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 56955 🔎 NCBI TaxID proof #57037 TaxID 57045 ▶

Evolutionary lineage: cellular organisms/ Bacteria/ Bacillati/ Bacillota/ Bacilli/ Lactobacillales/ Lactobacillaceae/ Lacticaseibacillus/ Lacticaseibacillus zeae

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Lacticaseibacillus zeae

🔎 NCBI proof #57037 Lacticaseibacillus zeae (Dicks et al. 1996) Liu and Gu 2020

NCBI Taxonomy #57037 ↗ 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 (Parmigiano Reggiano, Grana Padano, Blue cheese) • Ecological origins and habitats (Parmigiano Reggiano / Parmigiano-Reggiano, Blue cheese, Grana Padano) • Cheese families and technologies (Fromages italiens; en:mountain-products) • Pathogens and bioprotection (Parmigiano Reggiano (EST 70.0 %, MNA 40.0 %, NaCl 3.0 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): (3)

🧀 Grana Padano 🧀 Parmigiano-Reggiano 🧀 Blue

Microscopic and morphological observation (Wikimedia Commons) Google Images ↗

🔮 Linked 360° Holographic Concepts & Biomarkers (27)

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

Niche écologique et matrice d'isolement360° →

🔮 Technological Family: Mountain cheeses#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:grana-padano#02 🔎

Niche écologique et matrice d'isolement360° →

🔮 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: en:parmigiano-reggiano — 20 échantillons)#02 🔎

Niche écologique et matrice d'isolement360° →

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

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

🔮 Nutritional Biomarker: Proline#14 🔎

Acide aminé libre issu de la protéolyse des caséines360° →

🔮 Lipid Aroma Precursor: SFA 16:0#11 🔎

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

Reference genomic architecture (NCBI RefSeq / GenBank)

🔎 RefSeq genomic proof

Statut assemblage

Complete Genome ↗

Accession refseq

GCA_018363055.1 ↗

Souche sequencee

Nuclear genetic code ↗

Bacterial, Archaeal and Plant Plastid

Mitochondrial code ↗

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

synonym : Lactobacterium zeae 🔎

Specialized scientific literature (Querying...)