◀ TaxID 1617442 TaxID NCBI #1617889 ↗ TaxID 1636202 ▶

Evolutionary lineage: cellular organisms/ Bacteria/ Bacillati/ Bacillota/ Bacilli/ Lactobacillales/ Lactobacillaceae/ Companilactobacillus/ Companilactobacillus formosensis

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Companilactobacillus formosensis

Companilactobacillus formosensis (Chang et al. 2015) Zheng et al. 2020 ↗

NCBI Taxonomy #1617889 ↗ NCBI Datasets ↗ Europe PMC ↗ GBIF ↗

✔ Certified in 11 Index-Experts™ Bacteria & dairy / cheese microbiota (Bacteria) • species

🧀 Officially associated cheeses and dairy matrices (click to open sheet or source): (84)

🧀 Brocciu OFF ↗ 🧀 Séras PAT OFF ↗ 🧀 Brossa PAT OFF ↗ 🧀 Bruzzo PAT OFF ↗ 🧀 Casàda PAT OFF ↗ 🧀 Reblec PAT OFF ↗ 🧀 Silter PDO OFF ↗ 🧀 Jāņi cheese OFF ↗ 🧀 Montasio PDO OFF ↗ 🧀 Nostrano PAT OFF ↗ 🧀 Salignoùn PAT OFF ↗ 🧀 Casu axedu PAT OFF ↗ 🧀 Gorgonzola PDO OFF ↗ 🧀 Holland Master OFF ↗ 🧀 Casu frazigu PAT OFF ↗ 🧀 Spretz Tzaorì PDO OFF ↗ 🧀 Picurinu: tuma PAT OFF ↗ 🧀 Salva Cremasco PDO OFF ↗

Tyrodexia™ multidimensional synthesis (autonomous SQLite): Master index of cheese starters and ripening cultures (Brocciu [en:brocciu], Séras PAT [en:seras-pat], Brossa PAT [en:brossa-pat], Bruzzo PAT [en:bruzzo-pat], Casàda PAT [en:casada-pat], Reblec PAT [en:reblec-pat], Silter AOP / Silt…) • Synonyms and historical names (NCBI) (Lactobacillus formosensis) • Ecological origins and habitats (Corse — Corse-du-Sud, Haute-Corse ; Italie — Vallée d'Aoste ; Italie — Ligurie ; Italie — Province autonome de Trente, Sardaigne ; Italie) • Paste textures and rheology (Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g ; Leucine : 1.826 g ; Lysine : 0.965 g ; Methionine : 0.515 g) • Cheese families and technologies (en:frozen-cheeses ; Paneer ; Fromages de chèvre ; Estonian cheeses ; en:artisan-products)

Reference genomic architecture (NCBI RefSeq / GenBank)

View assembly on NCBI Datasets ↗

Coding proteins (CDS)

2352 ↗

Assembly status

Scaffold ↗

RefSeq / GenBank accession

GCA_003573535.1 ↗

Sequenced strain / Center

S215 ↗

Nuclear genetic code ↗

Bacterial, Archaeal and Plant Plastid

Mitochondrial code ↗

Unspecified

Historical synonyms and culture collection deposits (click to open source in new window) (1 / 1)

synonym : Lactobacillus formosensis ↗

Microscopic and morphological observation (Wikimedia Commons) Google Images ↗

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

[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 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

[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

[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

[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 ↗