According to a poster shown at the Dairy Science Symposium held in Tokyo on Sept. 12, 2014, Meiji has achieved a pleasant cheese aroma in long-term aged cheese (2-3 years) by co-culturing its proprietary strain Lactobacillus fermentum OLL203697. The aroma is based on ethyl esters formed during ripening.
Meiji news release, Sept. 24, 2014
Meiji enhances cheese aroma using a Lactobacillus starter culture