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 and Năsal. Its aroma also attracts mosquitoes.
The first comprehensive proteomic reference map of B. linens was recently published
- 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 (Pt 4, number 4): 874. doi:10.1099/ijs.0.012641-0. PMID 19661509.
- Bernard Dixon (27 April 1996). "Cheese, toes, and mosquitoes". British Medical Journal 312 (7038): 1105.
- Charting the cellular and extracellular proteome analysis of Brevibacterium linens DSM 20158 with unsequenced genome by mass spectrometry-driven sequence similarity searches, Khadija Shabbiria, Catherine H. Botting, Ahmad AdnanbMatthew Fuszarda, Journal of ProteomicsVolume 83, 27 May 2013, Pages 99–118
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