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TYRODEXIA™
CHEESE SCIENCE & NCBI 2026
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🎛️ 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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Tyrodexia™ • #612
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Picodon

Open Food Facts ↗ 🔎 Proof & primary source
International denominations: Picodon
🌍 France — Drôme — Gard 🏛️ Appellation d'origine contrôlée • Appellation d'origine protégée
Wikidata Q1245576 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis: Goat (Capra hircus, TaxID:9925) • France — Drôme — Gard • Appellation d'origine contrôlée • Appellation d'origine protégée
Parent cheese hierarchy and families (click to browse):
🧀 French cheeses 🧀 Goat cheeses 🧀 Soft cheese with a natural rind
100 g • ANSES-CIQUAL

🔬 Picodon — ANSES-CIQUAL #12836

🔎 #12836
⚙️ Total dry matter (TDM)
50.6 %
100 g
⚙️ Fat in dry matter (FDM)
51.38 %
%
⚙️ Moisture in non-fat (MNFS)
66.76 %
%
⚙️ Ratio Ca / P
0.62
Ca / P
⚙️ NaCl (100 g)
1.25 g
NaCl
Water
49.4 g
Analytical code #400
Fat
26 g
Analytical code #40000
Protein
20.7 g
Analytical code #25000
Protein, crude, N x 6.25
20.3 g
Analytical code #25003
Ash
2.24 g
Analytical code #10000
Salt
1.25 g
Analytical code #10004
Energy, Regulation EU No 1169/2011
1310 kJ
Analytical code #327
Energy, N x Jones' factor, with fibres
1320 kJ
Analytical code #332
NCBI & cFMD

Living organisms associated with this matrix and its technological family

🐄 Dairy mammals & milking breeds (1)
12 milking species, 9,519 global livestock breeds (FAO DAD-IS / VBO) and casein variants (A1/A2 & κ)
Capra hircus NCBI #9925 🔎
🦠 Bacteria, lactic & ripening starters (3)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
★ Microbiote fromager caractérisé (1 éch.) Monograph →
Lactococcus cremoris NCBI #1359 🔎
★ Microbiote fromager caractérisé (1 éch.) Monograph →
★ Microbiote fromager caractérisé (1 éch.) Monograph →
🧬 Bacteriophages & dairy virome (16)
Host-verified lactic and ripening phages (Virus-Host DB & RefSeq)
Ceduovirus sp. '50501' NCBI #3403659 🔎
★ Phage target: Lactococcus cremoris Monograph →
Lactococcus phage 10W24 NCBI #1874570 🔎
★ Phage target: Lactococcus cremoris Monograph →
Lactococcus phage 11W16L NCBI #1874571 🔎
★ Phage target: Lactococcus cremoris Monograph →
Lactococcus phage 340 NCBI #1262533 🔎
★ Phage target: Lactococcus cremoris Monograph →
Lactococcus phage 3R07S NCBI #1874580 🔎
★ Phage target: Lactococcus cremoris Monograph →
Lactococcus phage 5171F NCBI #2675235 🔎
★ Phage target: Lactococcus cremoris Monograph →
Lactococcus phage AF6 NCBI #2980031 🔎
★ Phage target: Lactococcus cremoris Monograph →
Lactococcus phage AL30 NCBI #2980032 🔎
★ Phage target: Lactococcus cremoris Monograph →
Lactococcus phage APJ4 NCBI #2980033 🔎
★ Phage target: Lactococcus cremoris Monograph →
Lactococcus phage APJ6 NCBI #2980034 🔎
★ Phage target: Lactococcus cremoris Monograph →
Lactococcus phage BM1 NCBI #2980035 🔎
★ Phage target: Lactococcus cremoris Monograph →
Lactococcus phage BM12 NCBI #2980036 🔎
★ Phage target: Lactococcus cremoris Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (click any pole to explore its 360° cards) (13)
#00 360° Catalog →
Master index of cheese starters and ripening cultures
Brachybacterium alimentarium : Microbiote fromager caractérisé (1 éch.)
Lactococcus cremoris : Microbiote fromager caractérisé (1 éch.)
Leuconostoc mesenteroides : Microbiote fromager caractérisé (1 éch.)
Index #01 360° Catalog →
Synonyms and historical names (NCBI)
Brachybacterium alimentarium : Brachybacterium alimentarium (Brachybacterium alimentarium Schubert et al. 1996)
Lactococcus cremoris : Lactococcus cremoris ⟷ Lactococcus lactis subsp. cremoris • Streptococcus cremoris • Streptococcus hollandicus • Streptococcus lactis B • Streptococcus lactis subsp. cremoris
Leuconostoc mesenteroides : Leuconostoc mesenteroides ⟷ Ascococcus mesenteroides • Betacoccus arabinosaceus
Index #03 360° Catalog →
Paste textures and rheology
Brachybacterium alimentarium : Picodon (EST 50.6 %, G/S 51.38 %, MNA 66.76 %, Ca/P 0.62, NaCl 1.25 g/100g)
Lactococcus cremoris : Caseolytic Enzyme : Aminopeptidase N (PEPN) • Caseolytic Enzyme : PI-type proteinase (PRTP) • Picodon (EST 50.6 %, G/S 51.38 %, MNA 66.76 %, Ca/P 0.62, NaCl 1.25 g/100g)
Leuconostoc mesenteroides : Picodon (EST 50.6 %, G/S 51.38 %, MNA 66.76 %, Ca/P 0.62, NaCl 1.25 g/100g)
Index #04 360° Catalog →
Cheese families and technologies
Brachybacterium alimentarium : French cheeses › Goat cheeses • Picodon (EST 50.6 %, G/S 51.38 %, MNA 66.76 %, Ca/P 0.62, NaCl 1.25 g/100g)
Lactococcus cremoris : French cheeses › Goat cheeses • Picodon (EST 50.6 %, G/S 51.38 %, MNA 66.76 %, Ca/P 0.62, NaCl 1.25 g/100g)
Leuconostoc mesenteroides : French cheeses › Goat cheeses • Picodon (EST 50.6 %, G/S 51.38 %, MNA 66.76 %, Ca/P 0.62, NaCl 1.25 g/100g)
Index #05 360° Catalog →
Technological markers (pH and gas)
Brachybacterium alimentarium : Picodon (EST 50.6 %, G/S 51.38 %, MNA 66.76 %, Ca/P 0.62, NaCl 1.25 g/100g)
Lactococcus cremoris : Metabolic Marker : Glutamate decarboxylase (GADB) • Metabolic Marker : L-lactate dehydrogenase (LDH) • Picodon (EST 50.6 %, G/S 51.38 %, MNA 66.76 %, Ca/P 0.62, NaCl 1.25 g/100g)
Leuconostoc mesenteroides : Metabolic Marker : Beta-galactosidase (LACZ) • Metabolic Marker : Citrate transporter CitP (CITP) • Picodon (EST 50.6 %, G/S 51.38 %, MNA 66.76 %, Ca/P 0.62, NaCl 1.25 g/100g)
Index #07 360° Catalog →
Bacteriophages and dairy virome
Ceduovirus sp. '50501' : Phage target: Lactococcus cremoris
Lactococcus phage 10W24 : Phage target: Lactococcus cremoris
Lactococcus phage 11W16L : Phage target: Lactococcus cremoris
Index #08 360° Catalog →
Pathogens and bioprotection
Brachybacterium alimentarium : Picodon (EST 50.6 %, G/S 51.38 %, MNA 66.76 %, Ca/P 0.62, NaCl 1.25 g/100g)
Lactococcus cremoris : Bacteriocin : Bacteriocin lactococcin-A • Bacteriocin : Bacteriocin lactococcin-B • Picodon (EST 50.6 %, G/S 51.38 %, MNA 66.76 %, Ca/P 0.62, NaCl 1.25 g/100g)
Leuconostoc mesenteroides : Bacteriocin : Bacteriocin leucocin-B • Bacteriocin : Bacteriocin leucocin-C • Picodon (EST 50.6 %, G/S 51.38 %, MNA 66.76 %, Ca/P 0.62, NaCl 1.25 g/100g)
Index #09 360° Catalog →
Surface interactomes and syntrophy
Brachybacterium alimentarium : Vitamin B3 or Niacin : 1.24 mg ; Vitamin B5 or Pantothenic acid : 1.23 mg ; Vitamin B2 or Riboflavin : 0.78 mg • Lactococcus cremoris (TaxID:1359) ; Leuconostoc mesenteroides (TaxID:1245)
Lactococcus cremoris : Vitamin B3 or Niacin : 1.24 mg ; Vitamin B5 or Pantothenic acid : 1.23 mg ; Vitamin B2 or Riboflavin : 0.78 mg • Brachybacterium alimentarium (TaxID:47845) ; Leuconostoc mesenteroides (TaxID:1245)
Leuconostoc mesenteroides : Vitamin B3 or Niacin : 1.24 mg ; Vitamin B5 or Pantothenic acid : 1.23 mg ; Vitamin B2 or Riboflavin : 0.78 mg • Brachybacterium alimentarium (TaxID:47845) ; Lactococcus cremoris (TaxID:1359)
Index #10 360° Catalog →
Terroirs and protected designations (PDO/PGI)
Brachybacterium alimentarium : Appellation d'origine contrôlée • Appellation d'origine protégée • France — Drôme — Gard
Lactococcus cremoris : Appellation d'origine contrôlée • Appellation d'origine protégée • France — Drôme — Gard
Leuconostoc mesenteroides : Appellation d'origine contrôlée • Appellation d'origine protégée • France — Drôme — Gard
Index #11 360° Catalog →
Volatilome and aromatic profiles
Brachybacterium alimentarium : FA saturated : 19.2 g ; FA 16:0 : 8.27 g ; FA mono : 4.25 g
Lactococcus cremoris : FA saturated : 19.2 g ; FA 16:0 : 8.27 g ; FA mono : 4.25 g
Leuconostoc mesenteroides : FA saturated : 19.2 g ; FA 16:0 : 8.27 g ; FA mono : 4.25 g
Index #12 360° Catalog →
Affinage gestures and cellar care
Brachybacterium alimentarium : Picodon (EST 50.6 %, G/S 51.38 %, MNA 66.76 %, Ca/P 0.62, NaCl 1.25 g/100g)
Lactococcus cremoris : Picodon (EST 50.6 %, G/S 51.38 %, MNA 66.76 %, Ca/P 0.62, NaCl 1.25 g/100g)
Leuconostoc mesenteroides : Picodon (EST 50.6 %, G/S 51.38 %, MNA 66.76 %, Ca/P 0.62, NaCl 1.25 g/100g)
Index #13 360° Catalog →
Dairy mammals, breeds and casein polymorphism (A1/A2)
Index #14 360° Catalog →
Bioactive peptidome, functional health and clinical vigilance
Brachybacterium alimentarium : Nutritional Biomarker : Carotene, beta • Nutritional Biomarker : retinol
Lactococcus cremoris : X-prolyl dipeptidyl aminopeptidase (PepX) — BCM-7 Hydrolysis • Functional Guild : Ferment lactique primaire
Leuconostoc mesenteroides : Functional Guild : Ferment lactique primaire • Nutritional Biomarker : retinol

🔮 Linked 360° Holographic Concepts & Biomarkers (36)

Famille taxonomique de ferments lactiques, propioniques, levures ou moisissures nobles360° →
Bassin biogéographique, microclimat de cave et réservoir microbien360° →
Protéase de paroi / Aminopeptidase d'affinage textural360° →
Marqueurs technologiques de cuve, pH, rédox et ouverture360° →
Consortium de 130 bactériophages lytiques / tempérés360° →
Peptide antimicrobien de bioprotection (UniProtKB KW-0078)360° →
Syntrophie et succession microbienne de croûte360° →
Appellation officielle / Distinction fromagère360° →
Acide gras individuel précurseur de méthylcétones, lactones et esters360° →
Espèce mammifère de traite (1 362 races répertoriées FAO DAD-IS)360° →
Enzyme peptidique clé de digestibilité et d'anti-amertume360° →
Protéase de paroi / Aminopeptidase d'affinage textural360° →

⚠️ Cellar Clinical Vigilance & Generic Defects Monitoring (2)

Differential diagnosis of potential defects, biochemical mechanisms and cellar prophylaxis:

Ramollissement et liquéfaction visqueuse de la pâte, amertume marquée, odeur putride et accumulation de cadavérine et de putrescine
Micro-fentes précoces (slits), poches de gaz sous film, texture visqueuse ou filante (ropiness) et note beurrée-vinaigrée excessive
Specialized scientific literature ...