Brevibacterium
| Brevibacterium | |
|---|---|
| Scientific classification | |
| Kingdom: | Bacteria |
| Phylum: | Actinobacteria |
| Order: | Actinomycetales |
| Suborder: | Micrococcineae |
| Family: | Brevibacteriaceae Breed 1953 |
| Genus: | Brevibacterium Breed 1953 |
| Type species | |
| Brevibacterium linens |
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| Species | |
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B. acetyliticum |
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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.[1]
Brevibacterium linens is ubiquitously present on the human skin, where it causes foot odor. The same bacterium is also employed to ferment several cheeses such as Munster, Limburger, Port-du-Salut, Raclette and Năsal. Its aroma also attracts mosquitoes.[2]
References [edit]
- ^ Bernard KA, Wiebe D, Burdz T, Reimer A, Ng B, Singh C, Schindle S, Pacheco AL (April 2010). "Assignment of Brevibacterium stationis (ZoBell and Upham 1944) Breed 1953 to the genus Corynebacterium, as Corynebacterium stationis comb. nov., and emended description of the genus Corynebacterium to include isolates that can alkalinize citrate". International Journal of Systematic and Evolutionary Biology 60 (4): 874.
- ^ Bernard Dixon (27 April 1996). "Cheese, toes, and mosquitoes". British Medical Journal 312 (7038): 1105.
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