Delikanlı-Kıyak, BerrakYılmaz, İlkay2024-09-122024-09-122023-11-031535-3141https://doi.org/10.1089/fpd.2023.0082https://www.liebertpub.com/doi/10.1089/fpd.2023.0082https://hdl.handle.net/11452/44604Interest in the "microbiota" of dairy products and studies on this subject is increasing day by day. In this study, homemade buffalo yogurt was collected from five different local producers in Amasra province, and their microbiota was evaluated by next-generation sequencing. Salmonella enterica was found in all yogurts (1.2-3.17%). Klebsiella pneumoniae was found to be 1.12% and 5.15% in two of the samples. Staphylococcus aureus was found to be 3.17% in only a single sample. The presence of these potentially pathogenic bacteria suggests that more attention should be paid to hygiene rules during homemade production, processing, and distribution of these products being offered for sale in public markets. These yogurt products can potentially carry risks of contamination and should be periodically checked by the relevant authorities.eninfo:eu-repo/semantics/closedAccessProfileMilkHomemade buffalo yogurtLocal marketsFood safetyMetagenomicsScience & technologyLife sciences & biomedicineFood science & technologyArticle00109259320000113413621210.1089/fpd.2023.00821556-7125