| 词条 | Brevibacterium linens |
| 释义 |
| color = lightgrey | image = File:Romadur-Käse.jpg | image_caption = German Romadur cheese, with Brevibacterium linens causing "red smear" on its surface | name = Brevibacterium linens | regnum = Bacteria | phylum = Actinobacteria | ordo = Actinomycetales | subordo = Micrococcineae | familia = Brevibacteriaceae | familia_authority = Breed 1953 | genus = Brevibacterium | binomial = Brevibacterium linens | binomial_authority = }}Brevibacterium linens is a gram-positive, rod-shaped bacterium. It is the type species of the family Brevibacteriaceae.[1]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 washed-rind and smear-ripened cheeses such as Munster, Limburger, Port-du-Salut, Raclette, Livarot, Pont l'Eveque, Wisconsin Brick, Năsal and Pálpusztai. Its aroma also attracts mosquitoes.[2] The first comprehensive proteomic reference map of B. linens was published in 2013.[3] References1. ^{{Cite journal|url=http://ijs.microbiologyresearch.org/content/journal/ijsem/10.1099/00207713-30-1-225|work=ICSP|title=Approved Lists of Bacterial Names|authors=V. B. D. SKERMAN, VICKI McGOWAN, P. H. A. SNEATH|date=1 January 1980|volume=30 |number=7038 |pages= 225–420|doi=10.1099/00207713-30-1-225}} 2. ^{{Cite journal|url=http://www.bmj.com/content/312/7038/1105.1.full |work=British Medical Journal |title=Cheese, toes, and mosquitoes |author=Bernard Dixon |date=27 April 1996 |volume=312 |number=7038 |page=1105 |doi=10.1136/bmj.312.7038.1105}} 3. ^{{cite journal|doi=10.1016/j.jprot.2013.02.029 | volume=83 | title=Charting the cellular and extracellular proteome analysis of Brevibacterium linens DSM 20158 with unsequenced genome by mass spectrometry-driven sequence similarity searches | year=2013 | journal=Journal of Proteomics | pages=99–118 | last1 = Shabbiri | first1 = Khadija | last2 = Botting | first2 = Catherine H. | last3 = Adnan | first3 = Ahmad | last4 = Fuszard | first4 = Matthew}} External links
2 : Bacteria used in dairy products|Bacteria genera |
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