BB-kb+ner@ldeleger:BB-kb+ner-F-24010601-000 JSONTXT

•Carnobacterium maltaromaticum has been isolated from atypical soft cheese.•Its presence in cheese caused the decrease in the concentration of Psychrobacter sp.•Cellular concentration of C. maltaromaticum was the main factor involved in the inhibition.•This produced malty/chocolate like aroma due to 3-methylbutanal in milk.•This species could play a major role as cheese ripening flora.