobacterium, not previously associated with IT and IBT, were detected. IT cheeses displayed higher operational taxonomic units (OTUs; Richness) and diversity index (Simpson) than IBT cheeses; however, the difference between the diversity of the microbiota of IT and IBT cheese samples was not significant. Three Lacticaseibacillus paracasei strains isolated from IBT cheeses exhibited probiotic characteristics, which included capacity to survive under in vitro simulated gastrointestinal conditions, resistance to bile salts and potential to adhere to HT-29 human intestinal cells. These findings demonstrate that Tulum cheeses harbor bacterial genera not previously reported in this cheese and that some strains display probiotic characteristics.
dc.description.sponsorshipScientific and Technological Research Council of Tuerkiye (TUEBITAK) BIDEB
dc.description.sponsorshipZiba Guley gratefully acknowledges receipt of a fellowship from the Scientific and Technological Research Council of Tuerkiye (TUEBITAK) BIDEB 2219. Authors especially thank Paul D. Cotter, Rita Hickey and Kieran Jordan for providing opportunity to make use of the facilities in their laboratories during this study.
dc.identifier.doi10.3390/foods12183482
dc.identifier.issn2304-8158
dc.identifier.issue18
dc.identifier.pmid37761191
dc.identifier.scopus2-s2.0-85172239843
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods12183482
dc.identifier.urihttps://hdl.handle.net/20.500.12868/4761
dc.identifier.volume12
dc.identifier.wosWOS:001080619800001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260121
dc.subjecthigh-throughput sequencing
dc.subjectcheese microbiota
dc.subjectLacticaseibacillus paracasei
dc.subjectStreptococcus thermophilus
dc.subjectStreptococcus infantarius
dc.subjectprobiotics
dc.titleDiversity of the Microbiota of Traditional Izmir Tulum and Izmir Brined Tulum Cheeses and Selection of Potential Probiotics
dc.typeArticle

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