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 #489
🧀

Morbier

en:morbier ↗
International denominations: Morbiers | Formaggio Morbier | Morbier Käse | Morbier
Wikidata Q177727 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Breast milk (Homo sapiens, TaxID #9606)
Parent cheese hierarchy and families (click to browse):
🧀 Cow cheeses 🧀 French cheeses 🧀 Uncooked pressed cheeses
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Morbier — 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 (23 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
★ Europe PMC / PubMed (PMID:42447082) Monograph →
★ Europe PMC / PubMed (PMID:42447082) Monograph →
★ Europe PMC / PubMed (PMID:42447082) Monograph →
★ Europe PMC / PubMed (PMID:42450453) Monograph →
★ Europe PMC / PubMed (PMID:42450453) Monograph →
★ Europe PMC / PubMed (PMID:42450453) Monograph →
★ Europe PMC / PubMed (PMID:42502806) Monograph →
★ Europe PMC / PubMed (PMID:42502806) Monograph →
★ Europe PMC / PubMed (PMID:42502806) Monograph →
★ Europe PMC / PubMed (PMID:42447082) Monograph →
★ Europe PMC / PubMed (PMID:42447082) Monograph →
★ Europe PMC / PubMed (PMID:42447082) Monograph →
🍄 Yeasts, molds & fungi (6 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
🧬 Bacteriophages & dairy virome (9 associated with this matrix)
Host-verified lactic and ripening phages (Skunavirus, Ceduovirus, Moineauvirus, Brussowvirus...)
Browse full directory →
⚡ Index-Experts™ mobilized in this matrix ecosystem (11)
🧀 Master index of cheese starters and ripening cultures
Book ↗
Clostridium tyrobutyricum (#1519) NCBI ↗ : Comté [en:comte], Fontina [en:fontina], Taleggio [en:taleggio], Allgäuer bergkäse [de:allgäuer-bergkäse], Allgäuer emmentaler [de:allgäuer-emmentaler], Nostrano valtrompia [it:nostrano-valtrompia], Allgäuer sennalpkäse [de:allgäuer-sennalpkäse], Altenburger ziegenkäse [de:altenburger-ziegenkäse], Dil [tr:dil], Orgu [tr:orgu]
Clostridium tyrobutyricum DIVETGP (#1408889) NCBI ↗ : Comté [en:comte], Fontina [en:fontina], Taleggio [en:taleggio], Allgäuer bergkäse [de:allgäuer-bergkäse], Allgäuer emmentaler [de:allgäuer-emmentaler], Nostrano valtrompia [it:nostrano-valtrompia], Allgäuer sennalpkäse [de:allgäuer-sennalpkäse], Altenburger ziegenkäse [de:altenburger-ziegenkäse], Dil [tr:dil], Orgu [tr:orgu]
Clostridium tyrobutyricum DSM 2637 = ATCC 25755 = JCM 11008 (#1121342) NCBI ↗ : Comté [en:comte], Fontina [en:fontina], Taleggio [en:taleggio], Allgäuer bergkäse [de:allgäuer-bergkäse], Allgäuer emmentaler [de:allgäuer-emmentaler], Nostrano valtrompia [it:nostrano-valtrompia], Allgäuer sennalpkäse [de:allgäuer-sennalpkäse], Altenburger ziegenkäse [de:altenburger-ziegenkäse], Dil [tr:dil], Orgu [tr:orgu]
01 Synonyms and historical names (NCBI)
Book ↗
Clostridium tyrobutyricum (#1519) NCBI ↗ : Clostridium tyrobutyricum van Beynum and Pette 1935 (Approved Lists 1980)
Clostridium tyrobutyricum DIVETGP (#1408889) NCBI ↗ : Clostridium tyrobutyricum van Beynum and Pette 1935 (Approved Lists 1980)
Clostridium tyrobutyricum DSM 2637 = ATCC 25755 = JCM 11008 (#1121342) NCBI ↗ : Clostridium tyrobutyricum van Beynum and Pette 1935 (Approved Lists 1980) • Clostridium tyrobutyricum ATCC 25755 = DSM 2637 • Clostridium tyrobutyricum ATCC 25755 • Clostridium tyrobutyricum DSM 2637 = ATCC 25755 • Clostridium tyrobutyricum DSM 2637 • Clostridium tyrobutyricum JCM 11008
02 Ecological origins and habitats
Book ↗
Clostridium tyrobutyricum (#1519) NCBI ↗ : France — Franche-Comté ; Italie ; Allemagne ; Allemagne — Allgäu • Comté [en:comte], Fontina [en:fontina], Taleggio [en:taleggio], Allgäuer bergkäse [de:allgäuer-bergkäse], Allgäuer emmentaler [de:allgäuer-emmentaler], Nostrano valtrompia [it:nostrano-valtrompia], Allgäuer sennalpkäse [de:allgäuer-sennalpkäse], Altenburger ziegenkäse [de:altenburger-ziegenkäse]
Clostridium tyrobutyricum DIVETGP (#1408889) NCBI ↗ : France — Franche-Comté ; Italie ; Allemagne ; Allemagne — Allgäu • Comté [en:comte], Fontina [en:fontina], Taleggio [en:taleggio], Allgäuer bergkäse [de:allgäuer-bergkäse], Allgäuer emmentaler [de:allgäuer-emmentaler], Nostrano valtrompia [it:nostrano-valtrompia], Allgäuer sennalpkäse [de:allgäuer-sennalpkäse], Altenburger ziegenkäse [de:altenburger-ziegenkäse]
Clostridium tyrobutyricum DSM 2637 = ATCC 25755 = JCM 11008 (#1121342) NCBI ↗ : France — Franche-Comté ; Italie ; Allemagne ; Allemagne — Allgäu • Comté [en:comte], Fontina [en:fontina], Taleggio [en:taleggio], Allgäuer bergkäse [de:allgäuer-bergkäse], Allgäuer emmentaler [de:allgäuer-emmentaler], Nostrano valtrompia [it:nostrano-valtrompia], Allgäuer sennalpkäse [de:allgäuer-sennalpkäse], Altenburger ziegenkäse [de:altenburger-ziegenkäse]
03 Paste textures and rheology
Book ↗
Clostridium tyrobutyricum (#1519) 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 • Europe PMC / PubMed (PMID:42447082) ; Europe PMC / PubMed (PMID:42795580) ; Europe PMC / PubMed (PMID:38672865)
Clostridium tyrobutyricum DIVETGP (#1408889) 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
Clostridium tyrobutyricum DSM 2637 = ATCC 25755 = JCM 11008 (#1121342) 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 ↗
Clostridium tyrobutyricum (#1519) NCBI ↗ : Fromages de vache ; Fromages de France ; Fromages à pâte pressée cuite ; Fromages italiens ; Fromages allemands • Comté [en:comte], Fontina [en:fontina], Taleggio [en:taleggio], Allgäuer bergkäse [de:allgäuer-bergkäse], Allgäuer emmentaler [de:allgäuer-emmentaler], Nostrano valtrompia [it:nostrano-valtrompia]
Clostridium tyrobutyricum DIVETGP (#1408889) NCBI ↗ : Fromages de vache ; Fromages de France ; Fromages à pâte pressée cuite ; Fromages italiens ; Fromages allemands • Comté [en:comte], Fontina [en:fontina], Taleggio [en:taleggio], Allgäuer bergkäse [de:allgäuer-bergkäse], Allgäuer emmentaler [de:allgäuer-emmentaler], Nostrano valtrompia [it:nostrano-valtrompia]
Clostridium tyrobutyricum DSM 2637 = ATCC 25755 = JCM 11008 (#1121342) NCBI ↗ : Fromages de vache ; Fromages de France ; Fromages à pâte pressée cuite ; Fromages italiens ; Fromages allemands • Comté [en:comte], Fontina [en:fontina], Taleggio [en:taleggio], Allgäuer bergkäse [de:allgäuer-bergkäse], Allgäuer emmentaler [de:allgäuer-emmentaler], Nostrano valtrompia [it:nostrano-valtrompia]
05 Technological markers (pH and gas)
Book ↗
Clostridium tyrobutyricum (#1519) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Clostridium tyrobutyricum DIVETGP (#1408889) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Clostridium tyrobutyricum DSM 2637 = ATCC 25755 = JCM 11008 (#1121342) 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 ↗
Clostridium tyrobutyricum (#1519) NCBI ↗ : Allium sativum (TaxID:4682), Allium schoenoprasum (TaxID:74900), Aspergillus niger (TaxID:5061), Aspergillus oryzae (TaxID:5062), Aspergillus oryzae 100-8 (TaxID:1197718), Aspergillus oryzae RIB326 (TaxID:1146887), Bacillus paralicheniformis (TaxID:1648923), Bacillus paralicheniformis G-1 (TaxID:1413213)
Clostridium tyrobutyricum DIVETGP (#1408889) NCBI ↗ : Aspergillus oryzae (TaxID:5062), Aspergillus oryzae 100-8 (TaxID:1197718), Aspergillus oryzae RIB326 (TaxID:1146887), 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)
Clostridium tyrobutyricum DSM 2637 = ATCC 25755 = JCM 11008 (#1121342) NCBI ↗ : Aspergillus oryzae (TaxID:5062), Aspergillus oryzae 100-8 (TaxID:1197718), Aspergillus oryzae RIB326 (TaxID:1146887), 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)
10 Terroirs and protected designations (PDO/PGI)
Book ↗
11 Volatilome and aromatic profiles
Book ↗
Clostridium tyrobutyricum (#1519) 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
Clostridium tyrobutyricum DIVETGP (#1408889) 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
Clostridium tyrobutyricum DSM 2637 = ATCC 25755 = JCM 11008 (#1121342) 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 ↗
Clostridium tyrobutyricum (#1519) 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
Clostridium tyrobutyricum DIVETGP (#1408889) 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
Clostridium tyrobutyricum DSM 2637 = ATCC 25755 = JCM 11008 (#1121342) 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 ↗