Files in this Data Supplement:

• Supplemental file 1 - Ability of Staphylococcus xylosus, Arthrobacter arilaitensis, Leucobacter sp., Corynebacterium casei, Brevibacterium aurantiacum, and Hafnia alvei to grow at 12 degrees C at different pHs and salt concentrations (Fig. S1); dendrogram of the different species according to their squared correlation coefficients during growth on model cheese used for Lotka-Volterra modeling (Fig. S2); evolution of microbial populations of experiment I according to ripening time (Fig. S3); evolution of microbial populations of experiment II according to ripening time (Fig. S4); evolution of Debaryomyces hansenii on model cheeses according to ripening time (Fig. S5).
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