Brevibacterium linens: Difference between revisions

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==Description and significance==
==Description and significance==
[[File:Brevibacteriumlinens.jpg|200px|thumb|right|alt text]]
[[File:Brevibacteriumlinens.jpg|200px|thumb|right|alt text]]
Rahnella aquatilis is a relatively rare gram-negative rod-shaped bacteria which has been found in fresh water, soil, certain animals such as snails [5] and certain beetles, [4] and isolated human clinical specimens. [2]  This bacterium is of importance because of its abundance and its disease-causing ability in humans.  Many different strains have been isolated, and presumably more will be disocvered.
Brevibacterium linens is important because it is the ripening process from yeast and mold flora to a bacterial flora. It can be found on the surfaces of ripened cheeses and can also be found on the bottom of our feet. When looking under a microscope this organism will exhibit a rod coccis on the media but as the cells enter stationary phase they become coccoid shaped. Both shapes are gram positive but some of the strains of this organism and older colonies of this organism can decolorize easily.  


==Genome structure==
==Genome structure==
As of the year 2000, at least 70 strains of Rahnella aquatilis have been identified [1].  According to the National Center for Biotechnology Information (NCBI), the whole genome has been sequenced for R. aquatilis Strain Y9602.  This particular strain has a genome consisting of 4,864,217 basepairs, with two identified plasmids [2].  Another strain, Rahnella aquatilis CUETM 77-115, was shown to have a genome consisting of 5,440,269 basepairs, and had a G-C content of 52.1% [3]. 
 


==Cell and colony structure==
==Cell and colony structure==
Rahnella aquatilis is gram-negative rod-shaped bacterium, about 2-3 microns in length. Strain ISL 19 was isolated from soybean rhizosphere, and was seen to have several flagella for motility [6]. The bacterium can be readily cultured in the laboratory.  
The colonies of the organism have color tints to them which make up the color of the different cheeses. One example of cheese that the organism is found in is Limberger cheese. In this cheese the organism has orange yellow colonies.  


==Metabolism==
==Metabolism==
Rahnella aquatilis is a facultative anaerobe (it can live in the absence or presence of oxygen) that fixes Nitrogen [2]. R. aquatilis metabolizing whey lactose produces high levels of organic acids (except for lactic acid) [7].      
  This organism does not have any endospore formations, is nonmotile, and grows best at temperatures of 20-30 degrees Celsius. It is an obligate aerobe and has slight or no acid production from glucose.  


==Ecology==
==Ecology==
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==Pathology==
==Pathology==
Rahnella aquatilis is pathogenic in humans.  The organism can be diagnosed in patients via blood cultures, respiratory washings, and in wound cultures.  Various infections, such as bacteremia (from renal infection), sepsis, respiratory infection, and urinary tract infection can be the result.  One case involved an 11-month-old girl with congenital heart disease who developed infective endocarditis [8].  Another case involved a 76-year-old male who had prostatic hyperplasia presenting with acute pyelonephritis [9]. It is noted that R. aquatilis can potentially cause life-threatening infections in humans, infants and adults alike, especially the immunocompromised and organ transplant recipients. Treatments have included intravenous and oral levofloxacin therapy (and other members of the quinolone family).
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==
==References==
[1] NCBI. U.S. National Library of Medicine. <http://www.ncbi.nlm.nih.gov/>  
[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.
[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.
[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#>






Edited by Brittany Harlow, student of Dr. Lisa R. Moore, University of Southern Maine, Department of Biological Sciences, http://www.usm.maine.edu/bio
Edited by Brittany Harlow, student of Dr. Lisa R. Moore, University of Southern Maine, Department of Biological Sciences, http://www.usm.maine.edu/bio

Revision as of 12:26, 2 May 2013

This student page has not been curated.

A Microbial Biorealm page on the genus Brevibacterium linens

Classification

Higher order taxa

Bacteria; Actinobacteria; Actinobacteria; Actinobacteridae; Actinomycetales; Micrococcineae; Brevibacteriaceae; Brevibacterium

Species

Species (linens)

Brevibacterium linens

Description and significance

alt text

Brevibacterium linens is important because it is the ripening process from yeast and mold flora to a bacterial flora. It can be found on the surfaces of ripened cheeses and can also be found on the bottom of our feet. When looking under a microscope this organism will exhibit a rod coccis on the media but as the cells enter stationary phase they become coccoid shaped. Both shapes are gram positive but some of the strains of this organism and older colonies of this organism can decolorize easily.

Genome structure

Cell and colony structure

The colonies of the organism have color tints to them which make up the color of the different cheeses. One example of cheese that the organism is found in is Limberger cheese. In this cheese the organism has orange yellow colonies.

Metabolism

  This organism does not have any endospore formations, is nonmotile, and grows best at temperatures of 20-30 degrees Celsius. It is an obligate aerobe and has slight or no acid production from glucose. 

Ecology

Rahnella aquatilis is named so because of its prevalence in fresh water. It has been found around the globe in places like the United States, Korea, Japan, Russia, the Ukraine, and Egypt. R. aquatilis has also been found in humans, soil, and snails [5]. One of the most unusual places for the the microbe to have been found was inside the gut of certain speicies of longicorn beetles in Korea [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#>


Edited by Brittany Harlow, student of Dr. Lisa R. Moore, University of Southern Maine, Department of Biological Sciences, http://www.usm.maine.edu/bio