◀ TaxID 1399792 🔎 NCBI #1399793 TaxID 1399941 ▶

Filiazione evolutiva: cellular organisms/ Bacteria/ Bacillati/ Bacillota/ Bacilli/ Lactobacillales/ Lactobacillaceae/ Lactiplantibacillus/ Lactiplantibacillus plantarum/ Lactiplantibacillus plantarum 19L3

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Lactiplantibacillus plantarum 19L3

🔎 NCBI #1399793

NCBI Taxonomy #1399793 ↗ NCBI Datasets ↗ Europe PMC ↗ GBIF ↗

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

Tyrodexia™ : Indice maestro dei fermenti lattici e affinatori caseari (Cantal, Manchego, Torta del casar, Pecorino Romano, Feta, Fromages de brebis, Pecorino, Asiago) • Sinonimi e nomi storici (NCBI) (Lactiplantibacillus plantarum 19L3 ⟷ Lactobacillus plantarum 19L3) • Famiglie di formaggi e tecnologie (Fromages de Grèce; Brousses; Fromages de France; Fromages italiens; Fromages de vache) • Marcatori tecnologici (pH e gas) (Total Sugars : 0 g; Matière grasse : 21.5 g; Glucides : 3.88 g; Énergie : 265 kcal) • Patogeni e bioprotezione (Feta (EST 44.8 %, MNA 70.32 %, NaCl 2.9 g/100g); Fontina (EST 62.1 %, MNA 55.01 %, NaCl 2.03 g/100g); Pecorino (EST 63.2 %, MNA 55.17 %, NaCl 1.66 g/100g); Blue cheese (EST 57.6 %, MNA 59.47 %, NaCl 2.92 g/100g))

Wikimedia Commons Google Images ↗

🔮 Concetti Olografici 360° & Biomarcatori Collegati (2)

🔮 Nomenclature & Basionyms: Family Lactobacillaceae#01 🔎

Révisions taxonomiques et synonymies officielles NCBI360° →

🔮 Acidification & Gas Kinetics: Family Lactobacillaceae#05 🔎

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

Virus-Host DB & Index-Expert™ #07

🧬 Virome (8)

🧬 Lactiplantibacillus phage Gut-P1 #2933275 🔎 🧬 Lactiplantibacillus phage H1-Guo #3155565 🔎 🧬 Lactobacillus phage ATCC8014 #2892340 🔎 🧬 Lactobacillus phage Bacchae #2079429 🔎 🧬 Lactobacillus phage Bromius #2315485 🔎 🧬 Lactobacillus phage Iacchus #2315483 🔎 🧬 Lactobacillus phage Semele #2079433 🔎 🧬 Lactobacillus phage phiLpTT2 #3127872 🔎

NCBI RefSeq / GenBank

🔎 RefSeq