Microbiological characteristics of ardahan deri cheeseand investigation of the presence of possible pathogenic bacteria

This study aims to investigate the microbiological properties and the presence of pathogenic bacteria in leather cheeses produced in the Ardahan region. Ardahan Deri Cheese, one of Turkey's traditional cheese varieties, may pose potential food safety risks as it can be produced in conditions that do not comply with hygienic standards in some businesses. In this study, the total mesophilic aerobic bacteria (TMAB), total yeast and mold, probable lactobacilli, probable lactococci, Staphylococcus aureus were counted in cheese samples and other pathogenic bacteria were identified. Furthermore, the biofilmforming capacity, antibiotic resistance profiles, hemolytic, proteolytic, and gelatinase activities, and virulence gene factors of the identified pathogenic bacteria were evaluated. This study has provided important findings for both the local cheese industry and public health, serving as a reference for cheese producers and inspectors. It is also expected to improve hygiene standards and inspire similar future research. This study is the first to isolate and identify pathogens from Ardahan Deri Cheese.