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TYRODEXIA™ & NCBI 2026
The Grand Dictionary of the Cheese Microbiome
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Palier 1 • Identité NCBI 🦠 NCBI TAXID #249265 • SUBSPECIES • Bacteria 🔎 NCBI Certificate #249265
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Lactobacillus delbrueckii subsp. indicus Lactobacillus delbrueckii subsp. indicus Dellaglio et al. 2005

⚡ 8 active Index-Experts™ pole(s) (O(1) routing)  •  🧀 39 linked cheese matrix/matrices  •  🧊 25 3D structure(s) RCSB PDB / EBI SIFTS

🌳 Phylogenetic Lineage & Associated Cheese Matrices

Palier 2 • Fromager & Sommelier
Bacillota (phylum) › Bacilli (class) › Lactobacillales (order) › Lactobacillaceae (family) › Lactobacillus (genus)
🧀 Linked cheeses, dairy matrices and designations (39) :
🧀 Abondance 🧀 Asiago 🧀 Asiago 🧀 Beaufort 🧀 Blue cheese 🧀 Caciocavallo 🧀 Caciocavallo Silano 🧀 Caciotta 🧀 Cheese core 🧀 Comté 🧀 Danablu 🧀 Feta 🧀 Fiore sardo 🧀 Fontina 🧀 Gorgonzolas 🧀 Grana Padano 🧀 Grana Padano 🧀 Gruyère 🧀 Whey 🧀 Montasio 🧀 Monte veronese 🧀 Mozzarella 🧀 Mozzarella 🧀 Mozzarella di Bufala Campana 🧀 Parmigiano-Reggiano 🧀 Parmigiano-Reggiano 🧀 Pecorino 🧀 Pecorino Romano 🧀 Pecorino sardo 🧀 Pecorino toscano 🧀 Provolone 🧀 Provolone del monaco 🧀 Provolone valpadana 🧀 Saint-Nectaire 🧀 Taleggio 🧀 Taleggio
INDEX-EXPERT™ #00 • Tyrodexia™ Cheese Core Palier 1

Master index of cheese starters and ripening cultures

🔎 SQLite Proof
Associated dairy & cheese matrices Parmigiano Reggiano [en:parmigiano-reggiano], Grana Padano [en:grana-padano], Gruyère [fr:gruyere], Abondance [en:abondance], Gorgonzolas [en:gorgonzolas], Mozzarella [en:mozzarella], Mozzarella di Bufala Campana [en:mozzarella-di-bufala-campana], Taleggio [en:taleggio]
Paste typology & technological evidence Ferment lactique thermophile acidifiant le caillé sous lactosérum chaud et épuisant le galactose en 24 heures ; Co-ferment thermophile du lactosérum naturel garantissant l'épuisement total des sucres fermentescibles sous presse ; Ferment lactique thermophile de recuite consommant le lactose résiduel sous presse en 24 heures • Bacteria • Bacillota (phylum) › Bacilli (class) › Lactobacillales (order) › Lactobacillaceae (family) › Lactobacillus (genus)
Secondary metabolites & reference collections GCA_001908415.1
Official sources & reference book TaxID:249265 • Tyrodexia Microbiota Authority (ref_liens_fromages_microbiote.csv) • Le grand dictionnaire du microbiome des fromages (https://www.tyrodexia.com/index.html#ouvrage)
Matrix TDM % & FDM % Taille: 2.02186 Mb • GC: 49.3681 % • Lactobacillus delbrueckii subsp. indicus Dellaglio et al. 2005
Predatory bacteriophages & PubMed literature Phages: Lactobacillus phage G2-Guo, Lactobacillus phage Ld17, Lactobacillus phage Ld25A, Lactobacillus phage Ld3, Lactobacillus phage phiJB, Lactobacillus phage phiLdb • Dellaglio, F., Felis, G.E., Castioni, A., Torriani, S., and Germond, J.-E. \"Lactobacillus delbrueckii subsp. indicus subsp. nov., isolated from Indian dairy products.\" Int. J. Syst. Evol. Microbiol. (2005) 55:401-404.
INDEX-EXPERT™ #01 • Tyrodexia™ Architecture Palier 5

Synonyms and historical names (NCBI)

🔎 SQLite Proof
Nomenclature concordance (NCBI) Lactobacillus delbrueckii subsp. indicus (Lactobacillus delbrueckii subsp. indicus Dellaglio et al. 2005)
Historical synonyms & basionyms Bacteria
Taxonomic authority & reference strains Lactobacillus delbrueckii subsp. indicus Dellaglio et al. 2005
Official sources & reference book TaxID:249265 • Le grand dictionnaire du microbiome des fromages (https://www.tyrodexia.com/index.html#ouvrage)
Lineage & phylogenomic justification Bacillota (phylum) › Bacilli (class) › Lactobacillales (order) › Lactobacillaceae (family) › Lactobacillus (genus)
PubMed taxonomic references Dellaglio, F., Felis, G.E., Castioni, A., Torriani, S., and Germond, J.-E. \"Lactobacillus delbrueckii subsp. indicus subsp. nov., isolated from Indian dairy products.\" Int. J. Syst. Evol. Microbiol. (2005) 55:401-404.
INDEX-EXPERT™ #03 • Tyrodexia™ Architecture Palier 2

Paste textures and rheology

🔎 SQLite Proof
Paste/rind typology & linked matrices Cheese core (A cheese food product which is surrounded by a cheese rind.) • Feta [en:feta], Comté [en:comte], Asiago [en:asiago], Valbert [qc:valbert], Fontina [en:fontina], Danablu [da:danablu] • Abaissement du pH à 4,4–4,6 indispensable à la conservation et à la tenue des blocs en saumure (7 % NaCl) ; Microbiote fromager caractérisé (2 éch.) ; Microbiote fromager caractérisé (16 éch.)
Proteolytic profile, amino acids (USDA) & metabolites Glutamic acid : 5.18 g ; Proline : 2.1 g ; Leucine : 1.92 g ; Lysine : 1.85 g • Bacillota (phylum) › Bacilli (class) › Lactobacillales (order) › Lactobacillaceae (family) › Lactobacillus (genus)
Dry matter (TDM %), FDM %, Ca/P ratio & mineralization Feta (EST 57.6 %, G/S 49.83 %) ; Comté (EST 45.3 %, G/S 23.84 %) ; Asiago (EST 33.2 %, G/S 18.07 %) ; Valbert (EST 33.2 %, G/S 18.07 %) • Sodium, Na : 1150 mg ; Iron, Fe : 0.31 mg ; Magnesium, Mg : 23 mg ; Phosphorus, P : 387 mg
Official sources & reference book TaxID:249265 • Guide clinique de la rhéologie fromagère et des matrices coagulées (https://www.tyrodexia.com/index.html#collection)
PubMed rheological references Dellaglio, F., Felis, G.E., Castioni, A., Torriani, S., and Germond, J.-E. \"Lactobacillus delbrueckii subsp. indicus subsp. nov., isolated from Indian dairy products.\" Int. J. Syst. Evol. Microbiol. (2005) 55:401-404.
INDEX-EXPERT™ #04 • Tyrodexia™ Architecture Palier 1

Cheese families and technologies

🔎 SQLite Proof
Technological family & associated appellations Fromages d'Angleterre ; Fromages de vache ; Fromages de France ; Fromages à pâte pressée cuite ; Fromages italiens • Feta [en:feta], Comté [en:comte], Asiago [en:asiago], Valbert [qc:valbert], Fontina [en:fontina], Danablu [da:danablu], Taleggio [en:taleggio], Montasio [it:montasio]
Paste/rind diagram & technological function Cheese core (A cheese food product which is surrounded by a cheese rind.) • Abaissement du pH à 4,4–4,6 indispensable à la conservation et à la tenue des blocs en saumure (7 % NaCl) ; Microbiote fromager caractérisé (2 éch.) ; Microbiote fromager caractérisé (16 éch.) • Bacillota (phylum) › Bacilli (class) › Lactobacillales (order) › Lactobacillaceae (family) › Lactobacillus (genus)
Official sources & reference book TaxID:249265 • Le grand dictionnaire du microbiome des fromages (https://www.tyrodexia.com/index.html#ouvrage)
Total dry matter (TDM %) & Fat in dry matter (FDM %) Feta (EST 57.6 %, G/S 49.83 %) ; Comté (EST 45.3 %, G/S 23.84 %) ; Asiago (EST 33.2 %, G/S 18.07 %) ; Valbert (EST 33.2 %, G/S 18.07 %) • Bacteria
Flagship cheeses (PDO / Caseus) & PubMed studies Feta (Appellation d'origine protégée) ; Comté (appellation d'origine contrôlée • Appellation d'origine protégée) ; Asiago (Appellation d'origine protégée) ; Valbert (Appellation d'origine protégée) • Dellaglio, F., Felis, G.E., Castioni, A., Torriani, S., and Germond, J.-E. \"Lactobacillus delbrueckii subsp. indicus subsp. nov., isolated from Indian dairy products.\" Int. J. Syst. Evol. Microbiol. (2005) 55:401-404.
INDEX-EXPERT™ #05 • Tyrodexia™ Architecture Palier 3

Technological markers (pH and gas)

🔎 SQLite Proof
Carbohydrate substrates, residual lactose (USDA) & metabolites Énergie : 353 kcal ; Protein : 21.4 g ; Ash : 5.11 g ; Fiber, total dietary : 0 g • Feta [en:feta], Comté [en:comte], Asiago [en:asiago], Valbert [qc:valbert], Fontina [en:fontina], Danablu [da:danablu]
Metabolic role & characterized compounds Abaissement du pH à 4,4–4,6 indispensable à la conservation et à la tenue des blocs en saumure (7 % NaCl) ; Microbiote fromager caractérisé (2 éch.) ; Microbiote fromager caractérisé (16 éch.) • Bacillota (phylum) › Bacilli (class) › Lactobacillales (order) › Lactobacillaceae (family) › Lactobacillus (genus)
Draining, moisture, salting (USDA) & linked matrices Feta (EST 57.6 %, NaCl 2.92 g/100g) ; Comté (EST 45.3 %, NaCl 1.22 g/100g) ; Asiago (EST 33.2 %, NaCl 0.94 g/100g) ; Valbert (EST 33.2 %, NaCl 0.94 g/100g) • Feta [en:feta], Comté [en:comte], Asiago [en:asiago], Valbert [qc:valbert], Fontina [en:fontina], Danablu [da:danablu]
Official sources & reference book TaxID:249265 • Atlas de l'ingénierie fromagère et de la thermodynamique d'affinage (https://www.tyrodexia.com/index.html#collection)
Vat phage monitoring & PubMed references Phages: Lactobacillus phage G2-Guo (TaxID:3155564), Lactobacillus phage Ld17 (TaxID:1500733), Lactobacillus phage Ld25A (TaxID:1500734), Lactobacillus phage Ld3 (TaxID:1500735), Lactobacillus phage phiJB (TaxID:1399941) • Dellaglio, F., Felis, G.E., Castioni, A., Torriani, S., and Germond, J.-E. \"Lactobacillus delbrueckii subsp. indicus subsp. nov., isolated from Indian dairy products.\" Int. J. Syst. Evol. Microbiol. (2005) 55:401-404.
INDEX-EXPERT™ #08 • Tyrodexia™ Architecture Palier 4

Pathogens and bioprotection

🔎 SQLite Proof
Bacteriocins (NPClassifier) & health targets Abaissement du pH à 4,4–4,6 indispensable à la conservation et à la tenue des blocs en saumure (7 % NaCl) ; Microbiote fromager caractérisé (2 éch.) ; Microbiote fromager caractérisé (16 éch.) • Bacteria
Isolation substrates & linked cheese matrices Feta [en:feta], Comté [en:comte], Asiago [en:asiago], Valbert [qc:valbert], Fontina [en:fontina], Danablu [da:danablu], Taleggio [en:taleggio], Montasio [it:montasio] • Bacillota (phylum) › Bacilli (class) › Lactobacillales (order) › Lactobacillaceae (family) › Lactobacillus (genus)
Physicochemical barriers (TDM, moisture, NaCl USDA) Feta (EST 57.6 %, MNA 59.47 %, NaCl 2.92 g/100g) ; Comté (EST 45.3 %, MNA 61.32 %, NaCl 1.22 g/100g) ; Asiago (EST 33.2 %, MNA 71.06 %, NaCl 0.94 g/100g) ; Valbert (EST 33.2 %, MNA 71.06 %, NaCl 0.94 g/100g) • Lactobacillus delbrueckii subsp. indicus Dellaglio et al. 2005
Official sources & reference book TaxID:249265 • Le manuel clinique des pathologies laitières et fromagères (https://www.tyrodexia.com/index.html#collection)
Prophylaxis & PubMed references Dellaglio, F., Felis, G.E., Castioni, A., Torriani, S., and Germond, J.-E. \"Lactobacillus delbrueckii subsp. indicus subsp. nov., isolated from Indian dairy products.\" Int. J. Syst. Evol. Microbiol. (2005) 55:401-404.
INDEX-EXPERT™ #10 • Tyrodexia™ Architecture Palier 1

Terroirs and protected designations (PDO/PGI)

🔎 SQLite Proof
Linked cheeses & dairy basins of origin Feta [en:feta], Comté [en:comte], Asiago [en:asiago], Valbert [qc:valbert], Fontina [en:fontina], Danablu [da:danablu], Taleggio [en:taleggio], Montasio [it:montasio] • Royaume-Uni ; France — Franche-Comté ; Italie ; Italie — Lombardie ; Danemark
Official designations (PDO/PGI) & rinds Feta (Appellation d'origine protégée) ; Comté (appellation d'origine contrôlée • Appellation d'origine protégée) ; Asiago (Appellation d'origine protégée) ; Valbert (Appellation d'origine protégée) ; Fontina (Appellation d'origine protégée) • Cheese core (A cheese food product which is surrounded by a cheese rind.) • Bacillota (phylum) › Bacilli (class) › Lactobacillales (order) › Lactobacillaceae (family) › Lactobacillus (genus)
Terroir cheesemakers & official awards Lactobacillus delbrueckii subsp. indicus Dellaglio et al. 2005
Official sources & reference book TaxID:249265 • Le grand dictionnaire du microbiome des fromages (https://www.tyrodexia.com/index.html#ouvrage)
Reference collections, BioSample & BioProject SAMN35305114 • PRJNA975108
Terroir audit & PubMed references Dellaglio, F., Felis, G.E., Castioni, A., Torriani, S., and Germond, J.-E. \"Lactobacillus delbrueckii subsp. indicus subsp. nov., isolated from Indian dairy products.\" Int. J. Syst. Evol. Microbiol. (2005) 55:401-404.
INDEX-EXPERT™ #14 • Tyrodexia™ Milk Science & Health Palier 4

Bioactive peptidome, functional health and clinical vigilance

🔎 SQLite Proof
Cardioprotective vitamins (USDA) & bioactives Folic acid : 0 µg ; Choline, total : 15.4 mg ; Vitamin D (D2 + D3), International Units : 21 IU ; Folate, DFE : 36 µg ; Vitamin A, RAE : 198 µg ; Vitamin D3 (cholecalciferol) : 0.5 µg
Functional amino acids (GABA, Proline USDA) Glutamic acid : 5.18 g ; Proline : 2.1 g ; Leucine : 1.92 g ; Lysine : 1.85 g ; Valine : 1.56 g ; Aspartic acid : 1.44 g • Bacillota (phylum) › Bacilli (class) › Lactobacillales (order) › Lactobacillaceae (family) › Lactobacillus (genus)
Bioactive fatty acids (CLA, Omega-3) & minerals Cholestérol : 75 mg ; Fatty acids, total saturated : 18.7 g ; SFA 16:0 : 9.15 g ; Fatty acids, total monounsaturated : 7.78 g ; Sodium, Na : 1150 mg ; Iron, Fe : 0.31 mg ; Magnesium, Mg : 23 mg ; Phosphorus, P : 387 mg • Feta [en:feta], Comté [en:comte], Asiago [en:asiago], Valbert [qc:valbert], Fontina [en:fontina], Danablu [da:danablu]
Actual lactose extinction & sugars (USDA) Fiber, total dietary : 0 g ; Eau : 42.4 g ; Total lipid (fat) : 28.7 g ; Carbohydrate, by difference : 2.34 g ; Total Sugars : 0.5 g
Reference collections, authority & synonyms Lactobacillus delbrueckii subsp. indicus Dellaglio et al. 2005
PubMed scientific literature Dellaglio, F., Felis, G.E., Castioni, A., Torriani, S., and Germond, J.-E. \"Lactobacillus delbrueckii subsp. indicus subsp. nov., isolated from Indian dairy products.\" Int. J. Syst. Evol. Microbiol. (2005) 55:401-404.
Official sources & reference book TaxID:249265 • Le manuel clinique des pathologies laitières et fromagères (https://www.tyrodexia.com/index.html#collection)

🏛️ Global Culture Collections (DSM / ATCC / CBS), NCBI Synonyms, Strains & FAO DAD-IS Breeds

Palier 4 • Institutionnel & Microbiologiste
🔬 Subordinate strains and subspecies qualified in Tyrodexia™ (1) :
🦠 Lactobacillus delbrueckii subsp. indicus DSM 15996 #1423824

🧬 RefSeq Genomics, 3D Structural Biology (EBI SIFTS), Metagenomics (cFMD/FMBN) & PubMed

Palier 5 • Expert Absolu
EBI SIFTS / RCSB PDB 3D Structures PDB #1J49 (25 crystallographic structures • CIF) — RCSB PDB 3D ↗
NCBI RefSeq Genomic Assembly RefSeq: GCA_001908415.1 • Taille: 2.02186 Mb • GC: 49.3681 % • Statut: Complete Genome • BioSample: SAMN35305114 • BioProject: PRJNA975108
PubMed / DOI Primary Literature Dellaglio, F., Felis, G.E., Castioni, A., Torriani, S., and Germond, J.-E. \"Lactobacillus delbrueckii subsp. indicus subsp. nov., isolated from Indian dairy products.\" Int. J. Syst. Evol. Microbiol. (2005) 55:401-404.