{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,10]],"date-time":"2026-07-10T03:53:31Z","timestamp":1783655611764,"version":"3.55.0"},"reference-count":38,"publisher":"Springer Science and Business Media LLC","issue":"4","license":[{"start":{"date-parts":[[2019,3,13]],"date-time":"2019-03-13T00:00:00Z","timestamp":1552435200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"funder":[{"name":"Ege University Scientific Research Fund Council","award":["Project No: 2011-ZRF-010"],"award-info":[{"award-number":["Project No: 2011-ZRF-010"]}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["J Food Sci Technol"],"published-print":{"date-parts":[[2019,4]]},"DOI":"10.1007\/s13197-019-03699-5","type":"journal-article","created":{"date-parts":[[2019,3,13]],"date-time":"2019-03-13T03:31:31Z","timestamp":1552447891000},"page":"2175-2185","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Potential use of probiotic Enterococcus faecium and Enterococcus durans strains in Izmir Tulum cheese as adjunct culture"],"prefix":"10.1007","volume":"56","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1532-4687","authenticated-orcid":false,"given":"Oktay","family":"Yerlikaya","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Necati","family":"Akbulut","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2019,3,13]]},"reference":[{"issue":"1","key":"3699_CR1","first-page":"27","volume":"54","author":"A Akpinar","year":"2017","unstructured":"Akpinar A, Yerlikaya O, Kinik O, Korel F, Kahraman C, Uysal HR (2017) Some physicochemical characteristics and aroma compounds of Izmir tulum cheese produced with different milk types. Ege J Agric Res 54(1):27\u201335","journal-title":"Ege J Agric Res"},{"key":"3699_CR2","unstructured":"Anonymous (1993) Milk determination of nitrogen content, protein-nitrogen content, and non-protein-nitrogen content, Kjeldahl method, FIL-IDF Standard 20B"},{"key":"3699_CR3","unstructured":"Anonymous (1996) Pickled Tulum cheese (Izmir Tulum Cheese), Turkish Standard TS ICS 67.100.30 TS 11966, March 1996"},{"key":"3699_CR4","volume-title":"Laboratory Manual for Chemical Analysis of Cheese, COST 95\u2014Improvement of the quality of the production of raw milk cheeses","author":"Y Ard\u00f6","year":"1999","unstructured":"Ard\u00f6 Y, Polychroniadou A (1999) Laboratory Manual for Chemical Analysis of Cheese, COST 95\u2014Improvement of the quality of the production of raw milk cheeses. Office for Official Publications of the European Communities, Brussels"},{"issue":"1","key":"3699_CR5","first-page":"45","volume":"15","author":"G Ate\u015f","year":"2001","unstructured":"Ate\u015f G, Pat\u0131r B (2001) Investigations on sensorial, chemical and microbiological features of tulum cheese with starter culture during maturation. F\u0131rat Univ Vet J Health Sci 15(1):45\u201356","journal-title":"F\u0131rat Univ Vet J Health Sci"},{"key":"3699_CR6","doi-asserted-by":"publisher","first-page":"473","DOI":"10.1016\/S0958-6946(97)00034-4","volume":"7","author":"S Azarnia","year":"1997","unstructured":"Azarnia S, Ehsani MR, Mirhadi SA (1997) Evaluation of the physico-chemical characteristics of the curd curing the ripening of Iranian brine cheese. Int Dairy J 7:473\u2013478","journal-title":"Int Dairy J"},{"key":"3699_CR7","doi-asserted-by":"publisher","first-page":"303","DOI":"10.1111\/j.1365-2672.1981.tb01246.x","volume":"51","author":"P Bracquart","year":"1981","unstructured":"Bracquart P (1981) An agar medium for the differential enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus in yoghurt. J Appl Bacteriol 51:303\u2013305","journal-title":"J Appl Bacteriol"},{"issue":"1","key":"3699_CR8","doi-asserted-by":"crossref","first-page":"25","DOI":"10.14720\/aas.2004.84.1.15421","volume":"84","author":"S Bulaji\u0107","year":"2004","unstructured":"Bulaji\u0107 S, Mija\u010devi\u0107 Z (2004) Enterococci in cheese- phenotypization and antibiotic resistance. Acta Agric Slov 84(1):25\u201330","journal-title":"Acta Agric Slov"},{"issue":"2","key":"3699_CR9","first-page":"81","volume":"7","author":"S B\u00fcy\u00fcky\u00f6r\u00fck","year":"2010","unstructured":"B\u00fcy\u00fcky\u00f6r\u00fck S, Soyutemiz GE (2010) Isolation of Lactococcus lactis (Lactococcus lactis subspecies lactis ve subspecies cremoris) strains from traditionally manufactured Izmir tulum cheese and identification by phenotypical and molecular technics. J Fac Vet Med Erciyes Univ 7(2):81\u201387","journal-title":"J Fac Vet Med Erciyes Univ"},{"key":"3699_CR10","doi-asserted-by":"publisher","first-page":"293","DOI":"10.1007\/s11274-007-9470-z","volume":"24","author":"S \u00c7akmak\u00e7\u0131","year":"2008","unstructured":"\u00c7akmak\u00e7\u0131 S, Da\u011fdemir E, Hayalo\u011flu AA, G\u00fcrses M, G\u00fcndo\u011fdu E (2008) Influence of ripening container on the lactic acid bacteria population in Tulum cheese. World J Microbiol Biotechnol 24:293\u2013299","journal-title":"World J Microbiol Biotechnol"},{"key":"3699_CR11","unstructured":"Da\u011fdemir E (2006) Identification of lactic acid bacteria isolated from white pickled cheeses and possibilities of using some selected isolates as culture, Graduate School of Natural and Applied Science (Ph.D. Thesis in Dairy Technology), 190p, Erzurum, Turkey"},{"key":"3699_CR12","doi-asserted-by":"publisher","first-page":"299","DOI":"10.1016\/S0168-1605(02)00425-7","volume":"84","author":"L Vuyst De","year":"2003","unstructured":"De Vuyst L, Foulquie Moreno MR, Revets H (2003) Screening for enterocins and detection of hemolysin and vancomycin resistance in enterococci of different origins. Int J Food Microbiol 84:299\u2013318","journal-title":"Int J Food Microbiol"},{"key":"3699_CR13","first-page":"425","volume":"5","author":"F Durlu-\u00d6zkaya","year":"2014","unstructured":"Durlu-\u00d6zkaya F, G\u00fcn \u0130 (2014) Aroma compounds of some traditional turkish cheeses and their importance for Turkish cuisine. Food Nutr Sci 5:425\u2013434","journal-title":"Food Nutr Sci"},{"key":"3699_CR14","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.ijfoodmicro.2005.06.026","volume":"106","author":"MR Foulquie Moreno","year":"2006","unstructured":"Foulquie Moreno MR, Sarantinopoulos P, Tsakalidou E, De Vuyst L (2006) The role and application of enterococci in food and health. Int J Food Microbiol 106:1\u201324","journal-title":"Int J Food Microbiol"},{"key":"3699_CR15","doi-asserted-by":"publisher","first-page":"732","DOI":"10.4315\/0362-028X-60.6.732","volume":"60","author":"G Giraffa","year":"1997","unstructured":"Giraffa G, Carminati D, Neviani E (1997) Enterococci isolated from dairy products: a review of risks and potential technological use. J Food Protec 60:732\u2013738","journal-title":"J Food Protec"},{"key":"3699_CR16","first-page":"249","volume":"56","author":"M G\u00f6nc\u00fco\u011flu","year":"2009","unstructured":"G\u00f6nc\u00fco\u011flu M, Bilir Ormanc\u0131 FS, Kas\u0131ml\u0131o\u011flu Do\u011fru A (2009) Usage of Enterococcus faecium as starter culture in white cheese production. Vet J Ank Univ 56:249\u2013254","journal-title":"Vet J Ank Univ"},{"key":"3699_CR17","doi-asserted-by":"publisher","first-page":"551","DOI":"10.1080\/10942910600596126","volume":"9","author":"M G\u00fcrses","year":"2006","unstructured":"G\u00fcrses M, Erdo\u011fan A (2006) Identification of lactic acid bacteria isolated from Tulum cheese during ripening period. Int J Food Prop 9:551\u2013557","journal-title":"Int J Food Prop"},{"issue":"2","key":"3699_CR18","first-page":"107","volume":"8","author":"O G\u00fcrsoy","year":"2010","unstructured":"G\u00fcrsoy O, K\u0131n\u0131k \u00d6 (2010) Incorporation of adjunct cultures of Enterococcus faecium, Lactobacillus paracasei subsp paracasei and Bifidobacterium bifidum into white pickled cheese. J Food Agric Environ 8(2):107\u2013112","journal-title":"J Food Agric Environ"},{"key":"3699_CR19","doi-asserted-by":"publisher","first-page":"225","DOI":"10.1051\/dst:2007014","volume":"88","author":"AA Hayaloglu","year":"2008","unstructured":"Hayaloglu AA, \u00d6zer BH, Fox PF (2008) Cheeses of Turkey: 2. Varieties ripened under brine. Dairy Sci Tech 88:225\u2013244","journal-title":"Dairy Sci Tech"},{"key":"3699_CR20","unstructured":"International Organization for Standardization (ISO) (1992) Milk and milk products\u2014Enumeration of yeast and moulds\u2014Colony count technique at 25\u00b0C. International Standard ISO\/DIS 6611 (1992)"},{"key":"3699_CR21","volume-title":"Cheese: determination of fat content: Van Gulik method (ISO 3433)","author":"International Standard Organization (ISO)","year":"2008","unstructured":"International Standard Organization (ISO) (2008) Cheese: determination of fat content: Van Gulik method (ISO 3433). ISO, Genava"},{"key":"3699_CR22","volume-title":"Cheese and processed cheese: determination of the total solids content (ISO 5534)","author":"International Standard Organization (ISO)","year":"2004","unstructured":"International Standard Organization (ISO) (2004) Cheese and processed cheese: determination of the total solids content (ISO 5534). ISO, Genava"},{"key":"3699_CR23","doi-asserted-by":"publisher","first-page":"3","DOI":"10.4315\/0022-2747-38.1.3","volume":"38","author":"JP Jensen","year":"1975","unstructured":"Jensen JP, Reinbold GW, Washam CJ, Vedamuthu ER (1975) Role of enterococci in Cheddar cheese: proteolytic activity and lactic acid development. J Milk Food Technol 38:3\u20137","journal-title":"J Milk Food Technol"},{"issue":"1","key":"3699_CR24","doi-asserted-by":"publisher","first-page":"39","DOI":"10.1080\/87559120701762195","volume":"24","author":"U Kamber","year":"2008","unstructured":"Kamber U (2008) The traditional cheeses of Turkey: the Aegean region. Food Rev Int 24(1):39\u201361","journal-title":"Food Rev Int"},{"key":"3699_CR25","unstructured":"Kesenka\u015f H (2005) The using possibilities of some yeasts as starter culture in the production of white cheese, Ege University, Graduate School of Natural and Applied Science (Ph.D. Thesis in Dairy Technology), Izmir, Turkey"},{"key":"3699_CR26","unstructured":"K\u0131l\u0131\u00e7 S, G\u00f6n\u00e7 S, Uysal HR, Karag\u00f6zl\u00fc C (1997) Comparison of the changes in the maturation process of Izmir Tulum Cheese made by traditional method and culture. Ege University Scientific Research Fund Council, Project Report Number: 96-ZRF-005, Izmir, Turkey"},{"key":"3699_CR27","doi-asserted-by":"publisher","first-page":"31","DOI":"10.1006\/fmic.1993.1004","volume":"10","author":"E Litopoulou-Tzanetaki","year":"1993","unstructured":"Litopoulou-Tzanetaki E, Tzanetakis N, Vafopoulou-Mastrojiannaki A (1993) Effect of type of lactic starter on microbiological, chemical and sensory characteristics of Feta cheese. Food Microbiol 10:31\u201341","journal-title":"Food Microbiol"},{"key":"3699_CR28","doi-asserted-by":"publisher","first-page":"41","DOI":"10.1051\/lait:199713","volume":"77","author":"PLH McSweeney","year":"1997","unstructured":"McSweeney PLH, Fox PF (1997) Chemical methods for the characterization of proteolysis in cheese during ripening. Lait 77:41\u201376","journal-title":"Lait"},{"issue":"588","key":"3699_CR29","doi-asserted-by":"publisher","first-page":"497","DOI":"10.1051\/lait:197958825","volume":"59","author":"M Nunez","year":"1979","unstructured":"Nunez M, Medina M (1979) La flore lactique du fromage blue de Cabrales. Le Lait INRA Ed 59(588):497\u2013513","journal-title":"Le Lait INRA Ed"},{"key":"3699_CR30","doi-asserted-by":"publisher","first-page":"291","DOI":"10.1016\/j.ijfoodmicro.2007.08.017","volume":"126","author":"JG Ogier","year":"2008","unstructured":"Ogier JG, Serror P (2008) Safety assessment of dairy microorganisms\u2014the\u00a0Enterococcus\u00a0genus. J Food Microbiol 126:291\u2013301","journal-title":"J Food Microbiol"},{"key":"3699_CR32","doi-asserted-by":"publisher","first-page":"455","DOI":"10.1007\/s00217-004-0962-x","volume":"219","author":"Z \u00d6ner","year":"2004","unstructured":"\u00d6ner Z, Sa\u011fd\u0131\u00e7 O, \u015eim\u015fek B (2004) Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish Tulum cheeses. Eur Food Res Technol 219:455\u2013459","journal-title":"Eur Food Res Technol"},{"issue":"1","key":"3699_CR33","first-page":"57","volume":"30","author":"Z \u00d6ner","year":"2005","unstructured":"\u00d6ner Z, Karahan A, Alo\u011flu H (2005) Some properties of Tulum cheese produced by using starter culture. J Food 30(1):57\u201362","journal-title":"J Food"},{"key":"3699_CR34","volume-title":"Milchpraktikum Skriptum zu den \u00fcb\u00fcngen","author":"E Renner","year":"1993","unstructured":"Renner E (1993) Milchpraktikum Skriptum zu den \u00fcb\u00fcngen. Justus Liebig Universitat, Giesen"},{"key":"3699_CR35","doi-asserted-by":"publisher","first-page":"111","DOI":"10.1016\/S0079-6352(03)80010-3","volume-title":"Handbook of culture media for food microbiology","author":"G Reuter","year":"2003","unstructured":"Reuter G, Klein G (2003) Culture media for enterococci and group D-streptococci. In: Corry JEL, Curtis GDW, Baird RM (eds) Handbook of culture media for food microbiology. Elsevier, Amsterdam, pp 111\u2013125"},{"key":"3699_CR36","doi-asserted-by":"publisher","first-page":"93","DOI":"10.1016\/S0168-1605(02)00021-1","volume":"76","author":"P Sarantinopoulos","year":"2002","unstructured":"Sarantinopoulos P, Kalantzopoulos G, Tsakalidou E (2002) Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese. Int J Food Microbiol 76:93\u2013105","journal-title":"Int J Food Microbiol"},{"key":"3699_CR37","doi-asserted-by":"publisher","first-page":"1753","DOI":"10.3168\/jds.S0022-0302(92)77934-X","volume":"75","author":"JE Schlesser","year":"1992","unstructured":"Schlesser JE, Schmidt SJ, Speckman RJ (1992) Characterization of chemical and physical changes in Camembert cheese during ripening. J Dairy Sci 75:1753\u20131760","journal-title":"J Dairy Sci"},{"key":"3699_CR38","doi-asserted-by":"crossref","first-page":"807","DOI":"10.1128\/AEM.29.6.807-813.1975","volume":"29","author":"BE Terzaghi","year":"1975","unstructured":"Terzaghi BE, Sandine WE (1975) Improved medium for lactic streptococci and their bacteriophages. Appl Microbiol 29:807\u2013813","journal-title":"Appl Microbiol"},{"key":"3699_CR39","first-page":"215","volume":"41","author":"DP Venema","year":"1987","unstructured":"Venema DP, Herstel H, Elenbaas HL (1987) Determination of the ripening time of Edam and Gouda Cheese by chemical analysis. Neth Milk Dairy J 41:215\u2013216","journal-title":"Neth Milk Dairy J"}],"container-title":["Journal of Food Science and Technology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s13197-019-03699-5.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s13197-019-03699-5\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s13197-019-03699-5.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,7,15]],"date-time":"2024-07-15T19:01:59Z","timestamp":1721070119000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s13197-019-03699-5"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,3,13]]},"references-count":38,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2019,4]]}},"alternative-id":["3699"],"URL":"https:\/\/doi.org\/10.1007\/s13197-019-03699-5","relation":{},"ISSN":["0022-1155","0975-8402"],"issn-type":[{"value":"0022-1155","type":"print"},{"value":"0975-8402","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,3,13]]},"assertion":[{"value":"23 February 2019","order":1,"name":"revised","label":"Revised","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"6 March 2019","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"13 March 2019","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}}]}}