Palier 1 • Identité NCBI
🦠 NCBI TAXID #1748 • SPECIES • Bacteria
🔎 NCBI Certificate #1748
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Acidipropionibacterium acidipropionici Acidipropionibacterium acidipropionici (Orla-Jensen 1909) Scholz and Kilian 2016 emend. Nouioui et al. 2018
⚡ 10 active Index-Experts™ pole(s) (O(1) routing) • 🧀 3 linked cheese matrix/matrices • 🧊 3 3D structure(s) RCSB PDB / EBI SIFTS
🌳 Phylogenetic Lineage & Associated Cheese Matrices
Palier 2 • Fromager & Sommelier
Actinomycetota (phylum)
› Actinomycetes (class)
› Propionibacteriales (order)
› Propionibacteriaceae (family)
› Acidipropionibacterium (genus)
🧀 Linked cheeses, dairy matrices and designations (3) :
INDEX-EXPERT™ #00 • Tyrodexia™ Cheese Core
Palier 1
Master index of cheese starters and ripening cultures
🔎 SQLite Proof
| Associated dairy & cheese matrices | Emmentals [en:emmentaler], Provolone del monaco [it:provolone-del-monaco], Queso Cotija [en:cotija-cheese] |
|---|---|
| Paste typology & technological evidence | Co-flore propionique secondaire modulant la finesse aromatique sucrée-fruitée lors de la garde froide ; Microbiote fromager caractérisé (2 éch.) • Bacteria • Actinomycetota (phylum) › Actinomycetes (class) › Propionibacteriales (order) › Propionibacteriaceae (family) › Acidipropionibacterium (genus) |
| Secondary metabolites & reference collections | GCA_001441165.1 |
| Official sources & reference book | TaxID:1748 • 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: 3.65138 Mb • GC: 68.8 % • Acidipropionibacterium acidipropionici (Orla-Jensen 1909) Scholz and Kilian 2016 emend. Nouioui et al. 2018 |
| Predatory bacteriophages & PubMed literature | PMID:27521048 🔎 • DOI:10.1099/ijsem.0.001367 🔎 |
INDEX-EXPERT™ #01 • Tyrodexia™ Architecture
Palier 5
Synonyms and historical names (NCBI)
🔎 SQLite Proof
| Nomenclature concordance (NCBI) | Acidipropionibacterium acidipropionici ⟷ Bacillus acidi propionici • Propionibacterium acidi-propionici • Propionibacterium acidipropionici • Propionibacterium arabinosum • Propionibacterium pentosaceum • Propionicibacterium acidipropionici |
|---|---|
| Historical synonyms & basionyms | Bacteria |
| Taxonomic authority & reference strains | Acidipropionibacterium acidipropionici (Orla-Jensen 1909) Scholz and Kilian 2016 emend. Nouioui et al. 2018 |
| Official sources & reference book | TaxID:1748 • Le grand dictionnaire du microbiome des fromages (https://www.tyrodexia.com/index.html#ouvrage) |
| Lineage & phylogenomic justification | Actinomycetota (phylum) › Actinomycetes (class) › Propionibacteriales (order) › Propionibacteriaceae (family) › Acidipropionibacterium (genus) |
| PubMed taxonomic references | PMID:27521048 🔎 • DOI:10.1099/ijsem.0.001367 🔎 |
INDEX-EXPERT™ #02 • Tyrodexia™ Architecture
Palier 2
Ecological origins and habitats
🔎 SQLite Proof
| Cheese biotope, terroirs & isolation substrates | Provolone del monaco [it:provolone-del-monaco], Emmentals / Emmentaler [en:emmentaler], Queso Cotija / Cotija cheese [en:cotija-cheese] • Italie ; Mexique |
|---|---|
| Deposited strains & reference collections | Microbiote fromager caractérisé (2 éch.) ; Co-flore propionique secondaire modulant la finesse aromatique sucrée-fruitée lors de la garde froide |
| Colonized matrix TDM % & FDM % | Provolone del monaco (EST 59.0 %, G/S 45.08 %) ; Emmentals (EST 98.53 %, G/S 40.5 %) ; Queso Cotija (EST 62.0 %, G/S 48.39 %) • Bacteria |
| Official sources & reference book | TaxID:1748 • Le grand dictionnaire du microbiome des fromages (https://www.tyrodexia.com/index.html#ouvrage) |
| Ecology & PubMed references | PMID:27521048 🔎 • DOI:10.1099/ijsem.0.001367 🔎 |
INDEX-EXPERT™ #03 • Tyrodexia™ Architecture
Palier 2
Paste textures and rheology
🔎 SQLite Proof
| Paste/rind typology & linked matrices | Provolone del monaco [it:provolone-del-monaco], Emmentals / Emmentaler [en:emmentaler], Queso Cotija / Cotija cheese [en:cotija-cheese] • Microbiote fromager caractérisé (2 éch.) ; Co-flore propionique secondaire modulant la finesse aromatique sucrée-fruitée lors de la garde froide |
|---|---|
| Proteolytic profile, amino acids (USDA) & metabolites | Glutamic acid : 6.24 g ; Proline : 2.77 g ; Lysine : 2.65 g ; Leucine : 2.3 g • Actinomycetota (phylum) › Actinomycetes (class) › Propionibacteriales (order) › Propionibacteriaceae (family) › Acidipropionibacterium (genus) |
| Dry matter (TDM %), FDM %, Ca/P ratio & mineralization | Provolone del monaco (EST 59.0 %, G/S 45.08 %) ; Emmentals (EST 98.53 %, G/S 40.5 %) ; Queso Cotija (EST 62.0 %, G/S 48.39 %) • Sodium, Na : 727 mg ; Copper, Cu : 0.026 mg ; Manganese, Mn : 0.01 mg ; Iron, Fe : 0.52 mg |
| Official sources & reference book | TaxID:1748 • Guide clinique de la rhéologie fromagère et des matrices coagulées (https://www.tyrodexia.com/index.html#collection) |
| PubMed rheological references | PMID:27521048 🔎 • DOI:10.1099/ijsem.0.001367 🔎 |
INDEX-EXPERT™ #04 • Tyrodexia™ Architecture
Palier 1
Cheese families and technologies
🔎 SQLite Proof
| Technological family & associated appellations | Provolone ; Desserts lactés ; Entremets - mousses et crème desserts ; Fromages de vache ; Fromages mexicains • Provolone del monaco [it:provolone-del-monaco], Emmentals / Emmentaler [en:emmentaler], Queso Cotija / Cotija cheese [en:cotija-cheese] |
|---|---|
| Paste/rind diagram & technological function | Microbiote fromager caractérisé (2 éch.) ; Co-flore propionique secondaire modulant la finesse aromatique sucrée-fruitée lors de la garde froide • Actinomycetota (phylum) › Actinomycetes (class) › Propionibacteriales (order) › Propionibacteriaceae (family) › Acidipropionibacterium (genus) |
| Official sources & reference book | TaxID:1748 • Le grand dictionnaire du microbiome des fromages (https://www.tyrodexia.com/index.html#ouvrage) |
| Total dry matter (TDM %) & Fat in dry matter (FDM %) | Provolone del monaco (EST 59.0 %, G/S 45.08 %) ; Emmentals (EST 98.53 %, G/S 40.5 %) ; Queso Cotija (EST 62.0 %, G/S 48.39 %) • Bacteria |
| Flagship cheeses (PDO / Caseus) & PubMed studies | Provolone del monaco (Appellation d'origine protégée) • PMID:27521048 🔎 • DOI:10.1099/ijsem.0.001367 🔎 |
INDEX-EXPERT™ #05 • Tyrodexia™ Architecture
Palier 3
Technological markers (pH and gas)
🔎 SQLite Proof
| Carbohydrate substrates, residual lactose (USDA) & metabolites | Énergie : 351 kcal ; Fiber, total dietary : 0 g ; Protein : 25.6 g ; Ash : 4.71 g • Provolone del monaco [it:provolone-del-monaco], Emmentals / Emmentaler [en:emmentaler], Queso Cotija / Cotija cheese [en:cotija-cheese] |
|---|---|
| Metabolic role & characterized compounds | Microbiote fromager caractérisé (2 éch.) ; Co-flore propionique secondaire modulant la finesse aromatique sucrée-fruitée lors de la garde froide • Actinomycetota (phylum) › Actinomycetes (class) › Propionibacteriales (order) › Propionibacteriaceae (family) › Acidipropionibacterium (genus) |
| Draining, moisture, salting (USDA) & linked matrices | Provolone del monaco (EST 59.0 %, NaCl 1.85 g/100g) ; Emmentals (EST 98.53 %, NaCl 0.31 g/100g) ; Queso Cotija (EST 62.0 %, NaCl 3.56 g/100g) • Provolone del monaco [it:provolone-del-monaco], Emmentals / Emmentaler [en:emmentaler], Queso Cotija / Cotija cheese [en:cotija-cheese] |
| Official sources & reference book | TaxID:1748 • Atlas de l'ingénierie fromagère et de la thermodynamique d'affinage (https://www.tyrodexia.com/index.html#collection) |
| Vat phage monitoring & PubMed references | PMID:27521048 🔎 • DOI:10.1099/ijsem.0.001367 🔎 |
INDEX-EXPERT™ #08 • Tyrodexia™ Architecture
Palier 4
Pathogens and bioprotection
🔎 SQLite Proof
| Bacteriocins (NPClassifier) & health targets | Microbiote fromager caractérisé (2 éch.) ; Co-flore propionique secondaire modulant la finesse aromatique sucrée-fruitée lors de la garde froide • Bacteria |
|---|---|
| Isolation substrates & linked cheese matrices | Provolone del monaco [it:provolone-del-monaco], Emmentals / Emmentaler [en:emmentaler], Queso Cotija / Cotija cheese [en:cotija-cheese] • Actinomycetota (phylum) › Actinomycetes (class) › Propionibacteriales (order) › Propionibacteriaceae (family) › Acidipropionibacterium (genus) |
| Physicochemical barriers (TDM, moisture, NaCl USDA) | Provolone del monaco (EST 59.0 %, MNA 55.86 %, NaCl 1.85 g/100g) ; Emmentals (EST 98.53 %, MNA 2.45 %, NaCl 0.31 g/100g) ; Queso Cotija (EST 62.0 %, MNA 54.29 %, NaCl 3.56 g/100g) • Acidipropionibacterium acidipropionici (Orla-Jensen 1909) Scholz and Kilian 2016 emend. Nouioui et al. 2018 • Bacillus acidi propionici • Propionibacterium acidi-propionici • Propionibacterium acidipropionici • Propionibacterium arabinosum • Propionibacterium pentosaceum • Propionicibacterium acidipropionici |
| Official sources & reference book | TaxID:1748 • Le manuel clinique des pathologies laitières et fromagères (https://www.tyrodexia.com/index.html#collection) |
| Prophylaxis & PubMed references | PMID:27521048 🔎 • DOI:10.1099/ijsem.0.001367 🔎 |
INDEX-EXPERT™ #10 • Tyrodexia™ Architecture
Palier 1
Terroirs and protected designations (PDO/PGI)
🔎 SQLite Proof
| Linked cheeses & dairy basins of origin | Provolone del monaco [it:provolone-del-monaco], Emmentals / Emmentaler [en:emmentaler], Queso Cotija / Cotija cheese [en:cotija-cheese] • Italie ; Mexique |
|---|---|
| Official designations (PDO/PGI) & rinds | Provolone del monaco (Appellation d'origine protégée) • Actinomycetota (phylum) › Actinomycetes (class) › Propionibacteriales (order) › Propionibacteriaceae (family) › Acidipropionibacterium (genus) |
| Terroir cheesemakers & official awards | Acidipropionibacterium acidipropionici (Orla-Jensen 1909) Scholz and Kilian 2016 emend. Nouioui et al. 2018 |
| Official sources & reference book | TaxID:1748 • Le grand dictionnaire du microbiome des fromages (https://www.tyrodexia.com/index.html#ouvrage) |
| Reference collections, BioSample & BioProject | SAMN23027337 • PRJNA764004 |
| Terroir audit & PubMed references | PMID:27521048 🔎 • DOI:10.1099/ijsem.0.001367 🔎 |
INDEX-EXPERT™ #11 • Tyrodexia™ Architecture
Palier 5
Volatilome and aromatic profiles
🔎 SQLite Proof
| Bridge aroma compounds (FlavorGraph) & volatiles | trimethylamine ; salicylic acid ; propionic acid ; phenylacetaldehyde ; phenol ; oleic acid ; octanoic acid ; methanethiol • Provolone del monaco [it:provolone-del-monaco], Emmentals / Emmentaler [en:emmentaler], Queso Cotija / Cotija cheese [en:cotija-cheese] |
|---|---|
| Lipid & amino acid aroma precursors (USDA) | Cholestérol : 69 mg ; Fatty acids, total saturated : 17.1 g ; SFA 16:0 : 8.16 g ; Fatty acids, total monounsaturated : 7.39 g ; Glutamic acid : 6.24 g ; Proline : 2.77 g ; Lysine : 2.65 g • Microbiote fromager caractérisé (2 éch.) ; Co-flore propionique secondaire modulant la finesse aromatique sucrée-fruitée lors de la garde froide • Actinomycetota (phylum) › Actinomycetes (class) › Propionibacteriales (order) › Propionibacteriaceae (family) › Acidipropionibacterium (genus) |
| Gastronomic pairings & sensory affinities | Genoa Salami ; Mortadella ; Capicola ; Salami ; Giardiniera ; Hoagie Roll ; Sopressata ; Pepperoni |
| Official sources & reference book | TaxID:1748 • Le référentiel du volatilome fromager et de la chémo-sensorialité (https://www.tyrodexia.com/index.html#collection) |
| Aroma kinetics & PubMed studies | PMID:27521048 🔎 • DOI:10.1099/ijsem.0.001367 🔎 |
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 ; Vitamin D (D2 + D3), International Units : 20 IU ; Folate, DFE : 10 µg ; Choline, total : 15.4 mg ; Folate, food : 10 µg ; Vitamin A, IU : 880 IU |
|---|---|
| Functional amino acids (GABA, Proline USDA) | Glutamic acid : 6.24 g ; Proline : 2.77 g ; Lysine : 2.65 g ; Leucine : 2.3 g ; Aspartic acid : 1.74 g ; Valine : 1.64 g • Actinomycetota (phylum) › Actinomycetes (class) › Propionibacteriales (order) › Propionibacteriaceae (family) › Acidipropionibacterium (genus) |
| Bioactive fatty acids (CLA, Omega-3) & minerals | Cholestérol : 69 mg ; Fatty acids, total saturated : 17.1 g ; SFA 16:0 : 8.16 g ; Fatty acids, total monounsaturated : 7.39 g ; Sodium, Na : 727 mg ; Copper, Cu : 0.026 mg ; Manganese, Mn : 0.01 mg ; Iron, Fe : 0.52 mg • Provolone del monaco [it:provolone-del-monaco], Emmentals / Emmentaler [en:emmentaler], Queso Cotija / Cotija cheese [en:cotija-cheese] |
| Actual lactose extinction & sugars (USDA) | Ash : 4.71 g ; Total lipid (fat) : 26.6 g ; Carbohydrate, by difference : 2.14 g ; Eau : 41 g ; Total Sugars : 0.56 g |
| Reference collections, authority & synonyms | Acidipropionibacterium acidipropionici (Orla-Jensen 1909) Scholz and Kilian 2016 emend. Nouioui et al. 2018 • Bacillus acidi propionici • Propionibacterium acidi-propionici • Propionibacterium acidipropionici • Propionibacterium arabinosum • Propionibacterium pentosaceum • Propionicibacterium acidipropionici |
| PubMed scientific literature | PMID:27521048 🔎 • DOI:10.1099/ijsem.0.001367 🔎 |
| Official sources & reference book | TaxID:1748 • Le manuel clinique des pathologies laitières et fromagères (https://www.tyrodexia.com/index.html#collection) |
⚠️ Cellar Clinical Vigilance & Generic Defects Monitoring (1)
Differential diagnosis of potential defects, biochemical mechanisms and cellar prophylaxis (Tier 3 — Practitioner):
⚠️ Unwanted propionic late blowing, split defect and pungent acetic
DEFAUT_PATE_GAZ_FENTES🔎 Proof
Ouvertures rondes irrégulières ou fentes tardives (lainure) dans les fromages à pâte fermée, accompagnées d'une saveur acide-piquante excessive
🏛️ Global Culture Collections (DSM / ATCC / CBS), NCBI Synonyms, Strains & FAO DAD-IS Breeds
Palier 4 • Institutionnel & Microbiologiste| NCBI Synonyms & Basionyms | Bacillus acidi propionici • Propionibacterium acidi-propionici • Propionibacterium acidipropionici • Propionibacterium arabinosum • Propionibacterium pentosaceum • Propionicibacterium acidipropionici |
|---|
🔬 Subordinate strains and subspecies qualified in Tyrodexia™ (2) :
🧬 RefSeq Genomics, 3D Structural Biology (EBI SIFTS), Metagenomics (cFMD/FMBN) & PubMed
Palier 5 • Expert Absolu| EBI SIFTS / RCSB PDB 3D Structures | PDB #8DN9 (3 crystallographic structures • CIF) — RCSB PDB 3D ↗ |
|---|---|
| NCBI RefSeq Genomic Assembly | RefSeq: GCA_001441165.1 • Taille: 3.65138 Mb • GC: 68.8 % • Statut: Complete Genome • BioSample: SAMN23027337 • BioProject: PRJNA764004 |
| PubMed / DOI Primary Literature | PMID:27521048 🔎 • DOI:10.1099/ijsem.0.001367 🔎 |
📊 Quantitative Metagenomic Detections (SegataLab/cFMD Cell 2024 & FoodMicrobionet) :