Brevibacterium
| Brevibacterium | |
|---|---|
| Scientific classification | |
| Kingdom: | |
| Phylum: | |
| Order: | |
| Suborder: | |
| Family: |
Brevibacteriaceae
Breed 1953
|
| Genus: |
Brevibacterium
Breed 1953
|
| Type species | |
| Brevibacterium linens |
|
| Species | |
|
B. acetyliticum |
|
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Brevibacterium is a genus of bacteria of the order Actinomycetales. They are Gram-positive soil organisms. It is the sole genus in the family Brevibacteriaceae.
Note: Brevibacterium stationis may now be re-classified as Corynebacterium stationis.[1]
Brevibacterium linens is ubiquitously present on the human skin, where it causes foot odor. The familiar odor is due to sulphur containing compounds known as S-methyl thioesters. The same bacterium is also employed to ferment several cheeses such as Munster, Limburger, Port-du-Salut, Raclette, Livarot, Pont l'Eveque and Năsal. Its aroma also attracts mosquitoes.[2]
The first comprehensive proteomic reference map of B. linens was recently published[3]
Further reading
Mimura, Haruo (September 2014). "Growth Enhancement of the Halotolerant "Brevibacterium" sp JCM 6894 by Methionine Externally Added to a Chemically Defined Medium". Biocontrol Science 19 (3): 151–155.
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References
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Charting the cellular and extracellular proteome analysis of Brevibacterium linens DSM 20158 with unsequenced genome by mass spectrometry-driven sequence similarity searches, Khadija Shabbiria, Catherine H. Botting, Ahmad AdnanbMatthew Fuszarda, Journal of ProteomicsVolume 83, 27 May 2013, Pages 99–118
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