Brevibacterium linens
E446639
Brevibacterium linens is a species of bacteria known for producing the characteristic orange-red color and strong aroma of washed-rind cheeses.
Statements (48)
| Predicate | Object |
|---|---|
| instanceOf |
actinobacteria
ⓘ
bacterial species ⓘ |
| associatedWith |
Epoisses cheese
NERFINISHED
ⓘ
Limburger cheese NERFINISHED ⓘ Munster cheese NERFINISHED ⓘ Taleggio cheese NERFINISHED ⓘ |
| biosafetyLevel | BSL-1 ⓘ |
| causes |
orange-red cheese rind color
ⓘ
strong cheese aroma ⓘ |
| cellShape | rod-shaped ⓘ |
| describedAs | coryneform bacterium ⓘ |
| domain | Bacteria ⓘ |
| family | Brevibacteriaceae NERFINISHED ⓘ |
| firstDescribedBy | Lehmann and Neumann NERFINISHED ⓘ |
| firstDescriptionYear | 1896 ⓘ |
| foundOn |
human feet
ⓘ
human skin in moist areas ⓘ smear-ripened cheeses ⓘ washed-rind cheeses ⓘ |
| genus | Brevibacterium NERFINISHED ⓘ |
| gramStain | Gram-positive ⓘ |
| growthTemperatureRange | mesophilic ⓘ |
| habitat |
cheese surface
ⓘ
human skin ⓘ marine environments ⓘ |
| metabolism | chemoorganotrophic ⓘ |
| motility | non-motile ⓘ |
| odorSimilarity | human foot odor ⓘ |
| optimalGrowthTemperature | around 25–30 °C ⓘ |
| oxygenRequirement | aerobic ⓘ |
| pHPreference | slightly acidic to neutral pH ⓘ |
| phylum | Actinobacteria NERFINISHED ⓘ |
| produces |
ammonia
ⓘ
carotenoid pigments ⓘ lipolytic enzymes ⓘ methanethiol ⓘ orange-red pigments ⓘ proteolytic enzymes ⓘ short-chain fatty acids ⓘ sulfur-containing compounds ⓘ |
| roleInFood | cheese ripening ⓘ |
| sporeFormation | non-spore-forming ⓘ |
| taxonRank | species ⓘ |
| tolerates |
high salt concentration
ⓘ
low water activity ⓘ |
| usedIn | surface smear cultures for cheese ⓘ |
| uses |
amino acids as carbon source
ⓘ
lactate as carbon source ⓘ |
Referenced by (2)
Full triples — surface form annotated when it differs from this entity's canonical label.