The unrevealed microbiota of traditional white cheese: Between benefit and risk

Background Traditionally produced white cheeses are valued for their distinctive flavours and microbiota‐driven characteristics. Characterising the bacterial diversity of such cheeses is crucial for understanding both their probiotic potential and microbiological safety. Method Fourteen cheese samples were collected from Ağrı province in eastern Türkiye. Sixty‐seven bacterial isolates were obtained, of which 55 were identified by 16S rDNA sequencing. Isolates were further characterised through morphological, physiological and biochemical assays, including bile salt tolerance, antibiotic susceptibility and antimicrobial activity against selected pathogens. Results Lactic acid bacteria (LAB) genera identified included Streptococcus, Enterococcus, Lactococcus, Leuconostoc and Lactobacillus . In addition, non‐LAB, such as Microbacterium, Phyllobacterium, Micrococcus, Hafnia, Serratia, Leifsonia, Stenotrophomonas, Paenibacillus, Staphylococcus and Shigella were detected. Hafnia paralvei displayed bile salt tolerance, a feature not previously reported for this genus. Certain Hafnia isolates exhibited antibacterial activity against Listeria monocytogenes, Klebsiella pneumoniae and Staphylococcus aureus . Moreover, Phyllobacterium myrsinacearum inhibited L. monocytogenes and S. aureus , while Paenibacillus antibioticophila was active against K. pneumoniae , both documented here for the first time. Conclusion This study offers new insights into the microbial composition of traditionally produced white cheese, revealing previously unreported functional traits in specific bacterial genera. While these findings highlight the potential of such cheeses as sources of beneficial microorganisms, the presence of opportunistic bacteria also emphasises the need for careful microbiological evaluation to ensure consumer safety.