Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese

► Psychrobacter celer was able to grow in a cheese community. ► It had an impact on the bacterial biodiversity of cheese during ripening. ► Its presence led to the higher production of aldehydes, ketones and sulfur compounds. ► Hafnia alvei was able to implant itself in a cheese community. ► H. alvei produced high levels of volatile sulfur compounds.