Brevibacterium linens: Difference between revisions
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==Description and significance== | ==Description and significance== | ||
[[File:Romadur.jpg|200px|thumb|left|Romadur cheese <sup>5</sup>]] | [[File:Romadur.jpg|200px|thumb|left|Romadur cheese <sup>[5]</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>3</sup>. It causes foot odor. | ''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>[3]</sup>. It causes foot odor. | ||
Another thing that makes it unique is that it is found in cheeses. It was first isolated from romadur cheese in Germany<sup>3</sup>. Other cheese surfaces it is on are Munster, Brick, Tilsiter, and Appenzeller<sup>2</sup>. | Another thing that makes it unique is that it is found in cheeses. It was first isolated from romadur cheese in Germany<sup>[3]</sup>. Other cheese surfaces it is on are Munster, Brick, Tilsiter, and Appenzeller<sup>[2]</sup>. | ||
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[[File:Linensgenome.png]] | [[File:Linensgenome.png]] | ||
''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 genome<sup>3</sup>. The picture above shows a partial sequence of the genome. Each color represents different types of transports and the direction that transport is going <sup>3</sup>. | ''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 genome<sup>[3]</sup>. The picture above shows a partial sequence of the genome. Each color represents different types of transports and the direction that transport is going <sup>[3]</sup>. | ||
==Cell and colony structure== | ==Cell and colony structure== | ||
''Brevibacterium linens'' are gram positive, rod-shaped colonies <sup>3</sup>. 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 <sup>2</sup>. Both of these shapes are gram positive but some of the strains can decolorize easily <sup>2</sup>. They are non-motile and aerobic. These colonies have a pH range of 5.5-9.5. It is halo-tolerant and non sporing. | ''Brevibacterium linens'' are gram positive, rod-shaped colonies <sup>[3]</sup>. 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 <sup>[2]</sup>. Both of these shapes are gram positive but some of the strains can decolorize easily <sup>[2]</sup>. 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== | ==Metabolism== | ||
''Brevibacterium linens'' is strictly aerobic. ''B.linens'' plays a big role in the metabolism of cheeses. The ripening of the cheese goes from a yeast and mold flora to a bacterial flora <sup>2</sup>. The yeast uses the lactate in the curd for energy, increasing the pH, allowing growth of ''B.linens''. These cheeses are high in salt concentration with allows only halotolerant microorganisms to grow on the surface of the cheese<sup>2</sup>. | ''Brevibacterium linens'' is strictly aerobic. ''B.linens'' plays a big role in the metabolism of cheeses. The ripening of the cheese goes from a yeast and mold flora to a bacterial flora <sup>[2]</sup>. The yeast uses the lactate in the curd for energy, increasing the pH, allowing growth of ''B.linens''. These cheeses are high in salt concentration with allows only halotolerant microorganisms to grow on the surface of the cheese<sup>[2]</sup>. | ||
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==Ecology== | ==Ecology== | ||
''Brevibacterium linens'' does not have any endospore formation and is nonmotile. The temperature range is mesophilic, however the optimum temperature for growth is 20-30°C <sup>3</sup>. | ''Brevibacterium linens'' does not have any endospore formation and is nonmotile. The temperature range is mesophilic, however the optimum temperature for growth is 20-30°C <sup>[3]</sup>. | ||
Revision as of 20:36, 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 [3]. It causes foot odor.
Another thing that makes it unique is that it is found in cheeses. It was first isolated from romadur cheese in Germany[3]. Other cheese surfaces it is on are Munster, Brick, Tilsiter, and Appenzeller[2].
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 genome[3]. The picture above shows a partial sequence of the genome. Each color represents different types of transports and the direction that transport is going [3].
Cell and colony structure
Brevibacterium linens are gram positive, rod-shaped colonies [3]. 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
Brevibacterium linens is strictly aerobic. B.linens plays a big role in the metabolism of cheeses. The ripening of the cheese goes from a yeast and mold flora to a bacterial flora [2]. The yeast uses the lactate in the curd for energy, increasing the pH, allowing growth of B.linens. These cheeses are high in salt concentration with allows only halotolerant microorganisms to grow on the surface of the cheese[2].
Ecology
Brevibacterium linens does not have any endospore formation and is nonmotile. The temperature range is mesophilic, however the optimum temperature for growth is 20-30°C [3].
Pathology
There are no known pathogens with this bacteria.
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] JGI. DOE Joint Genome Institute. <http://img.jgi.doe.gov/cgi-bin/w/main.cgi?section=TaxonDetail&taxon_oid=638341022#>
[4]Leary, Heather. The Microscopy Facility. <http://bioweb.usu.edu/microscopy/Research.htm>
[5]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
