Konya Kuflu Cheese-Fungal Profile Metagenome
In this study, the fungal profile of Konya Kuflu cheese was revealed. This cheese is the most consumed semi-hard type of cheese in Turkey. However, considering mycotoxin production, there are some concerns regarding the fungal content. This study, it was aimed to clarify its fungal diversity and contribute to PDO studies. The data of this study form the basis for further studies on food safety related to the consumption of Kuflu cheese.