Supplementary Table 2

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)