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marine microorganism v alginolyticus atcc 17749  (ATCC)
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ATCC marine microorganism v alginolyticus atcc 17749
Marine Microorganism V Alginolyticus Atcc 17749, supplied by ATCC, used in various techniques. Bioz Stars score: 96/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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microorganisms l lactis subsp lactis  (Tiroler Landeskrankenanstalten)
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Biplot OPLS-DA of Stilfser type without PDO (BATO, blue), Bergkäse without PDO (BK, green), and Tiroler Bergkäse PDO (BKGU, red). The samples show a separation according to the analyzed variables. Numbers (1−30) indicate the variables: 1 = 2,3-Butanediol, 2 = L. <t>lactis</t> <t>subsp.</t> lactis , 3 = L. lactis subsp. cremoris, 4 = S. thermophilus , 5 = 3-Methyl-1-Butanol, 6 = Ethanol, 7 = Isobutyric Acid, 8 = Isovaleric Acid, 9 = Acetic Acid, 10 = L. helveticus , 11 = Biacetyl, 12 = Benzaldehyde, 13 = 2-Heptanol, 14 = Acetoin, 15 = 1-Hexanol, 16 = Valeric Acid, 17 = Dimethyl Disulfide, 18 = Butyric Acid, 19 = Hexanal, 20 = Sum of FAA, 21 = L. delbrueckii , 22 = 2-Pentanone, 23 = 3-Methyl-Butanal, 24 = Hexanoic Acid, 25 = 2-Heptanone, 26 = 2-Nonanone, 27 = Propanoic Acid, 28 = L. mesenteroides , 29 = Octanoic Acid, 30 = L. casei group. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)
Microorganisms L Lactis Subsp Lactis, supplied by Tiroler Landeskrankenanstalten, used in various techniques. Bioz Stars score: 86/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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nucleospin microbial dna kit  (MACHEREY NAGEL)
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Biplot OPLS-DA of Stilfser type without PDO (BATO, blue), Bergkäse without PDO (BK, green), and Tiroler Bergkäse PDO (BKGU, red). The samples show a separation according to the analyzed variables. Numbers (1−30) indicate the variables: 1 = 2,3-Butanediol, 2 = L. <t>lactis</t> <t>subsp.</t> lactis , 3 = L. lactis subsp. cremoris, 4 = S. thermophilus , 5 = 3-Methyl-1-Butanol, 6 = Ethanol, 7 = Isobutyric Acid, 8 = Isovaleric Acid, 9 = Acetic Acid, 10 = L. helveticus , 11 = Biacetyl, 12 = Benzaldehyde, 13 = 2-Heptanol, 14 = Acetoin, 15 = 1-Hexanol, 16 = Valeric Acid, 17 = Dimethyl Disulfide, 18 = Butyric Acid, 19 = Hexanal, 20 = Sum of FAA, 21 = L. delbrueckii , 22 = 2-Pentanone, 23 = 3-Methyl-Butanal, 24 = Hexanoic Acid, 25 = 2-Heptanone, 26 = 2-Nonanone, 27 = Propanoic Acid, 28 = L. mesenteroides , 29 = Octanoic Acid, 30 = L. casei group. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)
Nucleospin Microbial Dna Kit, supplied by MACHEREY NAGEL, used in various techniques. Bioz Stars score: 96/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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test microorganism coronavirus 229e  (ATCC)
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ATCC test microorganism coronavirus 229e
Biplot OPLS-DA of Stilfser type without PDO (BATO, blue), Bergkäse without PDO (BK, green), and Tiroler Bergkäse PDO (BKGU, red). The samples show a separation according to the analyzed variables. Numbers (1−30) indicate the variables: 1 = 2,3-Butanediol, 2 = L. <t>lactis</t> <t>subsp.</t> lactis , 3 = L. lactis subsp. cremoris, 4 = S. thermophilus , 5 = 3-Methyl-1-Butanol, 6 = Ethanol, 7 = Isobutyric Acid, 8 = Isovaleric Acid, 9 = Acetic Acid, 10 = L. helveticus , 11 = Biacetyl, 12 = Benzaldehyde, 13 = 2-Heptanol, 14 = Acetoin, 15 = 1-Hexanol, 16 = Valeric Acid, 17 = Dimethyl Disulfide, 18 = Butyric Acid, 19 = Hexanal, 20 = Sum of FAA, 21 = L. delbrueckii , 22 = 2-Pentanone, 23 = 3-Methyl-Butanal, 24 = Hexanoic Acid, 25 = 2-Heptanone, 26 = 2-Nonanone, 27 = Propanoic Acid, 28 = L. mesenteroides , 29 = Octanoic Acid, 30 = L. casei group. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)
Test Microorganism Coronavirus 229e, supplied by ATCC, used in various techniques. Bioz Stars score: 96/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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microorganism cultures  (Pasteur Institute)
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Biplot OPLS-DA of Stilfser type without PDO (BATO, blue), Bergkäse without PDO (BK, green), and Tiroler Bergkäse PDO (BKGU, red). The samples show a separation according to the analyzed variables. Numbers (1−30) indicate the variables: 1 = 2,3-Butanediol, 2 = L. <t>lactis</t> <t>subsp.</t> lactis , 3 = L. lactis subsp. cremoris, 4 = S. thermophilus , 5 = 3-Methyl-1-Butanol, 6 = Ethanol, 7 = Isobutyric Acid, 8 = Isovaleric Acid, 9 = Acetic Acid, 10 = L. helveticus , 11 = Biacetyl, 12 = Benzaldehyde, 13 = 2-Heptanol, 14 = Acetoin, 15 = 1-Hexanol, 16 = Valeric Acid, 17 = Dimethyl Disulfide, 18 = Butyric Acid, 19 = Hexanal, 20 = Sum of FAA, 21 = L. delbrueckii , 22 = 2-Pentanone, 23 = 3-Methyl-Butanal, 24 = Hexanoic Acid, 25 = 2-Heptanone, 26 = 2-Nonanone, 27 = Propanoic Acid, 28 = L. mesenteroides , 29 = Octanoic Acid, 30 = L. casei group. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)
Microorganism Cultures, supplied by Pasteur Institute, used in various techniques. Bioz Stars score: 86/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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microorganism neat nc nc zno sp nc zno sh nc zno fl s aureus atcc 6538p 17 1  (ATCC)
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ATCC microorganism neat nc nc zno sp nc zno sh nc zno fl s aureus atcc 6538p 17 1
Biplot OPLS-DA of Stilfser type without PDO (BATO, blue), Bergkäse without PDO (BK, green), and Tiroler Bergkäse PDO (BKGU, red). The samples show a separation according to the analyzed variables. Numbers (1−30) indicate the variables: 1 = 2,3-Butanediol, 2 = L. <t>lactis</t> <t>subsp.</t> lactis , 3 = L. lactis subsp. cremoris, 4 = S. thermophilus , 5 = 3-Methyl-1-Butanol, 6 = Ethanol, 7 = Isobutyric Acid, 8 = Isovaleric Acid, 9 = Acetic Acid, 10 = L. helveticus , 11 = Biacetyl, 12 = Benzaldehyde, 13 = 2-Heptanol, 14 = Acetoin, 15 = 1-Hexanol, 16 = Valeric Acid, 17 = Dimethyl Disulfide, 18 = Butyric Acid, 19 = Hexanal, 20 = Sum of FAA, 21 = L. delbrueckii , 22 = 2-Pentanone, 23 = 3-Methyl-Butanal, 24 = Hexanoic Acid, 25 = 2-Heptanone, 26 = 2-Nonanone, 27 = Propanoic Acid, 28 = L. mesenteroides , 29 = Octanoic Acid, 30 = L. casei group. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)
Microorganism Neat Nc Nc Zno Sp Nc Zno Sh Nc Zno Fl S Aureus Atcc 6538p 17 1, supplied by ATCC, used in various techniques. Bioz Stars score: 99/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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Biplot OPLS-DA of Stilfser type without PDO (BATO, blue), Bergkäse without PDO (BK, green), and Tiroler Bergkäse PDO (BKGU, red). The samples show a separation according to the analyzed variables. Numbers (1−30) indicate the variables: 1 = 2,3-Butanediol, 2 = L. lactis subsp. lactis , 3 = L. lactis subsp. cremoris, 4 = S. thermophilus , 5 = 3-Methyl-1-Butanol, 6 = Ethanol, 7 = Isobutyric Acid, 8 = Isovaleric Acid, 9 = Acetic Acid, 10 = L. helveticus , 11 = Biacetyl, 12 = Benzaldehyde, 13 = 2-Heptanol, 14 = Acetoin, 15 = 1-Hexanol, 16 = Valeric Acid, 17 = Dimethyl Disulfide, 18 = Butyric Acid, 19 = Hexanal, 20 = Sum of FAA, 21 = L. delbrueckii , 22 = 2-Pentanone, 23 = 3-Methyl-Butanal, 24 = Hexanoic Acid, 25 = 2-Heptanone, 26 = 2-Nonanone, 27 = Propanoic Acid, 28 = L. mesenteroides , 29 = Octanoic Acid, 30 = L. casei group. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)

Journal: Food Chemistry: Molecular Sciences

Article Title: Characterization of Tiroler Bergkäse PDO cheese: A multimethodological approach

doi: 10.1016/j.fochms.2025.100336

Figure Lengend Snippet: Biplot OPLS-DA of Stilfser type without PDO (BATO, blue), Bergkäse without PDO (BK, green), and Tiroler Bergkäse PDO (BKGU, red). The samples show a separation according to the analyzed variables. Numbers (1−30) indicate the variables: 1 = 2,3-Butanediol, 2 = L. lactis subsp. lactis , 3 = L. lactis subsp. cremoris, 4 = S. thermophilus , 5 = 3-Methyl-1-Butanol, 6 = Ethanol, 7 = Isobutyric Acid, 8 = Isovaleric Acid, 9 = Acetic Acid, 10 = L. helveticus , 11 = Biacetyl, 12 = Benzaldehyde, 13 = 2-Heptanol, 14 = Acetoin, 15 = 1-Hexanol, 16 = Valeric Acid, 17 = Dimethyl Disulfide, 18 = Butyric Acid, 19 = Hexanal, 20 = Sum of FAA, 21 = L. delbrueckii , 22 = 2-Pentanone, 23 = 3-Methyl-Butanal, 24 = Hexanoic Acid, 25 = 2-Heptanone, 26 = 2-Nonanone, 27 = Propanoic Acid, 28 = L. mesenteroides , 29 = Octanoic Acid, 30 = L. casei group. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)

Article Snippet: The microorganisms L. lactis subsp. lactis, and L. lactis subsp. cremoris are not present in the starter culture of Tiroler Bergkäse PDO and may originate from the environment or the raw milk ( ; ).

Techniques: