Brevibacteriaceae

Brevibacterium
Scientific classification
Kingdom:	Bacteria
Phylum:	Actinobacteria
Order:	Actinomycetales
Suborder:	Micrococcineae
Family:	Brevibacteriaceae Breed 1953
Genus:	Brevibacterium Breed 1953
Type species
Brevibacterium linens
Species
B. acetyliticum B. albidum B. antiquum B. aurantiacum B. avium B. casei B. celere B. divaricatum B. epidermidis B. frigoritolerans B. halotolerans B. immotum B. iodinum B. linens B. luteolum B. luteum B. mcbrellneri B. otitidis B. oxydans B. paucivorans B. permense B. picturae B. samyangense B. sanguinis B. stationis

B. acetyliticum
B. albidum
B. antiquum
B. aurantiacum
B. avium
B. casei
B. celere
B. divaricatum
B. epidermidis
B. frigoritolerans
B. halotolerans
B. immotum
B. iodinum
B. linens
B. luteolum
B. luteum
B. mcbrellneri
B. otitidis
B. oxydans
B. paucivorans
B. permense
B. picturae
B. samyangense
B. sanguinis
B. stationis

Brevibacterium is a genus of bacteria of the order Actinomycetales. They are Gram-positive soil organisms. It is the sole genus in the family Brevibacteriaceae.

Note: Brevibacterium stationis may now be re-classified as Corynebacterium stationis.

Brevibacterium linens is ubiquitously present on the human skin, where it causes foot odor. The familiar odor is due to sulphur containing compounds known as S-methyl thioesters. The same bacterium is also employed to ferment several cheeses such as Munster, Limburger, Port-du-Salut, Raclette, Livarot, Pont l'Eveque and Năsal. Its aroma also attracts mosquitoes.

The first comprehensive proteomic reference map of B. linens was recently published

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Wikipedia