◀ TaxID 1269010 🔎 NCBI #1269760 TaxID 1271863 ▶

Evolutionäre Abstammung: cellular organisms/ Bacteria/ Bacillati/ Bacillota/ Bacilli/ Lactobacillales/ Lactobacillaceae/ Lactobacillus/ Lactobacillus delbrueckii/ Lactobacillus delbrueckii subsp. lactis/ Lactobacillus delbrueckii subsp. lactis CRL581

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Lactobacillus delbrueckii subsp. lactis CRL581

🔎 NCBI #1269760

NCBI Taxonomy #1269760 ↗ NCBI Datasets ↗ Europe PMC ↗ GBIF ↗

✔ 5 Index-Experts™ Bacteria & dairy / cheese microbiota (Bacteria) • stamm

Tyrodexia™ : Stammindex der Käsereikulturen und Reifungsflora (Parmigiano Reggiano, Grana Padano, Gruyère, Abondance, Gorgonzolas, Mozzarella, Mozzarella di Bufala Campana, Taleggio) • Teigtexturen und Rheologie (Cheese core (A cheese food product which is surrounded by a cheese rind.)) • Käsefamilien und Technologien (Fromages de vache; Fromages de France; Fromages à pâte pressée cuite; Fromages italiens; Fromages à pâte persillée) • Technologische Marker (pH und Gas) (Total Sugars : 1.55 g; Énergie : 389 kcal; Fibre : 0 g; Protéine : 25.6 g) • Pathogene und Bioprotektion (Fontina (EST 62.1 %, MNA 55.01 %, NaCl 2.03 g/100g); Mozzarella (EST 50.0 %, MNA 64.18 %, NaCl 1.23 g/100g); Parmigiano Reggiano (EST 70.0 %, MNA 40.0 %, NaCl 3.0 g/100g); Gruyère (EST 62.4 %, MNA 54.49 %, NaCl 0.47 g/100g))

Wikimedia Commons Google Images ↗

🔮 Verknüpfte 360°-Holografie-Konzepte & Biomarker (1)

🔮 Acidification & Gas Kinetics: Family Lactobacillaceae#05 🔎

Marqueurs technologiques de cuve, pH, rédox et ouverture360° →

Virus-Host DB & Index-Expert™ #07

🧬 Milch-Virom: prädatorische Bakteriophagen gegen diesen Organismus (6)

🧬 Lactobacillus phage G2-Guo #3155564 🔎 🧬 Lactobacillus phage Ld17 #1500733 🔎 🧬 Lactobacillus phage Ld25A #1500734 🔎 🧬 Lactobacillus phage Ld3 #1500735 🔎 🧬 Lactobacillus phage phiJB #1399941 🔎 🧬 Lactobacillus phage phiLdb #1399942 🔎

NCBI RefSeq / GenBank