Yuvaşen A.Macit E.Dertli E.20.04.20192019-04-2020.04.20192019-04-2020180023-6438https://dx.doi.org/10.1016/j.lwt.2018.01.075https://hdl.handle.net/20.500.12403/382The microbial flora of traditional Kaşar cheese samples obtained from six dairy plants during pre-maturation period of Kaşar maturation was analysed. In total, 500 isolates of none-starter lactic acid bacteria (NSLAB) and 80 fungi isolates were isolated, and they were subjected to molecular discrimination by RAPD-PCR and rep-PCR analysis. Genotypic characterization of these isolates revealed the presence of 45 distinct strains belonging to 13 different NSLAB species with Lactobacillus paracasei as the dominant species. A rich yeast microflora in Kaşar samples was also observed with the presence of 19 distinct strains belonging to 8 different species with Pichia kudriavzevii as the dominant species. During this period, only two Penicillium species were found in Kaşar samples. This study confirmed the biodiversity of NSLAB and fungi microflora of Kaşar cheese during pre-maturation period, and these results are important for the development of starter cultures for Kaşar production at industrial level. © 2018eninfo:eu-repo/semantics/closedAccessGenotypic characterizationKaşar cheeseLactobacillus paracaseiMicrobial floraPhylogenetic similaritiesBiodiversityFungiLactic acidGenotypic characterizationLactic acid bacteriaLactobacillus paracaseiMaturation periodsMicrobial floraMicrobial speciesMolecular discriminationPhylogenetic similaritiesBacilliGenotypic characterizationKaşar cheeseLactobacillus paracaseiMicrobial floraPhylogenetic similaritiesBiodiversityFungiLactic acidGenotypic characterizationLactic acid bacteriaLactobacillus paracaseiMaturation periodsMicrobial floraMicrobial speciesMolecular discriminationPhylogenetic similaritiesBacilliArticle9140641310.1016/j.lwt.2018.01.0752-s2.0-85041458442Q1WOS:000428102700055Q1