Forthcoming Inaugural edition: Upcoming release of Le grand dictionnaire du microbiome des fromages — Imminent campaign for our 5 tutelary master cheesemakers (priority in Québec).
◀ TaxID 159896 TaxID NCBI #160386 ↗ TaxID 160389 ▶
Evolutionary lineage: cellular organisms/ Bacteria/ Bacillati/ Actinomycetota/ Actinomycetes/ Mycobacteriales/ Corynebacteriaceae/ Corynebacterium/ Corynebacterium casei
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Corynebacterium casei

Corynebacterium casei Brennan et al. 2001 ↗
NCBI Taxonomy #160386 ↗ NCBI Datasets ↗ Europe PMC ↗ GBIF ↗
✔ Certified in 12 Index-Experts™ Bacteria & dairy / cheese microbiota (Bacteria) • species
🧀 Officially associated cheeses and dairy matrices (click to open sheet or source): (84)
🧀 Comté OFF ↗ 🧀 Taleggio OFF ↗ 🧀 Abondance OFF ↗ 🧀 Raclette OFF ↗ 🧀 Louis d'Or 🧀 Taleggio PDO OFF ↗ 🧀 Louis d'Or - 2 ans 🧀 allgäuer emmentaler OFF ↗ 🧀 Lechevalier-Mailloux 🧀 Louis d'Or - vieilli 🧀 Oka 🧀 1608 🧀 Cantal OFF ↗ 🧀 Gouda OFF ↗ 🧀 Salers cheese OFF ↗ 🧀 Sbrinz OFF ↗ 🧀 Langres OFF ↗ 🧀 Livarot OFF ↗
Tyrodexia™ multidimensional synthesis (autonomous SQLite): Master index of cheese starters and ripening cultures (Linked cheeses & dairy matrices: Louis d'Or [qc:louis-d-or], Louis d'Or - 2 ans [qc:louis-d-or-2-ans], Louis d'Or - vieilli [qc:louis-d-or-vieilli], Comté [en:comte], Taleggio […) • Synonyms and historical names (NCBI) (Taxonomic authority: Corynebacterium casei Brennan et al. 2001) • Ecological origins and habitats (Terroirs & Régions d'implantation : Canada (Québec) — Centre-du-Québec ; France — Franche-Comté ; Italie ; France — Haute-Savoie ; Canada (Québec) — Valais) • Paste textures and rheology (Typologie de pâte et de croûte des matrices reliées : Louis d'Or (Pâte : Pressée cuite) ; Comté (fromage français AOP) ; Taleggio (fromage AOP italien)) • Cheese families and technologies (Familles & Catégories technologiques : Fromages du Québec et du Canada ; Fromages de vache ; Fromages de France ; Fromages à pâte pressée cuite ; Fromages italiens)
Reference genomic architecture (NCBI RefSeq / GenBank)
View assembly on NCBI Datasets ↗
Genome size (Mb)
3.13221 ↗
GC content (%)
55.6977 ↗
Annotated genes
2868 ↗
Coding proteins (CDS)
2731 ↗
Assembly status
Complete Genome ↗
RefSeq / GenBank accession
GCA_000550785.1 ↗
Sequenced strain
LMG S-19264 ↗
Nuclear genetic code ↗
Bacterial, Archaeal and Plant Plastid
Mitochondrial code ↗
Unspecified
Subordinate strains, subspecies and variants (Authorized Cheesemaking Perimeter) (2 / 2)
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 ↗