← Terug naar startpagina ◀ TaxID 1423823 🔎 NCBI #1423824 TaxID 1423830 ▶

Evolutionaire afstamming: cellular organisms/ Bacteria/ Bacillati/ Bacillota/ Bacilli/ Lactobacillales/ Lactobacillaceae/ Lactobacillus/ Lactobacillus delbrueckii/ Lactobacillus delbrueckii subsp. indicus/ Lactobacillus delbrueckii subsp. indicus DSM 15996

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Lactobacillus delbrueckii subsp. indicus DSM 15996

🔎 Bewijs & primaire bron (#1423824)

NCBI Taxonomy #1423824 ↗ NCBI Datasets ↗ Europe PMC ↗ GBIF ↗

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

Functionele synthese Tyrodexia™: Hoofdindex van kaaszuursels en rijpingskulturen (Parmigiano Reggiano, Grana Padano, Gruyère, Abondance, Gorgonzolas, Mozzarella, Mozzarella di Bufala Campana, Taleggio) • Zuiveltexturen en reologie (Cheese core) • Kaasfamilies en technologieën (Fromages de vache; Fromages de France; Fromages à pâte pressée cuite; Fromages italiens; Fromages à pâte persillée) • Technologische markers (pH en gas) (Total Sugars : 1.55 g; Énergie : 389 kcal; Fibre : 0 g; Protéine : 25.6 g) • Pathogenen en bioprotectie (Fontina (EST 62.1 %, MNA 55.01 %, NaCl 2.03 g/100g); Mozzarella (EST 50.0 %, MNA 64.18 %, NaCl 1.23 g/100g); Pecorino Romano (EST 69.1 %, MNA 42.27 %, NaCl 3.63 g/100g); Parmigiano Reggiano (EST 70.0 %, MNA 40.0 %, NaCl 3.0 g/100g))

Visuele en morfologische waarneming (Wikimedia Commons) Google Images ↗

🔮 Gekoppelde 360° Holografische Concepten & Biomarkers (1)

🔮 Acidification & Gas Kinetics: Family Lactobacillaceae#05 🔎

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

GenomeNet Virus-Host DB (Kyoto Univ.) & Index-Expert™ #07

🧬 Predatorische bacteriofagen & zuivelviroom gericht op dit organisme (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