| Abstract In this study, 21 traditionally made cheeses were used. A total of 150 lactic acid bacteria (LAB) isolates were obtained from cheeses. 100 of them were identified at genus levels as Leunoconostoc (10), Lactobacillus (46) and Enterococcus (44) using biochemical tests. 71 strains were identified as Enterococcus durans (6), E. faecalis (18), E. faecium (24), E. italicus (2), Lb. brevis (1), Lb. paracasei (2), Lb. plantarum (1), Lactococcus lactis (3), Leuconostoc lactis (1), Leu. mesenteroides (11), and Streptococcus parauberis (2) at species levels using MALDI-TOF MS analysis. 10 of 100 isolates that showed antimicrobial activity were obtained from 21 samples of local cheeses. LAB strains were centrifuged to obtain supernatants in order to... |
