Brevibacterium linens
| 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. 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