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. 2018 Jul 4;17:104. doi: 10.1186/s12934-018-0950-7

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© The Author(s) 2018

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 1 — 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; [13–18])