Forthcoming Inaugural edition: Upcoming release of Le grand dictionnaire du microbiome des fromages — Imminent campaign for our 5 tutelary master cheesemakers (priority in Québec).
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CHEESE SCIENCE & NCBI 2026
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Official cheese monograph • Primary key Cheese #29
🧀

Manouri

de:manouri ↗
International denominations: Μανούρι | Manouri
Wikidata Q94606 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Breast milk (Homo sapiens, TaxID #9606)
Parent cheese hierarchy and families (click to browse):
🧀 Greek cheeses
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Manouri — USDA SR Legacy #170845)

USDA FoodData Central #170845 ↗
TDM (100% − H2O)
50.0 %
FDM (Lipid / TDM)
44.3 %
NaCl (NaCl)
1.22 g
Water
50.01 g
Energy
299 kcal
Protein
22.17 g
Total lipid (fat)
22.14 g
Ash
3.28 g
Carbohydrate, by difference
2.40 g
Sugars, Total
0.00 g
Lactose
0.00 g
Galactose
0.00 g
Cholesterol
79 mg
Chemosensory science & gastronomy • FlavorGraph / FooDB molecular network

🍷🍯 Gastronomic pairings & shared aroma compounds

Tyrodexia™ Volatilome Reference ↗
Ingredients, beverages, fruits, breads and accompaniments with high aromatic affinity:
✨ Honey ✨ Cinnamon ✨ Salt ✨ Flour ✨ Ham ✨ White pepper ✨ Walnut ✨ Meat
Reference biological ecosystem • Technological family

Living organisms associated with this matrix and its technological family

Dairy mammals, lactic and ripening starters, yeasts, molds, cellar woods, alpine plants and bacteriophages officially linked in SQLite to this technological family.

🐄 Dairy mammals (1 associated with this matrix)
Cow, zebu, buffalo, goat, sheep, yak, camel, mare, donkey, reindeer, moose
Browse full directory →
🦠 Bacteria, lactic & ripening starters (21 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
★ Europe PMC Scientific Literature Monograph →
★ Europe PMC Scientific Literature Monograph →
★ Europe PMC Scientific Literature Monograph →
★ Europe PMC / PubMed (PMID:42883373) Monograph →
★ Europe PMC / PubMed (PMID:42883373) Monograph →
★ Europe PMC / PubMed (PMID:42883373) Monograph →
★ Europe PMC / PubMed (PMID:42794004) Monograph →
★ Europe PMC / PubMed (PMID:42794004) Monograph →
★ Europe PMC / PubMed (PMID:42794004) Monograph →
★ Europe PMC Scientific Literature Monograph →
★ Europe PMC Scientific Literature Monograph →
★ Europe PMC Scientific Literature Monograph →
🍄 Yeasts, molds & fungi (1 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
★ Europe PMC / PubMed (PMID:42416399) Monograph →
🌿 Alpine plants, coagulants & cellar woods (2 associated with this matrix)
Alpine pasture flora, thistles and plant rennets, spruce boards, leaves and seaweeds
Browse full directory →
★ MediaWiki / Wikidata Official Links Monograph →
★ MediaWiki / Wikidata Official Links Monograph →
🧬 Bacteriophages & dairy virome (16 associated with this matrix)
Host-verified lactic and ripening phages (Skunavirus, Ceduovirus, Moineauvirus, Brussowvirus...)
Browse full directory →
★ Virus-Host DB (Bifidobacterium bifidum) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Enterococcus faecium) Monograph →
★ Virus-Host DB (Enterococcus faecium) Monograph →
★ Virus-Host DB (Enterococcus faecium) Monograph →
★ Virus-Host DB (Enterococcus faecium) Monograph →
★ Virus-Host DB (Enterococcus faecium) Monograph →
★ Virus-Host DB (Enterococcus faecium) Monograph →
★ Virus-Host DB (Enterococcus faecium) Monograph →
★ Virus-Host DB (Enterococcus faecium) Monograph →
★ Virus-Host DB (Enterococcus faecium) Monograph →
★ Virus-Host DB (Enterococcus faecium) Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (11)
🧀 Master index of cheese starters and ripening cultures
Book ↗
Bifidobacterium bifidum (#1681) NCBI ↗ : Σαν μιχάλη [el:σαν-μιχάλη], Kefalograviera [en:kefalograviera], Laits / Milks [en:milks], Σφέλα [el:σφέλα], Κασέρι [el:κασέρι], Manouri [de:manouri], Ανεβατό [el:ανεβατό], Μπάτζος [el:μπάτζος], Γαλοτύρι [el:γαλοτύρι], Κοπανιστή [el:κοπανιστή]
Bifidobacterium bifidum JCM 1254 (#398514) NCBI ↗ : Σαν μιχάλη [el:σαν-μιχάλη], Kefalograviera [en:kefalograviera], Σφέλα [el:σφέλα], Κασέρι [el:κασέρι], Manouri [de:manouri], Ανεβατό [el:ανεβατό], Μπάτζος [el:μπάτζος], Γαλοτύρι [el:γαλοτύρι], Κοπανιστή [el:κοπανιστή], Μετσοβόνε [el:μετσοβόνε]
Bifidobacterium bifidum NCIMB 41171 (#398513) NCBI ↗ : Σαν μιχάλη [el:σαν-μιχάλη], Kefalograviera [en:kefalograviera], Σφέλα [el:σφέλα], Κασέρι [el:κασέρι], Manouri [de:manouri], Ανεβατό [el:ανεβατό], Μπάτζος [el:μπάτζος], Γαλοτύρι [el:γαλοτύρι], Κοπανιστή [el:κοπανιστή], Μετσοβόνε [el:μετσοβόνε]
01 Synonyms and historical names (NCBI)
Book ↗
Bifidobacterium bifidum (#1681) NCBI ↗ : "Actinobacterium bifidum" (Tissier 1900) Puntoni 1937 • Actinobacterium bifidum • Actinomyces bifidus • Actinomyces parabifidus • Bacillus bifidus communis • Bacillus bifidus • Bacterium bifidum • Bacteroides bifidus • Bifidibacterium bifidum • Cohnistreptothrix bifidus • Lactobacillus bifidus type II
Bifidobacterium bifidum JCM 1254 (#398514) NCBI ↗ : "Actinobacterium bifidum" (Tissier 1900) Puntoni 1937 • Bifidobacterium bifidum strain JCM 1254 • Bifidobacterium bifidum str. JCM 1254
Bifidobacterium bifidum NCIMB 41171 (#398513) NCBI ↗ : "Actinobacterium bifidum" (Tissier 1900) Puntoni 1937 • Bifidobacterium bifidum strain NCIMB 41171 • Bifidobacterium bifidum str. NCIMB 41171
02 Ecological origins and habitats
Book ↗
Bifidobacterium bifidum (#1681) NCBI ↗ : Grèce • Σαν μιχάλη [el:σαν-μιχάλη], Kefalograviera [en:kefalograviera], Laits / Milks [en:milks], Σφέλα [el:σφέλα], Κασέρι [el:κασέρι], Manouri [de:manouri], Ανεβατό [el:ανεβατό], Μπάτζος [el:μπάτζος]
Bifidobacterium bifidum JCM 1254 (#398514) NCBI ↗ : Grèce • Σαν μιχάλη [el:σαν-μιχάλη], Kefalograviera [en:kefalograviera], Σφέλα [el:σφέλα], Κασέρι [el:κασέρι], Manouri [de:manouri], Ανεβατό [el:ανεβατό], Μπάτζος [el:μπάτζος], Γαλοτύρι [el:γαλοτύρι]
Bifidobacterium bifidum NCIMB 41171 (#398513) NCBI ↗ : Grèce • Σαν μιχάλη [el:σαν-μιχάλη], Kefalograviera [en:kefalograviera], Σφέλα [el:σφέλα], Κασέρι [el:κασέρι], Manouri [de:manouri], Ανεβατό [el:ανεβατό], Μπάτζος [el:μπάτζος], Γαλοτύρι [el:γαλοτύρι]
03 Paste textures and rheology
Book ↗
Bifidobacterium bifidum (#1681) NCBI ↗ : Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g ; Leucine : 1.826 g ; Lysine : 0.965 g ; Methionine : 0.515 g
Bifidobacterium bifidum JCM 1254 (#398514) NCBI ↗ : Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g ; Leucine : 1.826 g ; Lysine : 0.965 g ; Methionine : 0.515 g
Bifidobacterium bifidum NCIMB 41171 (#398513) NCBI ↗ : Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g ; Leucine : 1.826 g ; Lysine : 0.965 g ; Methionine : 0.515 g
04 Cheese families and technologies
Book ↗
Bifidobacterium bifidum (#1681) NCBI ↗ : Fromages de Grèce ; Laits (fluide et poudre) ; Fromages de Croatie • Σαν μιχάλη [el:σαν-μιχάλη], Kefalograviera [en:kefalograviera], Laits / Milks [en:milks], Σφέλα [el:σφέλα], Κασέρι [el:κασέρι], Manouri [de:manouri]
Bifidobacterium bifidum JCM 1254 (#398514) NCBI ↗ : Fromages de Grèce ; Fromages de Croatie • Σαν μιχάλη [el:σαν-μιχάλη], Kefalograviera [en:kefalograviera], Σφέλα [el:σφέλα], Κασέρι [el:κασέρι], Manouri [de:manouri], Ανεβατό [el:ανεβατό]
Bifidobacterium bifidum NCIMB 41171 (#398513) NCBI ↗ : Fromages de Grèce ; Fromages de Croatie • Σαν μιχάλη [el:σαν-μιχάλη], Kefalograviera [en:kefalograviera], Σφέλα [el:σφέλα], Κασέρι [el:κασέρι], Manouri [de:manouri], Ανεβατό [el:ανεβατό]
05 Technological markers (pH and gas)
Book ↗
Bifidobacterium bifidum (#1681) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Bifidobacterium bifidum JCM 1254 (#398514) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Bifidobacterium bifidum NCIMB 41171 (#398513) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
08 Pathogens and bioprotection
Book ↗
09 Surface interactomes and syntrophy
Book ↗
Bifidobacterium bifidum (#1681) NCBI ↗ : Acinetobacter rudis (TaxID:632955), Aerococcaceae bacterium WS 4962 (TaxID:2729352), Aerococcaceae bacterium WS 5396 (TaxID:2729355), Aerococcaceae bacterium WS 5397 (TaxID:2729356), Aerococcaceae bacterium WS 5398 (TaxID:2729357), Allium schoenoprasum (TaxID:74900), Allium ursinum (TaxID:4684), Aspergillus niger (TaxID:5061)
Bifidobacterium bifidum JCM 1254 (#398514) NCBI ↗ : Bifidobacterium animalis (TaxID:28025), Bifidobacterium animalis subsp. lactis Bi-07 (TaxID:742729), Bifidobacterium animalis subsp. lactis KLDS2.0603 (TaxID:1316911), Bifidobacterium bifidum (TaxID:1681), Bifidobacterium bifidum NCIMB 41171 (TaxID:398513), Bifidobacterium longum (TaxID:216816), Bifidobacterium longum subsp. infantis (TaxID:1682), Bifidobacterium longum subsp. longum (TaxID:1679)
Bifidobacterium bifidum NCIMB 41171 (#398513) NCBI ↗ : Bifidobacterium animalis (TaxID:28025), Bifidobacterium animalis subsp. lactis Bi-07 (TaxID:742729), Bifidobacterium animalis subsp. lactis KLDS2.0603 (TaxID:1316911), Bifidobacterium bifidum (TaxID:1681), Bifidobacterium bifidum JCM 1254 (TaxID:398514), Bifidobacterium longum (TaxID:216816), Bifidobacterium longum subsp. infantis (TaxID:1682), Bifidobacterium longum subsp. longum (TaxID:1679)
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Bifidobacterium bifidum (#1681) NCBI ↗ : Manouri [de:manouri]
11 Volatilome and aromatic profiles
Book ↗
Bifidobacterium bifidum (#1681) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g
Bifidobacterium bifidum JCM 1254 (#398514) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g
Bifidobacterium bifidum NCIMB 41171 (#398513) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g
14 Bioactive peptidome, functional health and clinical vigilance
Book ↗
Bifidobacterium bifidum (#1681) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Calcium (Ca) / Phosphore (P) (Ca/P) : 1.43 ; Calcium (Ca) : 505.0 mg ; Fer (Fe) : 0.4 mg ; Magnésium (Mg) : 20.0 mg
Bifidobacterium bifidum JCM 1254 (#398514) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Calcium (Ca) / Phosphore (P) (Ca/P) : 1.43 ; Calcium (Ca) : 505.0 mg ; Fer (Fe) : 0.4 mg ; Magnésium (Mg) : 20.0 mg
Bifidobacterium bifidum NCIMB 41171 (#398513) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Calcium (Ca) / Phosphore (P) (Ca/P) : 1.43 ; Calcium (Ca) : 505.0 mg ; Fer (Fe) : 0.4 mg ; Magnésium (Mg) : 20.0 mg
Specialized scientific literature (Querying...)
Éditions Tyrodexia Technologies inc. • Serge Dubuc

The Tyrodexia™ collection

An encyclopedic collection of five complementary volumes covering all cheese sciences: microbiology, thermodynamic engineering, aroma chemistry, cheese pathology and texture physics.

Cheese microbiome Forthcoming release
Le grand dictionnaire du microbiome des fromages

Le grand dictionnaire du microbiome des fromages

[The Grand Dictionary of the Cheese Microbiome] — Major reference in the art of ripening and cheese science

Technological and biochemical mapping of the cheese microbiome at your fingertips. Unique reverse search to identify the exact microbial signature required for a targeted sensory profile.

  • • 116 reference monographic sheets
  • • Official NCBI 2026 taxonomy
  • • 12 multidirectional Index-Experts™
ISBN 978-2-9824979-0-0 Reserve ↗
Engineering and thermodynamics Open for subscription
Atlas de l'ingénierie fromagère et de la thermodynamique d'affinage

Atlas de l'ingénierie fromagère et de la thermodynamique d'affinage

[Atlas of Cheese Engineering and Ripening Thermodynamics] — Complete technical guide for ripening environments

Approaches the cellar as a dynamic macroscopic bioreactor. Mathematical modeling of airflow, thermal balances, hygrometry, osmotic transfers and spruce wood shelf regulation.

  • • Physical, climatic and airflow modeling
  • • 2026 heat and mass transfer parameters
  • • Connected to the Tyrodexia™ knowledge graph
ISBN (ISBN forthcoming) Reserve ↗
Volatilome and chemosensory science In production
Le référentiel du volatilome fromager et de la chémo-sensorialité

Le référentiel du volatilome fromager et de la chémo-sensorialité

[The Cheese Volatilome and Chemosensory Reference] — Translating biology into molecular chemistry

Builds the definitive bridge between microbial metabolism and human sensory perception. Exhaustive mapping of aroma compounds (esters, ketones, lactones, sulfur compounds) and molecular pairings.

  • • Volatile organic compounds and metabolic pathways
  • • Olfactory perception thresholds and 2026 GC-MS/O signatures
  • • Connected to the Tyrodexia™ knowledge graph
ISBN (ISBN forthcoming) Reserve ↗
Pathologies and biocontrol In production
Le manuel clinique des pathologies laitières et fromagères

Le manuel clinique des pathologies laitières et fromagères

[The Clinical Manual of Dairy and Cheese Pathologies] — Interventional medicine for the cheese wheel

Clinical workshop guide for diagnosis, prophylaxis and treatment of dysbiosis. Complete arsenal based on natural biocontrol, competitive exclusion, phage virome and bacteriocins.

  • • Clinical and therapeutic cellar protocols
  • • Differential diagnostics and 2026 natural biocontrol
  • • Connected to the Tyrodexia™ knowledge graph
ISBN (ISBN forthcoming) Reserve ↗
Rheology and coagulated matrices In production
Guide clinique de la rhéologie fromagère et des matrices coagulées

Guide clinique de la rhéologie fromagère et des matrices coagulées

[Clinical Guide to Cheese Rheology and Coagulated Matrices] — The physics of dairy pastes

The science linking the cheesemaker's vat gesture to the final mouthfeel. Analysis of syneresis, micellar demineralization, stretching, eye formation and tyrosine crystallogenesis.

  • • Mechanical behavior and coagulation kinetics
  • • Micellar mineralization, tribology and 2026 crystallogenesis
  • • Connected to the Tyrodexia™ knowledge graph
ISBN (ISBN forthcoming) Reserve ↗