Suplementary Table 1

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)

本数据集为干酪香气成分的含量数据。所有数据以平均值±标准差表示，结果均来自三份重复样品的三次平行分析（n = 3）。标注a-e代表同一采样日下，不同菌株处理的样品间存在显著差异（P < 0.05）。CS、CSI、CSS、CSP、CSM分别对应经商业发酵剂（Commercial Stater，对照组）、乳酸克鲁维酵母（K. lactis）、酿酒酵母（S. cerevisiae）、库德里阿兹威毕赤酵母（P. kudriavzevii）、马克斯克鲁维酵母（K. marxianus）发酵制得的干酪。因数据量较大，共制作5张数据表。