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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 315 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/product/microorganisms/pm42034093-266-9-13?v=ATCC
    Average 96 stars, based on 315 article reviews
    marine microorganism v alginolyticus atcc 17749 - by Bioz Stars, 2026-07
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    marine microorganism v alginolyticus atcc 17749  (ATCC)
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    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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    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.)
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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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    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.)
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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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    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: