Fig. 1
From: Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures
Production of VOCs by L. lactis FM03-V1. Colours represent the presence (black) or absence (white) of VOCs after 2 weeks incubation in batch cultures in chemically defined medium (CDM), hydrolysed micellar casein isolate (MCI), and full fat milk, or in retentostat cultures (RT) in CDM or in a milli-cheese model system after 1, 2, 4 or 8 weeks or ripening. The first column represents compounds that can be found in various cheeses (black: present; [13,14,15,16,17,18])