Fig. 3
From: Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures
Quantitative comparison of VOCs in retentostat cultures of L. lactis FM03-V1 with a milli-cheese model system. Shades of grey correspond to the abundance relative to the 8-week-old milli-cheese (see legend at bottom of table). Black: similar or higher than in milli-cheese; grey: lower than in milli-cheese; white: absent. Production of compounds in bold was lower in the retentostat cultures but might increase by addition of free fatty acids to the medium