Brevibacterium linens

Brevibacterium linens is a species of bacteria that is commonly used in the production of certain types of cheese. It is known for its role in developing the characteristic flavor and aroma of smear-ripened cheeses.

Characteristics

Brevibacterium linens is a Gram-positive bacterium that belongs to the family Brevibacteriaceae. It is a rod-shaped bacterium that is non-motile and aerobic. The bacterium is known for its ability to produce a distinctive orange-red pigment, which contributes to the color of the cheese rind.

Role in Cheese Production

Romadur cheese, a type of cheese that uses Brevibacterium linens in its production

Brevibacterium linens is primarily used in the production of smear-ripened cheeses, such as Limburger, Munster, and Romadur. During the cheese-making process, the bacterium is applied to the surface of the cheese, where it grows and forms a smear. This smear is responsible for the breakdown of proteins and fats in the cheese, leading to the development of its characteristic flavor and aroma.

The bacterium thrives in the moist and salty environment of the cheese rind, where it contributes to the ripening process by producing enzymes that break down the cheese's components. This enzymatic activity results in the softening of the cheese and the development of its pungent smell.

Health and Safety

Brevibacterium linens is generally regarded as safe for use in food production. It is not known to be pathogenic to humans and is considered a beneficial bacterium in the context of cheese production. However, individuals with allergies to certain types of cheese may experience reactions due to the compounds produced by the bacterium.

Related pages

• Cheese
• Smear-ripened cheese
• Limburger cheese
• Munster cheese
• Romadur cheese