Suplementary Table 1

Published: 27 January 2021| Version 1 | DOI: 10.17632/bx8v5tsccy.1
Contributors:
Yan Zhang,
Shan Li

Description

The content of the aroma components in the cheeses. Data are expressed as the mean ± standard deviation from three replicate analyses (n = 3) of three replicate samples. a-e indicates that there are significant differences between different strains on the same day between the samples (P < 0.05). CS, CSI, CSS, CSP, CSM represent cheeses fermented by Commercial Stater (Control group), K. lactis, S. cerevisiae, P. kudriavzevii, K. marxianus. ( 5 tables are made due to the large amount of data)

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Dairy Microbiology

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