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

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