Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihaliç Cheese Sold With Salty and Low Salty Label by Using MALDI-TOF-MS and 16S rDNA Sequencing.

Ergün Ayanoğlu, Hakan Tavşanlı, Recep Cibik

Abstract read

In one paragraph

Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihaliç Cheese Sold With Salty and Low Salty Label by Using MALDI-TOF-MS and 16S rDNA Sequencing.Food science & nutrition · 2026
Article

4 · The record

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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

3 authors.

Ergün AyanoğluBursa Uludag University Karacabey Meslek Yüksek Okulu Bursa Türkiye.ORCID https://orcid.org/0000-0002-1774-2380

Hakan TavşanlıFaculty of Veterinary Medicine, Department of Food Hygiene and Technology, Çağış Campus Balıkesir University Balıkesir Türkiye.ORCID https://orcid.org/0000-0002-5124-3702

Recep CibikFaculty of Veterinary Medicine, Department of Food Hygiene and Technology, Görükle Campus Bursa Uludag University Bursa Türkiye.ORCID https://orcid.org/0000-0003-1687-0062

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Mihaliç is a traditional cheese manufactured using artisanal methods without adding starter cultures from a mixture of sheep's and cow's milk. The indigenous microbiota originating from raw milk and the surrounding environment, which adapt to the ripening conditions, play a crucial role in developing the artisanal cheeses' characteristic flavor, aroma, and texture. In this study, the lactic acid bacteria in both the crust and the inner part of Mihaliç sold under the label of Salty Mihaliç Cheese (SMC) and Low-Salty Mihaliç Cheese (LSMC) were determined using MALDI-TOF MS analysis and 16S rDNA sequencing. The enumeration of Streptococcaceae on M17 agar revealed approximately a 2-log higher count compared to

Indexed as

inner part crust andlactic acid bacteriaLactobacillus spp.low salty cheese salty andmihaliç cheeseStreptococcus gallolyticusStreptococcus infantarius

Identifiers

PMID41635736

DOI10.1002/fsn3.71489

PMCPMC12862100

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.