Brevibacterium linens
Brevibacterium linens is a gram-positive, rod-shaped bacterium. It is the type species of the family Brevibacteriaceae.[1]
| Brevibacterium linens | |
|---|---|
 | |
| German Romadur cheese, with Brevibacterium linens causing "red smear" on its surface | |
| Scientific classification | |
| Kingdom: | |
| Phylum: | |
| Order: | |
| Suborder: | |
| Family: | Brevibacteriaceae Breed 1953 |
| Genus: | Brevibacterium |
| Binomial name | |
| Brevibacterium linens | |
Brevibacterium linens is ubiquitously present on the human skin, where it causes foot odor. The familiar odor is due to sulfur-containing compounds known as S-methyl thioesters. The same bacterium is also employed to ferment several washed-rind and smear-ripened cheeses such as Munster, Limburger, Port-du-Salut, Raclette, Livarot, Pont l'Eveque, Époisses, Wisconsin Brick, Năsal and Pálpusztai. Its aroma also attracts mosquitoes.[2]
The first comprehensive proteomic reference map of B. linens was published in 2013.[3]
References
- V. B. D. SKERMAN, VICKI McGOWAN, P. H. A. SNEATH (1 January 1980). "Approved Lists of Bacterial Names". International Journal of Systematic and Evolutionary Microbiology. 30 (7038): 225–420. doi:10.1099/00207713-30-1-225.CS1 maint: uses authors parameter (link)
- Bernard Dixon (27 April 1996). "Cheese, toes, and mosquitoes". British Medical Journal. 312 (7038): 1105. doi:10.1136/bmj.312.7038.1105. S2CID 72609132.
- Shabbiri, Khadija; Botting, Catherine H.; Adnan, Ahmad; Fuszard, Matthew (2013). "Charting the cellular and extracellular proteome analysis of Brevibacterium linens DSM 20158 with unsequenced genome by mass spectrometry-driven sequence similarity searches". Journal of Proteomics. 83: 99–118. doi:10.1016/j.jprot.2013.02.029. PMID 23507220.
External links
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.