{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T18:37:56Z","timestamp":1775068676907,"version":"3.50.1"},"reference-count":44,"publisher":"American Dairy Science Association","issue":"6","license":[{"start":{"date-parts":[[2017,6,1]],"date-time":"2017-06-01T00:00:00Z","timestamp":1496275200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2019,1,10]],"date-time":"2019-01-10T00:00:00Z","timestamp":1547078400000},"content-version":"vor","delay-in-days":588,"URL":"http:\/\/www.elsevier.com\/open-access\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Dairy Science"],"published-print":{"date-parts":[[2017,6]]},"DOI":"10.3168\/jds.2016-11726","type":"journal-article","created":{"date-parts":[[2017,3,31]],"date-time":"2017-03-31T01:10:23Z","timestamp":1490922623000},"page":"4322-4334","source":"Crossref","is-referenced-by-count":16,"title":["Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese"],"prefix":"10.3168","volume":"100","author":[{"given":"Elaine","family":"O'Brien","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Susan","family":"Mills","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alleson","family":"Dobson","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"L. Mariela","family":"Serrano","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"John","family":"Hannon","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Siobhan P.","family":"Ryan","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kieran N.","family":"Kilcawley","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Johannes B.","family":"Brandsma","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wilco C.","family":"Meijer","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Colin","family":"Hill","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"R. Paul","family":"Ross","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1747","reference":[{"key":"10.3168\/jds.2016-11726_bib1","doi-asserted-by":"crossref","first-page":"M214","DOI":"10.1111\/1750-3841.12340","article-title":"Characteristics of miniature Cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: A comparison with commercial calf rennet","volume":"79","author":"An","year":"2014","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2016-11726_bib2","series-title":"Handbook of Dairy Foods Analysis","first-page":"405","article-title":"Determination of proteolysis in cheese","author":"Bansal","year":"2010"},{"key":"10.3168\/jds.2016-11726_bib3","doi-asserted-by":"crossref","first-page":"1895","DOI":"10.3168\/jds.S0022-0302(03)73776-X","article-title":"Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese","volume":"86","author":"Benech","year":"2003","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2016-11726_bib4","doi-asserted-by":"crossref","first-page":"811","DOI":"10.1016\/j.idairyj.2007.12.006","article-title":"Development of volatile sulphur compounds in heat-shocked and pasteurized milk cheese","volume":"18","author":"Burbank","year":"2008","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2016-11726_bib5","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/0958-6946(94)90016-7","article-title":"Autolysis of two strains of Lactococcus lactis during cheese ripening","volume":"4","author":"Chapot-Chartier","year":"1994","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2016-11726_bib6","first-page":"130","article-title":"A medium for the cultivation of lactobacilli","volume":"23","author":"De Man","year":"1960","journal-title":"J. Appl. Microbiol."},{"key":"10.3168\/jds.2016-11726_bib7","doi-asserted-by":"crossref","first-page":"976","DOI":"10.1038\/nbt1097-976","article-title":"Food-grade controlled lysis of Lactococcus lactis for accelerated cheese ripening","volume":"15","author":"de Ruyter","year":"1997","journal-title":"Nat. Biotechnol."},{"key":"10.3168\/jds.2016-11726_bib8","series-title":"The genome of Lactobacillus nodensis reveals the basis for flavour production in this industrial adjunct. Abstract B054 in 11th Symposium on Lactic Acid Bacteria, Egmond aan Zee, the Netherlands","author":"Dobson","year":"2014"},{"key":"10.3168\/jds.2016-11726_bib9","doi-asserted-by":"crossref","first-page":"744","DOI":"10.3168\/jds.S0022-0302(63)89134-1","article-title":"Potentiometric determination of salt in cheese","volume":"46","author":"Fox","year":"1963","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2016-11726_bib10","doi-asserted-by":"crossref","first-page":"691","DOI":"10.1007\/s13594-012-0086-1","article-title":"Effect of vegetable coagulant, microbial coagulant and calf rennet on physiochemical, proteolysis, sensory and texture profiles of fresh goats cheese","volume":"92","author":"Garcia","year":"2012","journal-title":"Dairy Sci. Technol."},{"key":"10.3168\/jds.2016-11726_bib11","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1016\/j.tifs.2015.07.016","article-title":"Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary\/adjunct starters for cheese ripening","volume":"45","author":"Gobbetti","year":"2015","journal-title":"Trends Food Sci. Technol."},{"key":"10.3168\/jds.2016-11726_bib12","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1016\/S0958-6946(02)00178-4","article-title":"Use of autolytic starter systems to accelerate the ripening of Cheddar cheese","volume":"13","author":"Hannon","year":"2003","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2016-11726_bib13","doi-asserted-by":"crossref","first-page":"8247","DOI":"10.1073\/pnas.86.21.8247","article-title":"Extent of N-terminal methionine excision from Escherichia coli proteins is governed by the side-chain length of the penultimate amino acid","volume":"86","author":"Hirel","year":"1989","journal-title":"Proc. Natl. Acad. Sci. USA"},{"key":"10.3168\/jds.2016-11726_bib14","series-title":"Cheese and processed cheese\u2014determination of total solids content. International Dairy Federation Standard: No 4","author":"IDF","year":"1982"},{"key":"10.3168\/jds.2016-11726_bib15","series-title":"Determination of nitrogen content (Kjeldahl Method) and calculation of crude protein content. International Dairy Federation Standard: No 20A","author":"IDF","year":"1986"},{"key":"10.3168\/jds.2016-11726_bib16","doi-asserted-by":"crossref","first-page":"370","DOI":"10.1111\/j.1471-0307.2010.00598.x","article-title":"The effect of coagulant type on yield and sensory properties of semihard cheese from laboratory-, pilot- and commercial-scale productions","volume":"63","author":"Jacob","year":"2010","journal-title":"Int. J. Dairy Technol."},{"key":"10.3168\/jds.2016-11726_bib17","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1111\/j.1471-0307.2010.00633.x","article-title":"Recent advances in milk clotting enzymes","volume":"64","author":"Jacob","year":"2011","journal-title":"Int. J. Dairy Technol."},{"key":"10.3168\/jds.2016-11726_bib18","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1099\/ijs.0.65772-0","article-title":"Lactobacillus nodensis sp. nov., isolated from rice bran","volume":"59","author":"Kashiwagi","year":"2009","journal-title":"Int. J. Syst. Evol. Microbiol."},{"key":"10.3168\/jds.2016-11726_bib19","first-page":"331","article-title":"Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures","volume":"37","author":"Kuchroo","year":"1982","journal-title":"Milchwissenschaft"},{"key":"10.3168\/jds.2016-11726_bib20","doi-asserted-by":"crossref","first-page":"1191","DOI":"10.1007\/s00253-007-1288-y","article-title":"Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food","volume":"77","author":"Landaud","year":"2008","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"10.3168\/jds.2016-11726_bib21","doi-asserted-by":"crossref","first-page":"981","DOI":"10.1111\/j.1365-2621.1984.tb10374.x","article-title":"Evaluation of methods for detecting the production of H2S, volatile sulfides, and greening by lactobacilli","volume":"49","author":"Lee","year":"1984","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2016-11726_bib22","doi-asserted-by":"crossref","first-page":"3034","DOI":"10.1128\/AEM.02290-06","article-title":"Role of cystathionine \u03b2-lyase in catabolism of amino acids to sulfur volatiles by genetic variants of Lactobacillus helveticus CNRZ 32","volume":"73","author":"Lee","year":"2007","journal-title":"Appl. Environ. Microbiol."},{"key":"10.3168\/jds.2016-11726_bib23","doi-asserted-by":"crossref","first-page":"4590","DOI":"10.1128\/AEM.00150-08","article-title":"Comparative genomics of enzymes in flavor-forming pathways from amino acids in lactic acid bacteria","volume":"74","author":"Liu","year":"2008","journal-title":"Appl. Environ. Microbiol."},{"key":"10.3168\/jds.2016-11726_bib24","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/S0168-1605(03)00304-0","article-title":"Flavours of cheese products: Metabolic pathways, analytical tools and identification of producing strains","volume":"90","author":"Marilley","year":"2004","journal-title":"Int. J. Food Microbiol."},{"key":"10.3168\/jds.2016-11726_bib25","doi-asserted-by":"crossref","first-page":"5662","DOI":"10.1128\/AEM.00418-08","article-title":"Polyphasic approach to bacterial dynamics during the ripening of Spanish farmhouse cheese, using culture-dependent and-independent methods","volume":"74","author":"Mart\u00edn-Platero","year":"2008","journal-title":"Appl. Environ. Microbiol."},{"key":"10.3168\/jds.2016-11726_bib26","doi-asserted-by":"crossref","first-page":"142","DOI":"10.1016\/j.idairyj.2010.10.007","article-title":"Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing","volume":"21","author":"Masoud","year":"2011","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2016-11726_bib27","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1111\/j.1471-0307.2004.00147.x","article-title":"Biochemistry of cheese ripening","volume":"57","author":"McSweeney","year":"2004","journal-title":"Int. J. Dairy Technol."},{"key":"10.3168\/jds.2016-11726_bib28","doi-asserted-by":"crossref","first-page":"57","DOI":"10.15567\/mljekarstvo.2015.0108","article-title":"Effects of different coagulent enzymes used on quality of traditional Orgu cheese (braided cheese)","volume":"65","author":"Mehmet","year":"2015","journal-title":"Mljekarstvo"},{"issue":"Suppl. 1","key":"10.3168\/jds.2016-11726_bib29","doi-asserted-by":"crossref","first-page":"S7","DOI":"10.1186\/1475-2859-10-S1-S7","article-title":"Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese","volume":"10","author":"Mills","year":"2011","journal-title":"Microb. Cell Fact."},{"key":"10.3168\/jds.2016-11726_bib30","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1017\/S0022029900012541","article-title":"Hydrolysis of fat and protein in small cheeses made under aseptic conditions","volume":"36","author":"Reiter","year":"1969","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2016-11726_bib31","doi-asserted-by":"crossref","first-page":"1585","DOI":"10.3168\/jds.S0022-0302(04)73312-3","article-title":"Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of Cheddar cheese","volume":"87","author":"Sallami","year":"2004","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2016-11726_bib32","doi-asserted-by":"crossref","first-page":"394","DOI":"10.1007\/s00253-006-0427-1","article-title":"Proteolytic systems of lactic acid bacteria","volume":"71","author":"Savijoki","year":"2006","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"10.3168\/jds.2016-11726_bib33","doi-asserted-by":"crossref","first-page":"691","DOI":"10.1016\/j.fm.2010.05.023","article-title":"Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits","volume":"27","author":"Settanni","year":"2010","journal-title":"Food Microbiol."},{"key":"10.3168\/jds.2016-11726_bib34","series-title":"Cheese Problems Solved","first-page":"77","article-title":"Syneresis","author":"Sheehan","year":"2007"},{"key":"10.3168\/jds.2016-11726_bib35","doi-asserted-by":"crossref","first-page":"166","DOI":"10.1111\/j.1541-4337.2003.tb00021.x","article-title":"Flavor of Cheddar cheese: A chemical and sensory perspective","volume":"2","author":"Singh","year":"2003","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.3168\/jds.2016-11726_bib36","doi-asserted-by":"crossref","first-page":"591","DOI":"10.1016\/j.fmrre.2005.04.002","article-title":"Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products","volume":"29","author":"Smit","year":"2005","journal-title":"FEMS Microbiol. Rev."},{"key":"10.3168\/jds.2016-11726_bib37","first-page":"335","article-title":"Factors affecting bitter flavour in Gouda cheese","volume":"29","author":"Stadhouders","year":"1975","journal-title":"Neth. Milk Dairy J."},{"key":"10.3168\/jds.2016-11726_bib38","first-page":"241","article-title":"Determination of free amino acids in whole-fat Turkish white brined cheese produced by animal and microbial milk-clotting enzymes with and without addition of starter culture. 2012","volume":"62","author":"Ufuk","year":"2012","journal-title":"Mljekarstvo"},{"key":"10.3168\/jds.2016-11726_bib39","first-page":"103","article-title":"Gouda and related cheeses","volume":"Vol. 2","author":"van den Berg","year":"2004"},{"key":"10.3168\/jds.2016-11726_bib40","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/S0958-6946(01)00132-7","article-title":"Flavour formation from amino acids by lactic acid bacteria: Predictions from genome sequence analysis","volume":"12","author":"van Kranenburg","year":"2002","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2016-11726_bib41","doi-asserted-by":"crossref","first-page":"386","DOI":"10.1111\/j.1471-0307.2011.00678.x","article-title":"An application in Gouda cheese manufacture for a strain of Lactobacillus helveticus ND01","volume":"64","author":"Wang","year":"2011","journal-title":"Int. J. Dairy Technol."},{"key":"10.3168\/jds.2016-11726_bib42","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1016\/S0168-1605(98)00042-7","article-title":"Yeast profile in Gouda cheese during processing and ripening","volume":"41","author":"Welthagen","year":"1998","journal-title":"Int. J. Food Microbiol."},{"key":"10.3168\/jds.2016-11726_bib43","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/0958-6946(94)90065-5","article-title":"Factors which may influence the determination of autolysis of starter bacteria during Cheddar cheese ripening","volume":"4","author":"Wilkinson","year":"1994","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2016-11726_bib44","doi-asserted-by":"crossref","first-page":"249","DOI":"10.1017\/S0022029900028260","article-title":"Autolysis and proteolysis in different strains of starter bacteria during Cheddar cheese ripening","volume":"61","author":"Wilkinson","year":"1994","journal-title":"J. Dairy Res."}],"container-title":["Journal of Dairy Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030217302709?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030217302709?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030217302709","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,11,8]],"date-time":"2024-11-08T21:57:11Z","timestamp":1731103031000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030217302709"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,6]]},"references-count":44,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2017,6]]}},"alternative-id":["S0022030217302709"],"URL":"https:\/\/doi.org\/10.3168\/jds.2016-11726","relation":{},"ISSN":["0022-0302"],"issn-type":[{"value":"0022-0302","type":"print"}],"subject":[],"published":{"date-parts":[[2017,6]]}}}