. 2019 Mar 13;56(4):2175–2185. doi: 10.1007/s13197-019-03699-5

Table 4.

Microbiological properties of Izmir Tulum cheese samples (Log cfu/g)

	Izmir Tulum cheese samples
	Storage days	A	B	C	D
Lactobacillus ssp. (Log cfu/g)	1	6.21 ± 0.04^aB	11.31 ± 0.13^cE	7.43 ± 0.16^bA	11.16 ± 0.07^cE
	30	6.01 ± 0.15^aA	10.66 ± 0.64^cD	9.11 ± 0.06^bD	10.66 ± 0.10^cD
	60	7.51 ± 0.01^aE	9.15 ± 0.21^cC	8.29 ± 0.12^bC	8.45 ± 0.21^bBC
	90	6.13 ± 0.03^aAB	9.00 ± 0.14^dC	8.16 ± 0.06^cC	7.88 ± 0.04^bA
	120	6.28 ± 0.06^aB	7.91 ± 0.02^bB	8.94 ± 0.05^cD	8.61 ± 0.01^dC
	150	7.16 ± 0.06^aD	7.55 ± 0.02^bAB	7.56 ± 0.06^bA	8.29 ± 0.04^cB
	180	6.97 ± 0.01^aC	7.14 ± 0.03^bA	7.85 ± 0.02^cB	7.82 ± 0.06^cA
Lactococcus ssp. (Log cfu/g)	1	12.98 ± 0.14^cF	11.88 ± 0.04^bD	11.53 ± 0.09^aE	11.91 ± 0.03^bC
	30	12.65 ± 0.07^cE	11.91 ± 0.07^bD	10.54 ± 0.09^aD	12.48 ± 0.07^cD
	60	9.70 ± 0.14^aC	9.96 ± 0.13^aB	9.88 ± 0.04^aC	11.84 ± 0.09^bC
	90	8.65 ± 0.07^aB	8.40 ± 0.13^aA	9.21 ± 0.08^bB	11.12 ± 0.26^cB
	120	10.25 ± 0.03^aD	10.48 ± 0.02^bC	10.52 ± 0.03^bD	10.89 ± 0.21^cB
	150	8.76 ± 0.05^B	8.58 ± 0.39^A	8.82 ± 0.05^A	8.84 ± 0.09^A
	180	8.27 ± 0.01^aA	8.72 ± 0.06^bA	8.92 ± 0.07^cA	8.83 ± 0.08^bcA
Enterococcus ssp. (Log cfu/g)	1	3.81 ± 0.04^aAB	8.02 ± 0.05^bCD	8.76 ± 0.15^cC	11.95 ± 0.03^dE
	30	4.59 ± 0.16^aC	8.58 ± 0.39^bE	9.39 ± 0.13^cD	12.13 ± 0.07^dE
	60	4.40 ± 0.03^aC	8.26 ± 0.05^bDE	8.65 ± 0.07^cC	10.15 ± 0.21^dD
	90	3.97 ± 0.16^aB	7.19 ± 0.06^bA	7.91 ± 0.08^cB	8.78 ± 0.11^dC
	120	4.50 ± 0.02^aC	7.72 ± 0.06^bBC	7.90 ± 0.07^cB	8.23 ± 0.07 ^dB
	150	3.95 ± 0.01^aB	7.49 ± 0.01^bAB	7.65 ± 0.03^cA	8.14 ± 0.85^dAB
	180	3.70 ± 0.08^aA	7.38 ± 0.03^bAB	7.78 ± 0.04^cAB	7.95 ± 0.06^dA
Yeast–mould (Log cfu/g)	1	5.46 ± 0.21^dE	3.25 ± 0.07^bA	3.95 ± 0.08^cA	< 10^aA
	30	3.65 ± 0.08^aB	4.54 ± 0.09^bBC	5.11 ± 0.01^cCD	3.54 ± 0.08^aB
	60	4.75 ± 0.14^bCD	4.70 ± 0.07^bC	5.33 ± 0.04^cDE	4.25 ± 0.14^aC
	90	4.90 ± 0.07^aD	5.47 ± 0.03^cD	5.54 ± 0.06^cE	5.28 ± 0.06^bD
	120	3.92 ± 0.04^aB	5.35 ± 0.07^cD	4.90 ± 0.21^bC	5.15 ± 0.07^bcD
	150	3.24 ± 0.34^aA	4.33 ± 0.21^bB	4.25 ± 0.71^bB	4.25 ± 0.13^bC
	180	4.45 ± 0.06^bC	4.77 ± 0.03^cC	4.47 ± 0.03^bB	4.22 ± 0.06^aC

A: The cheese produced without using Enterococcus ssp. B: the cheese produced with 5% Enterococcus ssp. C: the cheese produced with 10% Enterococcus ssp. D: the cheese produced with 20% Enterococcus ssp

^{X, Y, Z}: Values with the different letters in the same row differ significantly (P < 0.05)

^{a, b, c, d, e}: Values with the different letters in the same column differ significantly (P < 0.05)