Forthcoming Inaugural edition: Upcoming release of Le grand dictionnaire du microbiome des fromages — Imminent campaign for our 5 tutelary master cheesemakers (priority in Québec).

🎛️ 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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◀ TaxID 481311 🔎 NCBI TaxID proof #481720 TaxID 481723 ▶

Evolutionary lineage: cellular organisms/ Bacteria/ Bacillati/ Bacillota/ Bacilli/ Lactobacillales/ Lactobacillaceae/ Lentilactobacillus/ Lentilactobacillus otakiensis

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Lentilactobacillus otakiensis

🔎 NCBI proof #481720 Lentilactobacillus otakiensis (Watanabe et al. 2009) Zheng et al. 2020

NCBI Taxonomy #481720 ↗ NCBI Datasets ↗ Europe PMC ↗ GBIF ↗

✔ Certified in 4 Index-Experts™ Bacteria & dairy / cheese microbiota (Bacteria) • species

Tyrodexia™ multidimensional synthesis (autonomous SQLite): Master index of cheese starters and ripening cultures (Montasio, Monte veronese, Fontina, Caciotta, Blue cheese, Pecorino, Caciocavallo, Gamoneu) • Ecological origins and habitats (Asiago, Fontina, Gamoneu, Taleggio, Idiazabal, Montasio, Caciotta, Pecorino) • Cheese families and technologies (Fromages italiens; Fromages de vache; Fromages espagnols; Fromages de brebis; Laits homogénéisés) • Pathogens and bioprotection (Fontina (EST 62.1 %, MNA 55.01 %, NaCl 2.03 g/100g); Pecorino (EST 63.2 %, MNA 55.17 %, NaCl 1.66 g/100g); Neufchâtel (EST 36.9 %, MNA 81.74 %, NaCl 0.85 g/100g); Blue cheese (EST 57.6 %, MNA 59.47 %, NaCl 2.92 g/100g))

🧀 Officially associated cheeses and dairy matrices (click to open sheet): (12)

🧀 Asiago 🧀 Fontina 🧀 Taleggio 🧀 Gamoneu 🧀 Montasio 🧀 Idiazabal 🧀 Monte veronese 🧀 Pecorino 🧀 Neufchâtel cheese from cow's milk 🧀 Blue 🧀 Caciocavallo 🧀 Caciotta

Microscopic and morphological observation (Wikimedia Commons) Google Images ↗

🔮 Linked 360° Holographic Concepts & Biomarkers (36)

🔮 Ecological Habitat & Substrate: en:cheeses#02 🔎

Niche écologique et matrice d'isolement360° →

🔮 Technological Family: Pecorino#04 🔎

Catégorie technologique fromagère360° →

🔮 Appellation d'origine protégée#10 🔎

Appellation officielle / Distinction fromagère360° →

🔮 Lipid Aroma Precursor: Fatty acids, total saturated#11 🔎

Acide gras et précurseur de méthylcétones, lactones et esters360° →

🔮 Nutritional Biomarker: Glutamic acid#14 🔎

Acide aminé libre issu de la protéolyse des caséines360° →

🔮 Ecological Habitat & Substrate: en:pecorino#02 🔎

Niche écologique et matrice d'isolement360° →

🔮 Technological Family: Crèmes fleurettes#04 🔎

Catégorie technologique fromagère360° →

🔮 Lipid Aroma Precursor: Fatty acids, total monounsaturated#11 🔎

Acide gras et précurseur de méthylcétones, lactones et esters360° →

🔮 Nutritional Biomarker: Leucine#14 🔎

Acide aminé libre issu de la protéolyse des caséines360° →

🔮 Ecological Habitat & Substrate: Cheese metagenome (en:caciocavallo#02 🔎

Niche écologique et matrice d'isolement360° →

🔮 Technological Family: Crèmes entières#04 🔎

Catégorie technologique fromagère360° →

🔮 Lipid Aroma Precursor: MUFA 18:1#11 🔎

Acide gras et précurseur de méthylcétones, lactones et esters360° →

Reference genomic architecture (NCBI RefSeq / GenBank)

🔎 RefSeq genomic proof

Statut assemblage

Accession refseq

GCA_001434145.1 ↗

Souche sequencee

Nuclear genetic code ↗

Bacterial, Archaeal and Plant Plastid

Mitochondrial code ↗

Historical synonyms and culture collection deposits (names.dmp) (1 / 1)

synonym : Lactobacillus otakiensis 🔎

Specialized scientific literature (Querying...)