supplementary table 1.docx

<b>Suplementary Table 1</b> 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 &lt; 0.05). CS, CSI, CSS, CSP, CSM represent cheeses fermented by Commercial Stater (Control group),<i> K. lactis, S. cerevisiae, P. kudriavzevii, K. marxianus</i>. ( 5 tables are made due to the large amount of data)