{"id":5888,"date":"2026-03-04T03:03:32","date_gmt":"2026-03-04T03:03:32","guid":{"rendered":"https:\/\/www.sutyo.com\/mihalic-peynirinin-mikrobiyal-kimligi-bilimsel-arastirma-ile-tanimlandi\/"},"modified":"2026-03-04T03:03:32","modified_gmt":"2026-03-04T03:03:32","slug":"mihalic-peynirinin-mikrobiyal-kimligi-bilimsel-arastirma-ile-tanimlandi","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/mihalic-peynirinin-mikrobiyal-kimligi-bilimsel-arastirma-ile-tanimlandi\/","title":{"rendered":"Mihali\u00e7 peynirinin mikrobiyal kimli\u011fi, bilimsel ara\u015ft\u0131rma ile tan\u0131mland\u0131"},"content":{"rendered":"<div>\n<p style=\"text-align: justify;\"><strong>T\u00fcrkiye\u2019nin k\u00f6kl\u00fc geleneksel peynirlerinden Mihali\u00e7 peyniri, ileri molek\u00fcler analiz teknikleri kullan\u0131larak bilimsel olarak karakterize edildi.<\/strong><\/p>\n<p style=\"text-align: justify;\">BA\u00dcN akademisyenlerinden <strong>Do\u00e7. Dr. Hakan Tav\u015fanl\u0131<\/strong>, Bursa Uluda\u011f \u00dcniversitesi akademisyenlerinden <strong>Dr. \u00d6\u011fr. \u00dcyesi Erg\u00fcn Ayano\u011flu<\/strong> ve <strong>Prof. Dr. Recep Cibik<\/strong> taraf\u0131ndan y\u00fcr\u00fct\u00fclen \u00e7al\u0131\u015fma, Q1 kategorisindeki uluslararas\u0131 <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/epdf\/10.1002\/fsn3.71489\" target=\"_blank\" rel=\"noopener\"><strong><em>Food Science &amp; Nutrition<\/em><\/strong><\/a> dergisinde \u201c<em><strong>Identification of Lactic Acid Bacteria From the Crust and Inner Part of Artisanally Produced Mihali\u00e7 Cheese Sold With Salty and Low Salty Label by Using MALDI-TOF-MS and 16S rDNA Sequencing<\/strong><\/em>\u201d ba\u015fl\u0131\u011f\u0131yla yay\u0131mland\u0131<\/p>\n<p style=\"text-align: justify;\">Ara\u015ft\u0131rmada, geleneksel y\u00f6ntemlerle \u00fcretilen Mihali\u00e7 peynirinin kabuk ve i\u00e7 k\u0131sm\u0131nda bulunan laktik asit bakterileri ileri molek\u00fcler tan\u0131mlama y\u00f6ntemleri (MALDI-TOF-MS ve 16S rDNA dizileme) kullan\u0131larak ayr\u0131nt\u0131l\u0131 bi\u00e7imde ortaya kondu. Elde edilen bulgular, <strong>peynirin zengin ve karakteristik bir mikrobiyotaya sahip oldu\u011funu<\/strong> g\u00f6sterdi.<\/p>\n<p style=\"text-align: justify;\">\u00c7al\u0131\u015fmada ayr\u0131ca tuz oran\u0131n\u0131n mikrobiyal kompozisyon \u00fczerindeki etkileri de\u011ferlendirilerek, tat, aroma ve doku gibi Mihali\u00e7 peynirine \u00f6zg\u00fc duyusal \u00f6zelliklerin olu\u015fumunda rol oynayan mikroorganizmalar bilimsel olarak tan\u0131mland\u0131. Bu y\u00f6n\u00fcyle ara\u015ft\u0131rma, geleneksel \u00fcretim ile \u00fcr\u00fcn karakteri aras\u0131ndaki ili\u015fkinin ortaya konmas\u0131 a\u00e7\u0131s\u0131ndan \u00f6nemli bir veri seti sundu. Ara\u015ft\u0131rma kapsam\u0131nda izole edilen bakterilerle <strong>Mihali\u00e7 peynirine \u00f6zg\u00fc bir k\u00fclt\u00fcr koleksiyonu olu\u015fturuldu<\/strong> ve s\u00f6z konusu koleksiyon Tar\u0131m ve Orman Bakanl\u0131\u011f\u0131 S\u00fct \u00dcr\u00fcnleri Gen Bankas\u0131\u2019nda kay\u0131t alt\u0131na al\u0131narak muhafazaya al\u0131nd\u0131.<\/p>\n<p style=\"text-align: justify;\">Bu \u00e7al\u0131\u015fma;<\/p>\n<ul style=\"text-align: justify;\">\n<li>Mihali\u00e7 peynirinin tipik organoleptik \u00f6zelliklerinin korunmas\u0131na,<\/li>\n<li>Kalite standartlar\u0131n\u0131n geli\u015ftirilmesine,<\/li>\n<li>Co\u011frafi ve k\u00fclt\u00fcrel miras niteli\u011findeki geleneksel peynirlerin bilimsel temelde tan\u0131t\u0131m\u0131na,<\/li>\n<li>Yerli starter k\u00fclt\u00fcr geli\u015ftirilmesine<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">\u00f6nemli katk\u0131 sa\u011flamaktad\u0131r.<\/p>\n<p style=\"text-align: justify;\"><strong>Geleneksel peynirlerimizin bilimsel verilerle desteklenmesi, hem s\u00fcrd\u00fcr\u00fclebilir kalite y\u00f6netimi hem de uluslararas\u0131 rekabet g\u00fcc\u00fc a\u00e7\u0131s\u0131ndan stratejik \u00f6nem ta\u015f\u0131maktad\u0131r.<\/strong><\/p>\n<p><strong><a href=\"https:\/\/www.asuder.org.tr\/mihalic-peynirinin-mikrobiyal-kimligi-bilimsel-arastirma-ile-tanimlandi\/mihalic\/\" rel=\"attachment wp-att-27947\"><img fetchpriority=\"high\" decoding=\"async\" class=\"wp-image-27947 alignleft\" src=\"https:\/\/www.asuder.org.tr\/wp-content\/uploads\/2026\/02\/mihalic-1024x1024.webp\" alt=\"\" width=\"430\" height=\"430\" srcset=\"https:\/\/www.asuder.org.tr\/wp-content\/uploads\/2026\/02\/mihalic-1024x1024.webp 1024w, https:\/\/www.asuder.org.tr\/wp-content\/uploads\/2026\/02\/mihalic-600x600.webp 600w, https:\/\/www.asuder.org.tr\/wp-content\/uploads\/2026\/02\/mihalic.webp 1080w\" sizes=\"(max-width: 430px) 100vw, 430px\"><\/a><\/strong><\/p>\n<h2 style=\"text-align: left;\">Mihali\u00e7 peyniri hakk\u0131nda<\/h2>\n<p style=\"text-align: justify;\">T\u00fcrkiye\u2019nin geleneksel \u00fcr\u00fcnlerinden Mihali\u00e7 peynirinin k\u00fclt\u00fcrel de\u011feri ve \u00fcretimi, <strong><a href=\"https:\/\/ci.turkpatent.gov.tr\/cografi-isaretler\/detay\/8106\" target=\"_blank\" rel=\"noopener\">co\u011frafi i\u015faret tescili<\/a><\/strong> ile g\u00fcvence alt\u0131ndad\u0131r. Co\u011frafi s\u0131n\u0131r\u0131 Bal\u0131kesir ili Sava\u015ftepe il\u00e7esidir.<\/p>\n<p style=\"text-align: justify;\">Koyun ve inek s\u00fct\u00fc kar\u0131\u015f\u0131m\u0131 ya da sadece inek s\u00fct\u00fc kullan\u0131larak \u00fcretilen Mihali\u00e7 peyniri; sert kabuklu, rengi sar\u0131dan beyaza kadar olabilen, yar\u0131ks\u0131z ve g\u00f6zenekli yap\u0131da, sertlik derecesine g\u00f6re ise a\u011f\u0131rl\u0131kl\u0131 olarak sert ve az da olsa yar\u0131-sert peynir s\u0131n\u0131f\u0131na giren, salamurada olgunla\u015ft\u0131r\u0131lm\u0131\u015f bir peynirdir.<\/p>\n<p style=\"text-align: justify;\">Koyun s\u00fct\u00fc; \u00e7o\u011funlukla K\u0131v\u0131rc\u0131k, K\u0131v\u0131rc\u0131k Merinos melezi \u0131rklar\u0131ndan elde edilir ve bu \u0131rklar\u0131n s\u00fctleri Nisan, May\u0131s ve Haziran aylar\u0131nda art\u0131\u015f g\u00f6sterdi\u011finden, bu d\u00f6nemde \u00fcretilen peynirlerde koyun s\u00fct\u00fc kullan\u0131labilir. Koyun s\u00fct\u00fc \u00fcretiminin az oldu\u011fu zamanlarda ise sadece inek s\u00fct\u00fc kullan\u0131l\u0131r. Koyun s\u00fct\u00fc ve inek s\u00fct\u00fc kar\u0131\u015f\u0131m halinde kullan\u0131lacaksa koyun s\u00fct\u00fcn\u00fcn oran\u0131 en az % 40 olmal\u0131d\u0131r. Sava\u015ftepe Mihali\u00e7 Kelle Peynirinde telemeye \u015fekil verilmesi, geleneksel y\u00f6ntemlerle yap\u0131l\u0131r ve co\u011frafi s\u0131n\u0131ra \u00f6zg\u00fc nitelik ta\u015f\u0131r.<\/p>\n<p>\u00a0<\/p>\n<p class=\"bawpvc-ajax-counter\" data-id=\"27939\"> (106)<\/p>\n<div class=\"pvc_clear\"><\/div>\n<p id=\"pvc_stats_27939\" class=\"pvc_stats all\" data-element-id=\"27939\" style=\"\"><i class=\"pvc-stats-icon medium\" aria-hidden=\"true\"><svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"far\" data-icon=\"chart-bar\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 512 512\" class=\"svg-inline--fa fa-chart-bar fa-w-16 fa-2x\"><path fill=\"currentColor\" d=\"M396.8 352h22.4c6.4 0 12.8-6.4 12.8-12.8V108.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v230.4c0 6.4 6.4 12.8 12.8 12.8zm-192 0h22.4c6.4 0 12.8-6.4 12.8-12.8V140.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v198.4c0 6.4 6.4 12.8 12.8 12.8zm96 0h22.4c6.4 0 12.8-6.4 12.8-12.8V204.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v134.4c0 6.4 6.4 12.8 12.8 12.8zM496 400H48V80c0-8.84-7.16-16-16-16H16C7.16 64 0 71.16 0 80v336c0 17.67 14.33 32 32 32h464c8.84 0 16-7.16 16-16v-16c0-8.84-7.16-16-16-16zm-387.2-48h22.4c6.4 0 12.8-6.4 12.8-12.8v-70.4c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v70.4c0 6.4 6.4 12.8 12.8 12.8z\" class=\"\"><\/path><\/svg><\/i> <img loading=\"lazy\" decoding=\"async\" width=\"16\" height=\"16\" alt=\"Loading\" src=\"https:\/\/www.sutyo.com\/wp-content\/uploads\/2026\/03\/ajax-loader-2x.gif\" border=\"0\"><\/p>\n<div class=\"pvc_clear\"><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>T\u00fcrkiye\u2019nin k\u00f6kl\u00fc geleneksel peynirlerinden Mihali\u00e7 peyniri, ileri molek\u00fcler analiz teknikleri kullan\u0131larak bilimsel olarak karakterize edildi. BA\u00dcN akademisyenlerinden Do\u00e7. Dr. Hakan Tav\u015fanl\u0131, Bursa Uluda\u011f \u00dcniversitesi akademisyenlerinden Dr. \u00d6\u011fr. \u00dcyesi Erg\u00fcn Ayano\u011flu ve Prof. Dr. Recep Cibik taraf\u0131ndan y\u00fcr\u00fct\u00fclen \u00e7al\u0131\u015fma, Q1 kategorisindeki uluslararas\u0131 Food Science &amp; Nutrition dergisinde \u201cIdentification of Lactic Acid Bacteria From the Crust and &hellip; <a href=\"https:\/\/www.sutyo.com\/tr\/mihalic-peynirinin-mikrobiyal-kimligi-bilimsel-arastirma-ile-tanimlandi\/\" class=\"more-link\">Okumaya devam et<span class=\"screen-reader-text\"> &#8220;Mihali\u00e7 peynirinin mikrobiyal kimli\u011fi, bilimsel ara\u015ft\u0131rma ile tan\u0131mland\u0131&#8221;<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[393],"tags":[],"class_list":["post-5888","post","type-post","status-publish","format-standard","hentry","category-hayvancilik"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/5888","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=5888"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/5888\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=5888"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=5888"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=5888"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}