🎛️ Profile Selection 🧀 Master cheesemaker / affineur

Technological parameters (TDM, FDM, MNFS, Ca/P, NaCl), starters (#00), vat, cellar care and clinical vigilance (Index 06).

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⚡ Index-Expert™ #11 — Volatilome and aromatic profiles • Acide gras et précurseur de méthylcétones, lactones et esters 🔎 Proof & Primary source (idx11:mufa-18-1)

Lipid Aroma Precursor: MUFA 18:1

Acide gras libéré par lipolyse enzymatique dans la pâte (MUFA 18:1).

🧀 217 concerned cheese(s) & family(ies) • 🦠 99 linked living taxon(s)

📚 Scientific references & traceability

USDA FoodData Central SR Legacy #173437 • USDA FoodData Central SR Legacy #173341 • USDA FoodData Central SR Legacy #172175 • USDA FoodData Central SR Legacy #171241 • USDA FoodData Central SR Legacy #172215 • USDA FoodData Central SR Legacy #172176 • USDA FoodData Central SR Legacy #173325 • USDA FoodData Central SR Legacy #173413 • USDA FoodData Central SR Legacy #173414 • USDA FoodData Central SR Legacy #169078 • USDA FoodData Central SR Legacy #171628 • USDA FoodData Central SR Legacy #172223 • USDA FoodData Central SR Legacy #173416 • USDA FoodData Central SR Legacy #172197 • USDA FoodData Central SR Legacy #169769 • USDA FoodData Central SR Legacy #170847

🧀 Associated cheeses & dairy matrices (217)

🧀 Asadero cheese

Teneur : 7.14 g / 100 g

🧀 Auvergne blue cheese from cow's milk

Teneur : 3.64 g / 100 g

🧀 Beenleigh Blue cheese

Teneur : 6.62 g / 100 g

🧀 Bleu de Bresse cheese

Teneur : 6.62 g / 100 g

🧀 Blue cheese

Teneur : 6.62 g / 100 g

🧀 Blue Rathgore

Teneur : 6.62 g / 100 g

🧀 Blue Stilton cheese

Teneur : 6.62 g / 100 g

🧀 Blue-veined cow milk cheese

Teneur : 6.62 g / 100 g

🧀 Boerenkass cheese

Teneur : 6.39 g / 100 g

🧀 Bresse blue cheese from cow's milk

Teneur : 3.64 g / 100 g

🧀 Bresse blue cheese from cow's milk reduced fat around 15% fat

Teneur : 4.08 g / 100 g

🧀 Brick cheese

Teneur : 7.4 g / 100 g

🧀 Brick cheese for manufacturing

Teneur : 7.4 g / 100 g

🧀 Brighton Blue

Teneur : 6.62 g / 100 g

🧀 Buxton Blue

Teneur : 6.62 g / 100 g

🧀 Camemberts from microfiltered cow milk

Teneur : 3.64 g / 100 g

🧀 Camemberts from pasteurized buffalo milk

Teneur : 3.64 g / 100 g

🧀 Camemberts from pasteurized cow milk

Teneur : 3.64 g / 100 g

🧀 Camemberts from raw buffalo milk

Teneur : 3.64 g / 100 g

🧀 Camemberts from raw cow milk

Teneur : 3.64 g / 100 g

🧀 Camemberts from thermized cow milk

Teneur : 3.64 g / 100 g

🧀 Canned cheeses

Teneur : 0.6 g / 100 g

🧀 Caraway cheese

Teneur : 6.96 g / 100 g

🧀 Causses blue cheeses

Teneur : 6.62 g / 100 g

🧀 Cheddar cheese-flavored spread

Teneur : 7.4 g / 100 g

🧀 Cheddar cheese sandwich

Teneur : 7.4 g / 100 g

🧀 Cheddar-flavored cheese

Teneur : 7.4 g / 100 g

🧀 Cheddar with chili

Teneur : 0.985 g / 100 g

🧀 Cheddar with onions

Teneur : 0.985 g / 100 g

🧀 Cheese and parsley spread

Teneur : 7.92 g / 100 g

🧀 Cheese asiago fresh

Teneur : 5.3 g / 100 g

🧀 Cheese colby low sodium

Teneur : 7.81 g / 100 g

🧀 Cheese food

Teneur : 7.4 g / 100 g

🧀 Cheese food processed

Teneur : 7.4 g / 100 g

🧀 Cheese for manufacturing use

Teneur : 7.4 g / 100 g

🧀 Cheese from ewe's whey

Teneur : 3.64 g / 100 g

🧀 Cheese from goat's milk fresh

Teneur : 3.64 g / 100 g

🧀 Cheese from goat's milk fresh from raw milk

Teneur : 3.64 g / 100 g

🧀 Cheese from goat's milk from pasteurised milk

Teneur : 3.64 g / 100 g

🧀 Cheese from goat's milk from raw milk

Teneur : 7.27 g / 100 g

🧀 Cheese made from reconstituted milk

Teneur : 3.64 g / 100 g

🧀 Cheese mix

Teneur : 5.91 g / 100 g

🧀 Cheese skim milk for manufacturing

Teneur : 3.87 g / 100 g

🧀 Cheese spread with fruits vegetables or meats pasteurized

Teneur : 0.985 g / 100 g

🧀 Cheese spread with meat flavoring

Teneur : 0.985 g / 100 g

🧀 Cheese varietal semi-hard

Teneur : 6.66 g / 100 g

🧀 Cheeses for kids

Teneur : 7.4 g / 100 g

🧀 Cheeses from Corsica

Teneur : 3.64 g / 100 g

🧀 Cheeses with walnuts

Teneur : 0.985 g / 100 g

🧀 Cheshire cheese

Teneur : 7.3 g / 100 g

🧀 Chevrot cheese from goat's milk

Teneur : 3.64 g / 100 g

🧀 Colby cheese

Teneur : 7.81 g / 100 g

🧀 Cold-pack blue cheese

Teneur : 6.62 g / 100 g

🧀 Cold-pack cheese food

Teneur : 7.4 g / 100 g

🧀 Cold-pack cheese food with added ingredients

Teneur : 7.4 g / 100 g

🧀 Cold-pack cheese food with pistachio nuts

Teneur : 7.4 g / 100 g

🧀 Cold-pack cheese food with wine

Teneur : 7.4 g / 100 g

🧀 Cold-pack cheese with added ingredients

Teneur : 0.985 g / 100 g

🧀 Coleraine cheddar

Teneur : 7.4 g / 100 g

🧀 Cotija cheese

Teneur : 7.63 g / 100 g

🧀 Cottage cheese with cream dressing

Teneur : 7.78 g / 100 g

🧀 Cottage cheese with fruit added

Teneur : 0.714 g / 100 g

🧀 Cow milk feta cheese

Teneur : 3.98 g / 100 g

🧀 Cream cheese spread

Teneur : 7.78 g / 100 g

🧀 Cream cheese with added ingredients

Teneur : 7.78 g / 100 g

🧀 Crottin cheese from goat's milk

Teneur : 3.64 g / 100 g

🧀 Dorset Blue Cheese

Teneur : 6.62 g / 100 g

🧀 Dorset Blue Vinney

Teneur : 6.62 g / 100 g

🧀 Double cream cheeses

Teneur : 7.78 g / 100 g

🧀 Dry cheese from goat's milk

Teneur : 3.64 g / 100 g

Teneur : 6.91 g / 100 g

🧀 Exmoor Blue Cheese

Teneur : 6.62 g / 100 g

Teneur : 3.98 g / 100 g

🧀 Feta-type cheese from cow's milk

Teneur : 3.64 g / 100 g

🧀 Feta-type cheese from cow's milk in oil and spices

Teneur : 3.64 g / 100 g

🧀 Firm cheese around 27% fat Maasdam-type cheese

Teneur : 7.27 g / 100 g

🧀 Flavoured uncured soft cheese spreadable with around 30-40% fat

Teneur : 4.31 g / 100 g

Teneur : 7.1 g / 100 g

🧀 Fourme d'Ambert cheese from cow's milk

Teneur : 3.64 g / 100 g

🧀 Gjetost cheese

Teneur : 6.96 g / 100 g

🧀 Goat milk feta cheese

Teneur : 3.98 g / 100 g

🧀 Goudas with cumin

Teneur : 0.985 g / 100 g

🧀 Graskaas gouda

Teneur : 6.39 g / 100 g

🧀 Grated american cheese product

Teneur : 7.2 g / 100 g

🧀 Grated cheeses for fondue

Teneur : 7.4 g / 100 g

🧀 Grated Mozzarella

Teneur : 5.65 g / 100 g

🧀 Ham and cheese sandwich

Teneur : 7.92 g / 100 g

🧀 Harbourne Blue

Teneur : 6.62 g / 100 g

🧀 Hard cheese emmental-type cheese reduced fat

Teneur : 4.08 g / 100 g

🧀 Hard grating cheese

Teneur : 6.66 g / 100 g

🧀 Imitation cheese

Teneur : 3.44 g / 100 g

🧀 Imitation semisoft part skim cheese

Teneur : 3.87 g / 100 g

🧀 Isle of Mull Cheddar

Teneur : 7.4 g / 100 g

🧀 Lactose-free cheeses

Teneur : 0.233 g / 100 g

🧀 Lanark Blue

Teneur : 6.62 g / 100 g

🧀 Limburger cheese

Teneur : 7.18 g / 100 g

🧀 Longhorn cheddar cheese

Teneur : 7.4 g / 100 g

🧀 Macaroni and cheese

Teneur : 7.92 g / 100 g

🧀 Macaroni and cheese mix

Teneur : 3.64 g / 100 g

🧀 Macaroni and cheese with ham

Teneur : 7.92 g / 100 g

🧀 Monterey Jack cheese

Teneur : 7.37 g / 100 g

🧀 Monterey Jack cheese flavoured with chili flakes

Teneur : 7.37 g / 100 g

🧀 Monterey Jack cheese made from raw milk

Teneur : 7.37 g / 100 g

🧀 Mozzarella

Teneur : 5.65 g / 100 g

🧀 Mozzarellas from Gioia del Colle

Teneur : 3.64 g / 100 g

🧀 Mozzarellas with herbs

Teneur : 5.65 g / 100 g

🧀 Muenster cheese

Teneur : 7.34 g / 100 g

🧀 Neufchâtel cheese from cow's milk

Teneur : 5.33 g / 100 g

🧀 Neufchatel cheese spread

Teneur : 5.33 g / 100 g

🧀 New zealand cheddar cheese

Teneur : 7.4 g / 100 g

🧀 Norbury Blue

Teneur : 6.62 g / 100 g

🧀 Orkney Scottish Island Cheddar

Teneur : 7.4 g / 100 g

🧀 Parmesan cheese

Teneur : 6.66 g / 100 g

🧀 Parmigiano-Reggiano

Teneur : 6.66 g / 100 g

🧀 Pasteurized blended cheese with fruits vegetables or meats

Teneur : 0.985 g / 100 g

🧀 Pasteurized neufchatel cheese spread with other foods

Teneur : 5.33 g / 100 g

🧀 Pasteurized process american cheese

Teneur : 7.2 g / 100 g

🧀 Pasteurized process american cheese food

Teneur : 7.2 g / 100 g

🧀 Pasteurized process american cheese spread

Teneur : 7.2 g / 100 g

🧀 Pasteurized process cheddar cheese

Teneur : 7.2 g / 100 g

🧀 Pasteurized process cheese

Teneur : 7.2 g / 100 g

🧀 Pasteurized process cheese food with fruit or vegetable

Teneur : 7.2 g / 100 g

🧀 Pasteurized process cheese food with fruits vgetables or meats

Teneur : 7.2 g / 100 g

🧀 Pasteurized process cheese food with ham

Teneur : 7.2 g / 100 g

🧀 Pasteurized process cheese spread flavored with grape pits

Teneur : 7.2 g / 100 g

🧀 Pasteurized process cheese spread with chive and spice

Teneur : 7.2 g / 100 g

🧀 Pasteurized process cheese spread with fruit or vegetable

Teneur : 7.2 g / 100 g

🧀 Pasteurized process cheese spread with fruits vegetables or meats

Teneur : 0.985 g / 100 g

🧀 Pasteurized process cheese spread with imitation meat

Teneur : 7.2 g / 100 g

🧀 Pasteurized process cheese with fruits vegetables or meats

Teneur : 0.985 g / 100 g

🧀 Pasteurized process colby cheese

Teneur : 7.81 g / 100 g

🧀 Pasteurized process gruyere cheese

Teneur : 8.58 g / 100 g

🧀 Pasteurized process pimento cheese

Teneur : 7.5 g / 100 g

🧀 Pasteurized process pimiento cheese spread

Teneur : 7.2 g / 100 g

🧀 Pasteurized process swiss cheese

Teneur : 5.9 g / 100 g

🧀 Pecorino Romano

Teneur : 6.94 g / 100 g

🧀 Pimiento cheese and pickle sandwich spread

Teneur : 7.92 g / 100 g

🧀 Pimiento cheese with olives

Teneur : 0.985 g / 100 g

🧀 Port salut cheese

Teneur : 8.05 g / 100 g

🧀 Processed cheese spread with added ingredients

Teneur : 0.985 g / 100 g

🧀 Processed cow cheese with added ingredients

Teneur : 0.985 g / 100 g

🧀 Quesa chihuahua

Teneur : 7.5 g / 100 g

🧀 Queso blanco

Teneur : 5.74 g / 100 g

🧀 Queso fresco

Teneur : 5.3 g / 100 g

🧀 Raclette from Savoie

Teneur : 3.64 g / 100 g

🧀 Reduced fat Tomme cheese

Teneur : 4.08 g / 100 g

🧀 Romano cheese

Teneur : 6.94 g / 100 g

🧀 Roquefort cheeses

Teneur : 7.46 g / 100 g

🧀 Saint-Nectaire cheese from milk collected in an unique farm

Teneur : 3.64 g / 100 g

🧀 Saint-Nectaire from milks collected in many farms

Teneur : 3.64 g / 100 g

🧀 Semi-dry cheese from goat's milk

Teneur : 3.64 g / 100 g

🧀 Semi-hard cheeses from ewe's milk

Teneur : 3.64 g / 100 g

🧀 Semisoft cheese

Teneur : 6.1 g / 100 g

🧀 Semisoft part skim cheese

Teneur : 3.87 g / 100 g

🧀 Septmoncel blue cheese from cow's milk

Teneur : 3.64 g / 100 g

🧀 Sheep milk feta cheese

Teneur : 3.98 g / 100 g

🧀 Shropshire Blue

Teneur : 6.62 g / 100 g

🧀 Skim milk cheese

Teneur : 3.87 g / 100 g

🧀 Sliced mozzarellas

Teneur : 5.65 g / 100 g

🧀 Soft-ripened cheese

Teneur : 4.31 g / 100 g

🧀 Soft-ripened cheese double cream around 30% fat

Teneur : 7.78 g / 100 g

🧀 Soft-ripened cheese triple cream around 40% fat

Teneur : 7.78 g / 100 g

🧀 Soft-ripened cheese with bloomy rind from goat's milk

Teneur : 3.64 g / 100 g

🧀 Soft-ripened round cheese with bloomy rind 5 to 11% fat

Teneur : 3.63 g / 100 g

🧀 Soft-ripened round cheese with bloomy rind around 11% fat Coulommiers-type cheese reduced fat

Teneur : 4.08 g / 100 g

🧀 Soft-ripened round cheese with bloomy rind around 5% fat Camembert-type cheese reduced fat

Teneur : 5.75 g / 100 g

🧀 Soft -ripened washed bloomy and coloured rind cheese

Teneur : 7.92 g / 100 g

🧀 Soft-ripened washed-rind cheese from pasteurised milk

Teneur : 3.64 g / 100 g

🧀 Soft-ripened washed-rind cheese reduced fat around 13% fat

Teneur : 4.08 g / 100 g

🧀 Swiss cheese

Teneur : 7.06 g / 100 g

🧀 Swiss cheese from switzerland

Teneur : 7.06 g / 100 g

🧀 Swiss Gruyères

Teneur : 7.06 g / 100 g

🧀 Swiss Vacherin Mont-d'Or

Teneur : 7.06 g / 100 g

🧀 Telemea from Ibăneşti

Teneur : 3.64 g / 100 g

Teneur : 6.07 g / 100 g

🧀 Tomme cheese from the French Bauges mountains

Teneur : 3.64 g / 100 g

🧀 Uncured soft cheese spreadable with around 20% fat

Teneur : 4.31 g / 100 g

🧀 Uncured soft cheese spreadable with around 25% fat

Teneur : 4.31 g / 100 g

🧀 Young gouda

Teneur : 6.39 g / 100 g

🧀 Young Goudas with herbs

Teneur : 0.985 g / 100 g

🧀 Balderson Marble Cheddar

Teneur : 7.4 g / 100 g

🧀 Balderson Medium Cheddar

Teneur : 7.4 g / 100 g

🧀 Balderson Mild Cheddar

Teneur : 7.4 g / 100 g

🧀 Black River Cheese White Cheddar Cheese Curds

Teneur : 7.4 g / 100 g

🧀 Brie Chevalier Fines Herbes

Teneur : 6.56 g / 100 g

🧀 Brie du Paysan

Teneur : 6.56 g / 100 g

🧀 Brie L'Extra double crème

Teneur : 6.56 g / 100 g

🧀 Brie Manoir

Teneur : 6.56 g / 100 g

🧀 Brie Vaudreuil

Teneur : 6.56 g / 100 g

🧀 Cheddar âgé au Porto 10 ans

Teneur : 7.4 g / 100 g

🧀 Cheddar de l'Île

Teneur : 7.4 g / 100 g

🧀 Cheddar québécois

Teneur : 7.4 g / 100 g

🧀 CRUMBLED FETA

Teneur : 3.98 g / 100 g

🧀 Deluxe Mozzarella

Teneur : 5.65 g / 100 g

🧀 Double Cream Brie

Teneur : 7.78 g / 100 g

🧀 Dragon's Breath Blue

Teneur : 6.62 g / 100 g

🧀 Herb & Garlic Halloom Semi-Soft Unripened Cheese

Teneur : 4.31 g / 100 g

🧀 Original Semi-soft Surface Ripened Cheese

Teneur : 4.31 g / 100 g

🧀 31% M.F. Cheddar Cheese Curds

Teneur : 7.4 g / 100 g

🧀 Fromage Cheddar fort

Teneur : 7.4 g / 100 g

🧀 Cottage Cheese 2%

Teneur : 0.714 g / 100 g

🧀 Cheese Selection

Teneur : 7.37 g / 100 g

🧀 Gouda doux

Teneur : 6.39 g / 100 g

Teneur : 6.39 g / 100 g

🧀 La vache qui rit original

Teneur : 2.32 g / 100 g

🧀 Leoni-Grana Parmesan

Teneur : 6.66 g / 100 g

🧀 Medium Cheddar

Teneur : 7.4 g / 100 g

🧀 Mozza Cheddar Twists

Teneur : 7.4 g / 100 g

🧀 Mozzarella Prestigio

Teneur : 5.65 g / 100 g

🧀 Old Gouda Cheese

Teneur : 6.39 g / 100 g

🧀 Provolone Sette Fette

Teneur : 6.16 g / 100 g

🧀 Queso Cotija Semi-Hard Salty, Crumbly Cheese

Teneur : 6.66 g / 100 g

🧀 Ricotta Soft White Cheese (Tre Stelle)

Teneur : 1.92 g / 100 g

🧀 Ricotta québécoise

Teneur : 1.92 g / 100 g

🧀 Smoked Monterey Jack

Teneur : 7.37 g / 100 g

🧀 SQUEAK'RS Fresh Firm Natural Cheese Curds

Teneur : 5.3 g / 100 g

🧀 Traditional Ricotta

Teneur : 1.92 g / 100 g

🦠 Linked living organisms & NCBI taxa (99)

Hafnia alvei #569

Flore lipolytique et d'affinage

Leuconostoc mesenteroides #1245

Flore lipolytique et d'affinage

Streptococcus thermophilus #1308

Flore lipolytique et d'affinage

Lactococcus lactis #1358

Flore lipolytique et d'affinage

Lactococcus cremoris #1359

Flore lipolytique et d'affinage

Lactobacillus delbrueckii #1584

Flore lipolytique et d'affinage

Lactobacillus helveticus #1587

Flore lipolytique et d'affinage

Lactiplantibacillus plantarum #1590

Flore lipolytique et d'affinage

Lacticaseibacillus paracasei #1597

Flore lipolytique et d'affinage

Carnobacterium divergens #2748

Flore lipolytique et d'affinage

Pseudoalteromonas nigrifaciens #28109

Flore lipolytique et d'affinage

Lentilactobacillus kefiri #33962

Flore lipolytique et d'affinage

Brachybacterium alimentarium #47845

Flore lipolytique et d'affinage

Brachybacterium tyrofermentans #47848

Flore lipolytique et d'affinage

Enterococcus durans #53345

Flore lipolytique et d'affinage

Lacticaseibacillus zeae #57037

Flore lipolytique et d'affinage

Mammaliicoccus vitulinus #71237

Flore lipolytique et d'affinage

Arthrobacter rhombi #71253

Flore lipolytique et d'affinage

Enterococcus gilvus #160453

Flore lipolytique et d'affinage

Companilactobacillus versmoldensis #194326

Flore lipolytique et d'affinage

Loigolactobacillus rennini #238013

Flore lipolytique et d'affinage

Staphylococcus equorum #246432

Flore lipolytique et d'affinage

Glutamicibacter bergerei #256702

Flore lipolytique et d'affinage

Lactobacillus kefiranofaciens #267818

Flore lipolytique et d'affinage

Brevibacterium aurantiacum #273384

Flore lipolytique et d'affinage

Bifidobacterium crudilactis #327277

Flore lipolytique et d'affinage

Lentilactobacillus otakiensis #481720

Flore lipolytique et d'affinage

Bifidobacterium mongoliense #518643

Flore lipolytique et d'affinage

Hafnia paralvei #546367

Flore lipolytique et d'affinage

Pseudolactococcus laudensis #1494461

Flore lipolytique et d'affinage

Lactococcus petauri #1940789

Flore lipolytique et d'affinage

Vibrio hibernica #2587465

Flore lipolytique et d'affinage

Leuconostoc falkenbergense #2766470

Flore lipolytique et d'affinage

Saccharomyces cerevisiae #4932

Flore lipolytique et d'affinage

Debaryomyces hansenii #4959

Flore lipolytique et d'affinage

Penicillium roqueforti #5082

Flore lipolytique et d'affinage

Pseudoalteromonas distincta #77608

Flore lipolytique et d'affinage

Glutamicibacter arilaitensis #256701

Flore lipolytique et d'affinage

Psychrobacter aquimaris #292733

Flore lipolytique et d'affinage

Psychrobacter celer #306572

Flore lipolytique et d'affinage

Halomonas citrativorans #2742612

Flore lipolytique et d'affinage

Pseudomonas shahriarae #2745512

Flore lipolytique et d'affinage

Penicillium camemberti #5075

Flore lipolytique et d'affinage

Geotrichum candidum #1173061

Flore lipolytique et d'affinage

Lactococcus lactis subsp. lactis #1360

Flore lipolytique et d'affinage

Kluyveromyces lactis #28985

Flore lipolytique et d'affinage

Brevibacterium linens #1703

Flore lipolytique et d'affinage

Acidipropionibacterium acidipropionici #1748

Flore lipolytique et d'affinage

Ligilactobacillus acidipiscis #89059

Flore lipolytique et d'affinage

Corynebacterium casei #160386

Flore lipolytique et d'affinage

Enterococcus italicus #246144

Flore lipolytique et d'affinage

Marinilactibacillus piezotolerans #258723

Flore lipolytique et d'affinage

Bavariicoccus seileri #549685

Flore lipolytique et d'affinage

Companilactobacillus futsaii #938155

Flore lipolytique et d'affinage

Vibrio casei #673372

Flore lipolytique et d'affinage

Leuconostoc mesenteroides subsp. cremoris #33965

Flore lipolytique et d'affinage

Streptococcus suis #1307

Flore lipolytique et d'affinage

Corynebacterium variabile #1727

Flore lipolytique et d'affinage

Propionibacterium freudenreichii #1744

Flore lipolytique et d'affinage

Corynebacterium flavescens #28028

Flore lipolytique et d'affinage

Lacticaseibacillus rhamnosus #47715

Flore lipolytique et d'affinage

Streptococcus infantarius #102684

Flore lipolytique et d'affinage

Microbacterium gubbeenense #159896

Flore lipolytique et d'affinage

Lentilactobacillus diolivorans #179838

Flore lipolytique et d'affinage

Agrococcus casei #343512

Flore lipolytique et d'affinage

Lentilactobacillus parafarraginis #390842

Flore lipolytique et d'affinage

Picea abies #3329

Flore lipolytique et d'affinage

Staphylococcus casei #201828

Flore lipolytique et d'affinage

Leuconostoc lactis #1246

Flore lipolytique et d'affinage

Chryseobacterium carnipullorum #1124835

Flore lipolytique et d'affinage

Pseudomonas lactis #1615674

Flore lipolytique et d'affinage

Acinetobacter albensis #1673609

Flore lipolytique et d'affinage

Pseudomonas qingdaonensis #2056231

Flore lipolytique et d'affinage

Pseudomonas haemolytica #2600065

Flore lipolytique et d'affinage

Pseudolactococcus carnosus #2749961

Flore lipolytique et d'affinage

Chryseobacterium manosquense #2754694

Flore lipolytique et d'affinage

Kluyveromyces marxianus #4911

Flore lipolytique et d'affinage

Staphylococcus xylosus #1288

Flore lipolytique et d'affinage

Pediococcus parvulus #54062

Flore lipolytique et d'affinage

Marinilactibacillus psychrotolerans #191770

Flore lipolytique et d'affinage

Pseudomonas proteolytica #219574

Flore lipolytique et d'affinage

Ligilactobacillus pobuzihii #449659

Flore lipolytique et d'affinage

Lactobacillus paragasseri #2107999

Flore lipolytique et d'affinage

Pseudomonas carnis #2487355

Flore lipolytique et d'affinage

Halomonas casei #2742613

Flore lipolytique et d'affinage

Lacticaseibacillus casei #1582

Flore lipolytique et d'affinage

Lactobacillus crispatus #47770

Flore lipolytique et d'affinage

Lentilactobacillus fungorum #2201250

Flore lipolytique et d'affinage

Mucor lanceolatus #1091291

Flore lipolytique et d'affinage

Scopulariopsis candida #186344

Flore lipolytique et d'affinage

Tyrolichus casei #2922345

Flore lipolytique et d'affinage

Sporendonema casei #1158108

Flore lipolytique et d'affinage

Acarus farris #264913

Flore lipolytique et d'affinage

Meum athamanticum #82093

Flore lipolytique et d'affinage

Acarus siro #66546

Flore lipolytique et d'affinage

Castanea sativa #21020

Flore lipolytique et d'affinage

Vreelandella alkaliphila #272774

Flore lipolytique et d'affinage

Lactobacillus delbrueckii subsp. lactis #29397

Flore lipolytique et d'affinage

Staphylococcus equorum subsp. equorum #29383

Flore lipolytique et d'affinage

🔮 Other concepts & symptoms in the same Index-Expert™ (12)

Lipid Aroma Precursor: Fatty acids, total monounsaturated (217🧀 / 99🦠) Lipid Aroma Precursor: Fatty acids, total saturated (217🧀 / 99🦠) Lipid Aroma Precursor: SFA 16:0 (184🧀 / 99🦠) Lipid Aroma Precursor: MUFA 18:1 c (89🧀 / 54🦠) Lipid Aroma Precursor: SFA 14:0 (65🧀 / 70🦠) Lipid Aroma Precursor: SFA 18:0 (60🧀 / 57🦠) Functional Guild: Flore de morge rouge (33🧀 / 23🦠) Lipid Aroma Precursor: Fatty acids, total polyunsaturated (34🧀 / 0🦠) Functional Guild: Flore secondaire affinage (17🧀 / 15🦠) Functional Guild: Ferment propionique ouverture (2🧀 / 3🦠) Functional Guild: Pate persillee bleu (3🧀 / 1🦠) Lipid Aroma Precursor: PUFA 18:2 (2🧀 / 0🦠)