Brevibacteriaceae

Brevibacteriaceae is a family of bacteria in the order Actinomycetales. This family is characterized by its members' ability to survive in a variety of environments, including soil, water, and even the human body. The most well-known member of this family is Brevibacterium linens, which is used in the production of certain types of cheese.

Taxonomy

The family Brevibacteriaceae is part of the phylum Actinobacteria, which is one of the largest phyla of bacteria. Within the family, there are several genera, including Brevibacterium, Brochothrix, Corynebacterium, and Dermabacter.

Characteristics

Members of the Brevibacteriaceae family are typically Gram-positive, non-spore-forming, and rod-shaped. They are also aerobic, meaning they require oxygen to grow and reproduce. Some species are facultatively anaerobic, meaning they can survive in both oxygen-rich and oxygen-poor environments.

Ecology and Significance

Brevibacteriaceae bacteria are found in a variety of environments, including soil, water, and the human body. They play important roles in the decomposition of organic matter and the nitrogen cycle. Some species are also used in industrial processes, such as the production of cheese and other fermented foods.

Brevibacterium linens, for example, is used in the production of Munster cheese, Limburger cheese, and other types of washed-rind cheese. It is responsible for the distinctive smell and flavor of these cheeses.

Health Implications

While most Brevibacteriaceae bacteria are harmless, some can cause disease in humans. For example, Corynebacterium diphtheriae is the bacterium responsible for diphtheria, a serious respiratory illness.

See Also

• Actinobacteria
• Brevibacterium
• Corynebacterium
• Cheese

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