Application of <i>Lacticaseibacillus paracasei</i> and <i>Tetragenococcus halophilus</i> as adjunct starter cultures in Gouda cheese production.

Short-chain fatty acids and volatile organic compounds The concentrations of all short-chain fatty acids displayed an increasing trend during cheese ripening ( Supplementary Figure S5 ; Supplementary Table S4 ).

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Whereas the concentrations of dimethyl sulfone and 2-nonanone remained stable, a decreasing trend was found for other VOCs, such as acetoin and dimethylsulfoxide.

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