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. 2022 Jun 23;13:900394. doi: 10.3389/fmicb.2022.900394

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Copyright © 2022 Li, Zhang, Li, Yin, Wang, Li, Zhang, Sheng, Lu, Ji, Fan and Li.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Comparative analysis of the microorganism content of the cheeses. CS, CSM, CSS, CSM:CSS 1:1, CSM:CSS 1:2 and CSM:CSS 2:1 represent cheeses fermented using the commercial starter (Control group), K. marxianus B13–5, S. cerevisiae DL6–20, K. marxianus B13–5: S. cerevisiae DL6–20 1:1, K. marxianus B13–5: S. cerevisiae DL6–20 1:2, and K. marxianus B13–5: S. cerevisiae DL6–20 2:1. Error bars indicate standard deviations.