|German Romadur cheese, with Brevibacterium linens causing "red smear" on its surface|
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, Wisconsin Brick and Năsal. Its aroma also attracts mosquitoes.
The first comprehensive proteomic reference map of B. linens was published in 2013.
- V. B. D. SKERMAN, VICKI McGOWAN, P. H. A. SNEATH (1 January 1980). "Approved Lists of Bacterial Names". ICSP. 30 (7038): 225–420. doi:10.1099/00207713-30-1-225.CS1 maint: Uses authors parameter (link)
- Bernard Dixon (27 April 1996). "Cheese, toes, and mosquitoes". British Medical Journal. 312 (7038): 1105. doi:10.1136/bmj.312.7038.1105.
- Shabbiri, Khadija; Botting, Catherine H.; Adnan, Ahmad; Fuszard, Matthew (2013). "Charting the cellular and extracellular proteome analysis of Brevibacterium linens DSM 20158 with unsequenced genome by mass spectrometry-driven sequence similarity searches". Journal of Proteomics. 83: 99–118. doi:10.1016/j.jprot.2013.02.029.
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