Brevibacterium linens: Difference between revisions
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''Brevibacterium linens'' is found in soil but what makes it unique to other ''Brevibacterium'' is that it is also found on human skin, more specifically our feet <sup>4</sup>. It causes foot odor. Another thing that makes it unique is that it is found in cheeses. It is the ripening process from yeast and mold flora to a bacterial flora [3]. It was first isolated from romadur cheese in Germany, but is also found mostly in Limburger cheese <sup>4</sup>. | ''Brevibacterium linens'' is found in soil but what makes it unique to other ''Brevibacterium'' is that it is also found on human skin, more specifically our feet <sup>4</sup>. It causes foot odor. Another thing that makes it unique is that it is found in cheeses. It is the ripening process from yeast and mold flora to a bacterial flora [3]. It was first isolated from romadur cheese in Germany, but is also found mostly in Limburger cheese <sup>4</sup>. | ||
==Genome structure== | ==Genome structure== | ||
Revision as of 20:09, 2 May 2013
A Microbial Biorealm page on the genus Brevibacterium linens
Classification
Higher order taxa
Bacteria; Actinobacteria; Actinobacteria; Actinobacteridae; Actinomycetales; Micrococcineae; Brevibacteriaceae; Brevibacterium 1
Species
Species (linens)
Brevibacterium linens
Description and significance
Brevibacterium linens is found in soil but what makes it unique to other Brevibacterium is that it is also found on human skin, more specifically our feet 4. It causes foot odor. Another thing that makes it unique is that it is found in cheeses. It is the ripening process from yeast and mold flora to a bacterial flora [3]. It was first isolated from romadur cheese in Germany, but is also found mostly in Limburger cheese 4.
Genome structure
Brevibacterium linens has a linear genome with 4,366,969 base pairs. There are 2,741,031 G+C base pairs, making up 63% of the genome4. The picture above shows a partial sequence of the genome. Each color represents different types of transports and the direction that transport is going 4.
Cell and colony structure
Brevibacterium linens are gram positive, rod-shaped colonies 4. When looking under the microscope it exhibits a rod coccis shape on the media but as the cells enter stationary phase they become coccoid shaped 2. Both of these shapes are gram positive but some of the strains can decolorize easily 2. They are non-motile and aerobic. These colonies have a pH range of 5.5-9.5. It is halo-tolerant and non sporing.
Metabolism
It is an obligate aerobe and has slight or no acid production from glucose.
Ecology
Brevibacterium linens is found in the soil but mostly found on human skin and cheese. This organism does not have any endospore formations, is nonmotile. The temperature range is mesophilic, however the optimum temperature for growth is 20-30°C 4.
Pathology
Besides producing the color of cheese and the odor of it, this organism is the reason why out feet smell. We have this bacterium on the bottom of our feet and that is what causes the foot odor.
References
[1] NCBI. U.S. National Library of Medicine. <http://www.ncbi.nlm.nih.gov/>
[2] Rattray, Fergal P., and Patrick F. Fox. "Aspects of Enzymology and Biochemical Properties of Brevibacterium Linens Relevant to Cheese Ripening." Journal of Dairy Science, Volume 82, 1999, Pages 891-909.
[3] Sorhaug, Terje, and John Ordal. "Cell-Bound Lipase and Esterase of Brevibacterium Linens." Applied Microbiology, Volume 25, 1974, Pages 607-608.
[4] JGI. DOE Joint Genome Institute. <http://img.jgi.doe.gov/cgi-bin/w/main.cgi?section=TaxonDetail&taxon_oid=638341022#>
[5]Leary, Heather. The Microscopy Facility. <http://bioweb.usu.edu/microscopy/Research.htm>
[6]The refined world of cheese. <http://pro-cheese.ru/romadur.html>
Edited by Brittany Harlow, student of Dr. Lisa R. Moore, University of Southern Maine, Department of Biological Sciences, http://www.usm.maine.edu/bio
