CCh	control cheese
CFE	cell free extract
ECh	experimental cheese
EPS	exopolysaccharides
FFAs	free fatty acids
LAB	lactic acid bacteria
MALDI-TOF MS	matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry
MIC	minimum inhibitory concentration
NSLAB	non-starter LAB
PDO	Protected Designation of Origin
PN	Provola dei Nebrodi
pNA	p-nitroanilide
QPS	qualified presumption of safety
SLAB	starter LAB
VOCs	volatile organic compounds