However, succinate is not usually found in Cheddar at concentrations above its taste threshold (~37 ppm). This may be because (i) strains of Lb. plantarum in NSLAB may not be able to use pathway, (ii) not enough organisms and/or (iii) other citrate-positive microorganisms outcompete Lb. plantarum.
Dudley, EG and Steele, JL (2005). Succinate production and citrate catabolism by Cheddar cheese nonstarter lactobacilli. J. Appl. Microbiol. 98, 14-23.