Résumé
Additional file 1. Multivariate factorial analysis (MFA) with the timing when amino acid was exhausted (Point.AA0) and the timing corresponding to the maximal specific rate of total production of aromas (PointSRmax). Each fermentation is identified as X, Y, Z, where X corresponds to the strain, Y to the initial nitrogen concentration in mg N/l and Z is the phytosterol content in mg/l. PR: propanol; ISO: isobutanol; IA: isoamyl alcohol; EA: ethyl acetate; ISO: isobutyl acetate; IAA: isoamyl acetate; EH: ethyl hexanoate; EO: ethyl octanoate; Leu: leucine; Val: valine; Thr: threonine; NH4: ammonium; Nass: initial assimilable nitrogen.