TY  - JOUR
T1  - Identification of Bacterial Species from Fermented Anchovy (Engraulis encrasicolus) Samples by MALDI-TOF MS and Determination of Some Microbiological Properties of These Samples
AU  - Erbil, Nurcan
AU  - Alan, Yusuf
PY  - 2025
DA  - September
Y2  - 2025
DO  - 10.21597/jist.1555259
JF  - Journal of the Institute of Science and Technology
JO  - J. Inst. Sci. and Tech.
PB  - Igdir University
WT  - DergiPark
SN  - 2536-4618
SP  - 791
EP  - 797
VL  - 15
IS  - 3
LA  - en
AB  - Türkiye is a country surrounded by sea on three sides. Therefore, it is very rich in terms of seafood; however, unfortunately, fermented seafood is not very common in our country. Fermented anchovy (Engraulis encrasicolus) is traditionally produced in some villages and/or local provinces of the Black Sea Region. In this study, two traditionally fermented anchovy (Engraulis encrasicolus) samples obtained from Artvin and Trabzon were used. Characteristic colonies isolated from these samples were identified via MALDI-TOF MS. Moreover, total mesophilic aerobic bacteria, total lactic acid bacteria (LAB), and total yeast and mold of these samples were also determined. Bacillus thuringiensis, Bacillus subtilis, and Paenibacillus pabuli were identified in the Trabzon sample, whereas Micrococcus luteus and Bacillus simplex were identified in the Artvin sample by MALDI-TOF MS. Moreover, Artvin sample had the more total lactic acid bacteria (LAB), total mesophilic aerobic bacteria, and total yeast and mold than Trabzon sample. This study aims to increase awareness of fermented seafood in our country, and some microbiological properties of these fermented anchovy samples were revealed.
KW  - Fermented anchovy
KW  - MALDI-TOF MS
KW  - total mesophilic aerobic bacteria
KW  - total lactic acid bacteria
KW  - total yeast and mold
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UR  - https://doi.org/10.21597/jist.1555259
L1  - https://dergipark.org.tr/en/download/article-file/4237122
ER  -