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

Funktionelle Synthese Tyrodexia™: Stammindex der Käsereikulturen und Reifungsflora (Parmigiano Reggiano, Grana Padano, Cheddars, Provolone, Asiago, Montasio, Pecorino, Monte veronese) • Käsefamilien und Technologien (Fromages italiens; Fromages de vache; Fromages de chèvre; Fromages espagnols; Pecorino) • 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); Parmigiano Reggiano (EST 70.0 %, MNA 40.0 %, NaCl 3.0 g/100g); Pecorino (EST 63.2 %, MNA 55.17 %, NaCl 1.66 g/100g))

Visuelle und morphologische Beobachtung (Wikimedia Commons) Google Images ↗

🧬 Lacticaseibacillus phage JB1P3 #3425696 🔎 🧬 Lacticaseibacillus phage R10.1 #3017300 🔎 🧬 Lacticaseibacillus phage R18.1 #3017301 🔎 🧬 Lacticaseibacillus phage R23.1 #3017302 🔎 🧬 Lacticaseibacillus phage R23.9 #3017303 🔎 🧬 Lacticaseibacillus phage R24.1 #3017304 🔎 🧬 Lacticaseibacillus phage R24.2 #3017305 🔎 🧬 Lacticaseibacillus phage R26.1 #3017306 🔎 🧬 Lacticaseibacillus phage R26.14 #3017307 🔎 🧬 Lacticaseibacillus phage R26.26 #3017308 🔎 🧬 Lacticaseibacillus phage R26.9 #3017309 🔎 🧬 Lacticaseibacillus phage R29.1 #3017310 🔎 🧬 Lacticaseibacillus phage R3.1 #3016941 🔎 🧬 Lacticaseibacillus phage R9.3 #3017312 🔎 🧬 Lactobacillus phage BH1 #1932007 🔎 🧬 Lactobacillus phage Lc-Nu #146269 🔎 🧬 Lactobacillus phage Lrm1 #496874 🔎 🧬 Lactobacillus rhamnosus Lc-Nu-like prophage #313599 🔎

🔎 RefSeq

Taille mb

2.95258 ↗

Gc pourcent

46.6 ↗

Nb genes

2773 ↗

Nb proteines

2652 ↗

Statut assemblage

Contig ↗

Accession refseq

GCA_000699985.1 ↗

Souche sequencee

51B ↗

Sequenzierungsinstitut / -zentrum

Vavilov Institute of General Genetics ↗

NCBI-BioSample-Probe

SAMN02776192 ↗

NCBI-BioProject-Programm

PRJNA222883 ↗

Metabolische Gruppe (NCBI)

Terrabacteria group / Bacillota ↗