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CHEESE SCIENCE & NCBI 2026
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Official cheese monograph • Primary key Cheese #914
🧀

Maredsous

fr:maredsous ↗
International denominations: Maredsous
Wikidata Q1626037 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Breast milk (Homo sapiens, TaxID #9606)
Parent cheese hierarchy and families (click to browse):
🧀 Belgian cheeses
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Maredsous — 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 (18 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
★ Europe PMC / PubMed (PMID:41684684) Monograph →
★ Europe PMC / PubMed (PMID:41684684) Monograph →
★ Europe PMC / PubMed (PMID:41684684) Monograph →
★ Europe PMC / PubMed (PMID:36876114) Monograph →
★ Europe PMC / PubMed (PMID:36876114) Monograph →
★ Europe PMC / PubMed (PMID:36876114) Monograph →
★ Europe PMC / PubMed (PMID:36876114) Monograph →
★ Europe PMC / PubMed (PMID:36876114) Monograph →
★ Europe PMC / PubMed (PMID:41684684) Monograph →
★ Europe PMC / PubMed (PMID:41684684) Monograph →
★ Europe PMC / PubMed (PMID:41684684) Monograph →
★ Europe PMC / PubMed (PMID:41684684) Monograph →
🍄 Yeasts, molds & fungi (4 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
🧬 Bacteriophages & dairy virome (16 associated with this matrix)
Host-verified lactic and ripening phages (Skunavirus, Ceduovirus, Moineauvirus, Brussowvirus...)
Browse full directory →
★ Virus-Host DB (Lactococcus cremoris) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Limosilactobacillus fermentum) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum) Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum) Monograph →
★ Virus-Host DB (Levilactobacillus brevis) Monograph →
★ Virus-Host DB (Levilactobacillus brevis) Monograph →
★ Virus-Host DB (Levilactobacillus brevis) Monograph →
★ Virus-Host DB (Limosilactobacillus fermentum) Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum) Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (11)
🧀 Master index of cheese starters and ripening cultures
Book ↗
Lactiplantibacillus plantarum (#1590) NCBI ↗ : Σαν μιχάλη [el:σαν-μιχάλη], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Kefalograviera [en:kefalograviera], Queso majorero [es:queso-majorero], Pecorino Romano [en:pecorino-romano], Burrata di andria [it:burrata-di-andria], Pecorino crotonese [it:pecorino-crotonese], Lor [tr:lor], Feta [en:feta], Edam [en:edam]
Lactiplantibacillus plantarum 4_3 (#1382366) NCBI ↗ : Σαν μιχάλη [el:σαν-μιχάλη], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Kefalograviera [en:kefalograviera], Queso majorero [es:queso-majorero], Pecorino Romano [en:pecorino-romano], Burrata di andria [it:burrata-di-andria], Pecorino crotonese [it:pecorino-crotonese], Lor [tr:lor], Edam [en:edam], Σφέλα [el:σφέλα]
Lactiplantibacillus plantarum subsp. plantarum ATCC 14917 = JCM 1149 = CGMCC 1.2437 (#525338) NCBI ↗ : Σαν μιχάλη [el:σαν-μιχάλη], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Kefalograviera [en:kefalograviera], Queso majorero [es:queso-majorero], Pecorino Romano [en:pecorino-romano], Burrata di andria [it:burrata-di-andria], Pecorino crotonese [it:pecorino-crotonese], Lor [tr:lor], Edam [en:edam], Σφέλα [el:σφέλα]
01 Synonyms and historical names (NCBI)
Book ↗
Lactiplantibacillus plantarum (#1590) NCBI ↗ : Lactiplantibacillus plantarum (Orla-Jensen 1919) Zheng et al. 2020 • Lactobacillus arabinosus • Lactobacillus arizonensis • Lactobacillus plantarum (Orla-Jensen 1919) Bergey et al. 1923 (Approved Lists 1980) • Lactobacterium plantarum • Streptobacterium plantarum
Lactiplantibacillus plantarum 4_3 (#1382366) NCBI ↗ : Lactiplantibacillus plantarum (Orla-Jensen 1919) Zheng et al. 2020 • Lactobacillus plantarum 4_3
Lactiplantibacillus plantarum subsp. plantarum ATCC 14917 = JCM 1149 = CGMCC 1.2437 (#525338) NCBI ↗ : Lactiplantibacillus plantarum (Orla-Jensen 1919) Zheng et al. 2020 • Lactobacillus plantarum subsp. plantarum ATCC 14917 = JCM 1149 = CGMCC 1.2437 • Lactobacillus plantarum subsp. plantarum ATCC 14917 • Lactobacillus plantarum subsp. plantarum CGMCC 1.2437 • Lactobacillus plantarum subsp. plantarum JCM 1149
02 Ecological origins and habitats
Book ↗
Lactiplantibacillus plantarum (#1590) NCBI ↗ : Grèce ; France — Roquefort-sur-Soulzon ; Espagne — Fuerteventura ; Italie ; Italie — Sardaigne, Sicile, Latium, Toscane • Σαν μιχάλη [el:σαν-μιχάλη], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Kefalograviera [en:kefalograviera], Queso majorero [es:queso-majorero], Pecorino Romano [en:pecorino-romano], Burrata di andria [it:burrata-di-andria], Pecorino crotonese [it:pecorino-crotonese], Lor [tr:lor]
Lactiplantibacillus plantarum 4_3 (#1382366) NCBI ↗ : Grèce ; France — Roquefort-sur-Soulzon ; Espagne — Fuerteventura ; Italie ; Argentine • Σαν μιχάλη [el:σαν-μιχάλη], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Kefalograviera [en:kefalograviera], Queso majorero [es:queso-majorero], Pecorino Romano [en:pecorino-romano], Burrata di andria [it:burrata-di-andria], Pecorino crotonese [it:pecorino-crotonese], Lor [tr:lor]
Lactiplantibacillus plantarum subsp. plantarum ATCC 14917 = JCM 1149 = CGMCC 1.2437 (#525338) NCBI ↗ : Grèce ; France — Roquefort-sur-Soulzon ; Espagne — Fuerteventura ; Italie ; Argentine • Σαν μιχάλη [el:σαν-μιχάλη], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Kefalograviera [en:kefalograviera], Queso majorero [es:queso-majorero], Pecorino Romano [en:pecorino-romano], Burrata di andria [it:burrata-di-andria], Pecorino crotonese [it:pecorino-crotonese], Lor [tr:lor]
03 Paste textures and rheology
Book ↗
Lactiplantibacillus plantarum (#1590) 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:42794004) ; Europe PMC / PubMed (PMID:42336713) ; Europe PMC / PubMed (PMID:42073249)
Lactiplantibacillus plantarum 4_3 (#1382366) 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:42794004) ; Europe PMC / PubMed (PMID:42336713) ; Europe PMC / PubMed (PMID:42073249)
Lactiplantibacillus plantarum subsp. plantarum ATCC 14917 = JCM 1149 = CGMCC 1.2437 (#525338) 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:42794004) ; Europe PMC / PubMed (PMID:42336713) ; Europe PMC / PubMed (PMID:42073249)
04 Cheese families and technologies
Book ↗
Lactiplantibacillus plantarum (#1590) NCBI ↗ : Fromages de Grèce ; Fromages à pâte persillée français ; Fromages de brebis ; Fromages espagnols ; Pecorino • Σαν μιχάλη [el:σαν-μιχάλη], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Kefalograviera [en:kefalograviera], Queso majorero [es:queso-majorero], Pecorino Romano [en:pecorino-romano], Burrata di andria [it:burrata-di-andria]
Lactiplantibacillus plantarum 4_3 (#1382366) NCBI ↗ : Fromages de Grèce ; Fromages à pâte persillée français ; Fromages de brebis ; Fromages espagnols ; Pecorino • Σαν μιχάλη [el:σαν-μιχάλη], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Kefalograviera [en:kefalograviera], Queso majorero [es:queso-majorero], Pecorino Romano [en:pecorino-romano], Burrata di andria [it:burrata-di-andria]
Lactiplantibacillus plantarum subsp. plantarum ATCC 14917 = JCM 1149 = CGMCC 1.2437 (#525338) NCBI ↗ : Fromages de Grèce ; Fromages à pâte persillée français ; Fromages de brebis ; Fromages espagnols ; Pecorino • Σαν μιχάλη [el:σαν-μιχάλη], Roqueforts / Roquefort cheeses [en:roquefort-cheeses], Kefalograviera [en:kefalograviera], Queso majorero [es:queso-majorero], Pecorino Romano [en:pecorino-romano], Burrata di andria [it:burrata-di-andria]
05 Technological markers (pH and gas)
Book ↗
Lactiplantibacillus plantarum (#1590) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Lactiplantibacillus plantarum 4_3 (#1382366) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Lactiplantibacillus plantarum subsp. plantarum ATCC 14917 = JCM 1149 = CGMCC 1.2437 (#525338) 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 ↗
Lactiplantibacillus plantarum (#1590) NCBI ↗ : Allium schoenoprasum (TaxID:74900), Allium ursinum (TaxID:4684), Aspergillus flavus (TaxID:5059), Aspergillus flavus AF70 (TaxID:1392242), Aspergillus flavus NRRL3357 (TaxID:332952), Aspergillus niger (TaxID:5061), Aspergillus niger SH-2 (TaxID:1316740), Aspergillus niger f. hennebergii (TaxID:3479527)
Lactiplantibacillus plantarum 4_3 (#1382366) NCBI ↗ : Aspergillus flavus (TaxID:5059), Aspergillus flavus AF70 (TaxID:1392242), Aspergillus flavus NRRL3357 (TaxID:332952), Aspergillus niger (TaxID:5061), Aspergillus niger SH-2 (TaxID:1316740), Aspergillus niger f. hennebergii (TaxID:3479527), Aspergillus oryzae (TaxID:5062), Aspergillus oryzae 100-8 (TaxID:1197718)
Lactiplantibacillus plantarum subsp. plantarum ATCC 14917 = JCM 1149 = CGMCC 1.2437 (#525338) NCBI ↗ : Aspergillus flavus (TaxID:5059), Aspergillus flavus AF70 (TaxID:1392242), Aspergillus flavus NRRL3357 (TaxID:332952), Aspergillus niger (TaxID:5061), Aspergillus niger SH-2 (TaxID:1316740), Aspergillus niger f. hennebergii (TaxID:3479527), Aspergillus oryzae (TaxID:5062), Aspergillus oryzae 100-8 (TaxID:1197718)
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Lactiplantibacillus plantarum (#1590) NCBI ↗ : Maredsous [fr:maredsous]
11 Volatilome and aromatic profiles
Book ↗
Lactiplantibacillus plantarum (#1590) 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
Lactiplantibacillus plantarum 4_3 (#1382366) 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
Lactiplantibacillus plantarum subsp. plantarum ATCC 14917 = JCM 1149 = CGMCC 1.2437 (#525338) 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 ↗
Lactiplantibacillus plantarum (#1590) 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
Lactiplantibacillus plantarum 4_3 (#1382366) 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
Lactiplantibacillus plantarum subsp. plantarum ATCC 14917 = JCM 1149 = CGMCC 1.2437 (#525338) 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 ↗