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 #233
🧀

Cured

en:cured-cheeses ↗
International denominations: Cured cheeses | Formatge curat | Queso curado | Sušeni sir
Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Breast milk (Homo sapiens, TaxID #9606)
Parent cheese hierarchy and families (click to browse):
🧀 Cheeses
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Cured — 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 (17 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
★ NCBI PubMed Citations Monograph →
★ NCBI PubMed Citations Monograph →
★ NCBI PubMed Citations Monograph →
★ NCBI PubMed Citations Monograph →
★ NCBI PubMed Citations Monograph →
★ NCBI PubMed Citations Monograph →
★ NCBI PubMed Citations Monograph →
★ NCBI PubMed Citations Monograph →
★ NCBI PubMed Citations Monograph →
★ NCBI PubMed Citations Monograph →
★ NCBI PubMed Citations Monograph →
★ NCBI PubMed Citations Monograph →
🧬 Bacteriophages & dairy virome (2 associated with this matrix)
Host-verified lactic and ripening phages (Skunavirus, Ceduovirus, Moineauvirus, Brussowvirus...)
Browse full directory →
★ Virus-Host DB (Bacillus paralicheniformis ATCC 9945a) Monograph →
★ Virus-Host DB (Lactiplantibacillus pentosus) Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (11)
🧀 Master index of cheese starters and ripening cultures
Book ↗
Bacillus paralicheniformis (#1648923) NCBI ↗ : Brocciu [en:brocciu], Séras PAT [en:seras-pat], Brossa PAT [en:brossa-pat], Bruzzo PAT [en:bruzzo-pat], Casàda PAT [en:casada-pat], Reblec PAT [en:reblec-pat], Silter AOP / Silter PDO [en:silter-aop], Fromage Jāņu / Jāņi cheese [en:fromage-j-u], Montasio AOP / Montasio PDO [en:montasio-aop], Nostrano PAT [en:nostrano-pat]
Bacillus paralicheniformis ATCC 9945a (#766760) NCBI ↗ : Brocciu [en:brocciu], Séras PAT [en:seras-pat], Brossa PAT [en:brossa-pat], Bruzzo PAT [en:bruzzo-pat], Casàda PAT [en:casada-pat], Reblec PAT [en:reblec-pat], Silter AOP / Silter PDO [en:silter-aop], Fromage Jāņu / Jāņi cheese [en:fromage-j-u], Montasio AOP / Montasio PDO [en:montasio-aop], Nostrano PAT [en:nostrano-pat]
Bacillus paralicheniformis G-1 (#1413213) NCBI ↗ : Brocciu [en:brocciu], Séras PAT [en:seras-pat], Brossa PAT [en:brossa-pat], Bruzzo PAT [en:bruzzo-pat], Casàda PAT [en:casada-pat], Reblec PAT [en:reblec-pat], Silter AOP / Silter PDO [en:silter-aop], Fromage Jāņu / Jāņi cheese [en:fromage-j-u], Montasio AOP / Montasio PDO [en:montasio-aop], Nostrano PAT [en:nostrano-pat]
01 Synonyms and historical names (NCBI)
Book ↗
Bacillus paralicheniformis (#1648923) NCBI ↗ : Bacillus paralicheniformis Dunlap et al. 2015
Bacillus paralicheniformis ATCC 9945a (#766760) NCBI ↗ : Bacillus paralicheniformis Dunlap et al. 2015 • Bacillus licheniformis 9945A • Bacillus licheniformis ATCC 9945a • Bacillus licheniformis strain ATCC 9945a • Bacillus licheniformis str. ATCC 9945a
Bacillus paralicheniformis G-1 (#1413213) NCBI ↗ : Bacillus paralicheniformis Dunlap et al. 2015 • Bacillus licheniformis G-1
02 Ecological origins and habitats
Book ↗
Bacillus paralicheniformis (#1648923) NCBI ↗ : Corse — Corse-du-Sud, Haute-Corse ; Italie — Vallée d'Aoste ; Italie — Ligurie ; Italie — Province autonome de Trente, Sardaigne ; Italie • Brocciu [en:brocciu], Séras PAT [en:seras-pat], Brossa PAT [en:brossa-pat], Bruzzo PAT [en:bruzzo-pat], Casàda PAT [en:casada-pat], Reblec PAT [en:reblec-pat], Silter AOP / Silter PDO [en:silter-aop], Fromage Jāņu / Jāņi cheese [en:fromage-j-u]
Bacillus paralicheniformis ATCC 9945a (#766760) NCBI ↗ : Corse — Corse-du-Sud, Haute-Corse ; Italie — Vallée d'Aoste ; Italie — Ligurie ; Italie — Province autonome de Trente, Sardaigne ; Italie • Brocciu [en:brocciu], Séras PAT [en:seras-pat], Brossa PAT [en:brossa-pat], Bruzzo PAT [en:bruzzo-pat], Casàda PAT [en:casada-pat], Reblec PAT [en:reblec-pat], Silter AOP / Silter PDO [en:silter-aop], Fromage Jāņu / Jāņi cheese [en:fromage-j-u]
Bacillus paralicheniformis G-1 (#1413213) NCBI ↗ : Corse — Corse-du-Sud, Haute-Corse ; Italie — Vallée d'Aoste ; Italie — Ligurie ; Italie — Province autonome de Trente, Sardaigne ; Italie • Brocciu [en:brocciu], Séras PAT [en:seras-pat], Brossa PAT [en:brossa-pat], Bruzzo PAT [en:bruzzo-pat], Casàda PAT [en:casada-pat], Reblec PAT [en:reblec-pat], Silter AOP / Silter PDO [en:silter-aop], Fromage Jāņu / Jāņi cheese [en:fromage-j-u]
03 Paste textures and rheology
Book ↗
Bacillus paralicheniformis (#1648923) 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
Bacillus paralicheniformis ATCC 9945a (#766760) 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
Bacillus paralicheniformis G-1 (#1413213) 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 ↗
Bacillus paralicheniformis (#1648923) NCBI ↗ : Fromages slovènes ; Fromages suédois ; en:frozen-cheeses ; Paneer ; Fromages de chèvre • Brocciu [en:brocciu], Séras PAT [en:seras-pat], Brossa PAT [en:brossa-pat], Bruzzo PAT [en:bruzzo-pat], Casàda PAT [en:casada-pat], Reblec PAT [en:reblec-pat]
Bacillus paralicheniformis ATCC 9945a (#766760) NCBI ↗ : en:frozen-cheeses ; Paneer ; Fromages de chèvre ; Estonian cheeses ; en:artisan-products • Brocciu [en:brocciu], Séras PAT [en:seras-pat], Brossa PAT [en:brossa-pat], Bruzzo PAT [en:bruzzo-pat], Casàda PAT [en:casada-pat], Reblec PAT [en:reblec-pat]
Bacillus paralicheniformis G-1 (#1413213) NCBI ↗ : Fromages slovènes ; Fromages suédois ; en:frozen-cheeses ; Paneer ; Fromages de chèvre • Brocciu [en:brocciu], Séras PAT [en:seras-pat], Brossa PAT [en:brossa-pat], Bruzzo PAT [en:bruzzo-pat], Casàda PAT [en:casada-pat], Reblec PAT [en:reblec-pat]
05 Technological markers (pH and gas)
Book ↗
Bacillus paralicheniformis (#1648923) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Bacillus paralicheniformis ATCC 9945a (#766760) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Bacillus paralicheniformis G-1 (#1413213) 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 ↗
Bacillus paralicheniformis (#1648923) NCBI ↗ : Aspergillus oryzae (TaxID:5062), Aspergillus oryzae 100-8 (TaxID:1197718), Aspergillus oryzae RIB326 (TaxID:1146887), Bacillus amyloliquefaciens (TaxID:1390), Bacillus amyloliquefaciens TA208 (TaxID:999891), Bacillus licheniformis (TaxID:1402), Bacillus licheniformis DSM 13 = ATCC 14580 (TaxID:279010), Bacillus paralicheniformis ATCC 9945a (TaxID:766760)
Bacillus paralicheniformis ATCC 9945a (#766760) NCBI ↗ : Bacillus paralicheniformis (TaxID:1648923), Bacillus paralicheniformis G-1 (TaxID:1413213), Bifidobacterium animalis (TaxID:28025), Bifidobacterium animalis subsp. lactis (TaxID:302911), Bifidobacterium animalis subsp. lactis Bi-07 (TaxID:742729), Bifidobacterium animalis subsp. lactis KLDS2.0603 (TaxID:1316911), Companilactobacillus formosensis (TaxID:1617889), Escherichia coli (TaxID:562)
Bacillus paralicheniformis G-1 (#1413213) NCBI ↗ : Aspergillus oryzae (TaxID:5062), Aspergillus oryzae 100-8 (TaxID:1197718), Aspergillus oryzae RIB326 (TaxID:1146887), Bacillus paralicheniformis (TaxID:1648923), Bacillus paralicheniformis ATCC 9945a (TaxID:766760), Bifidobacterium animalis (TaxID:28025), Bifidobacterium animalis subsp. lactis (TaxID:302911), Bifidobacterium animalis subsp. lactis Bi-07 (TaxID:742729)
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Bacillus paralicheniformis (#1648923) NCBI ↗ : Cured cheeses [en:cured-cheeses]
Bacillus paralicheniformis ATCC 9945a (#766760) NCBI ↗ : Cured cheeses [en:cured-cheeses]
Bacillus paralicheniformis G-1 (#1413213) NCBI ↗ : Cured cheeses [en:cured-cheeses]
11 Volatilome and aromatic profiles
Book ↗
Bacillus paralicheniformis (#1648923) 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
Bacillus paralicheniformis ATCC 9945a (#766760) 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
Bacillus paralicheniformis G-1 (#1413213) 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 ↗
Bacillus paralicheniformis (#1648923) 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
Bacillus paralicheniformis ATCC 9945a (#766760) 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
Bacillus paralicheniformis G-1 (#1413213) 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 ↗