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. 2020 Dec 16;11:614208. doi: 10.3389/fmicb.2020.614208

FIGURE 5.

FIGURE 5

Principal component analysis of four Kazak cheeses according to the determined volatile compounds. The letters control, KmC, PkC, and PfC represent cheeses fermented by a commercial lactic acid starter, a commercial lactic acid starter with K. marxianus A2, P. fermentans A19, and P. Kudriavzevii A11, respectively. 1–5 represent 0, 10, 20, 30, and 40 days of fermentation time.