Brevibacterium linens

Brevibacterium linens is a species of bacteria that is used in the production of certain types of cheese. It is a member of the genus Brevibacterium, which is part of the family Brevibacteriaceae. B. linens is known for its strong smell, which is often compared to body odor. This is due to the fact that it is also one of the bacteria responsible for foot odor in humans.

Characteristics

Brevibacterium linens is a Gram-positive, non-spore-forming, rod-shaped bacterium. It is aerobic, meaning it requires oxygen to grow, and it is also halotolerant, meaning it can tolerate high levels of salt. It is typically found in soil and water, but it is also a normal part of the human skin flora.

Role in Cheese Production

In the cheese-making process, B. linens is used to ripen the cheese and give it a distinctive flavor and smell. It is particularly associated with washed-rind cheeses, such as Limburger, Munster, and Epoisses. The bacteria are applied to the surface of the cheese, where they break down the proteins and fats in the cheese, producing a variety of compounds that contribute to the cheese's flavor and aroma.

Health Effects

While B. linens is generally considered safe for consumption in cheese, it can occasionally cause infections in humans, particularly in people with weakened immune systems. However, such cases are rare.

See Also

• Cheese
• Bacteria
• Cheese ripening