Brevibacterium

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Brevibacterium

(brev'ē-bak-tēr'ē-um),
A bacterial genus of nonmotile, non-spore-forming, gram-positive rods found as normal human skin flora and in raw milk and on the surface of cheeses; some species, recovered from patients with septicemia and from the peritoneum of patients undergoing peritoneal dialysis, appear to be opportunistic human pathogens.

Brev·i·bac·ter·i·um

(brev'i-bak-tēr'ē-ŭm)
A bacterial genus of nonmotile, non-spore-forming, gram-positive rods found as normal human skin flora, in raw milk, and on the surface of cheeses; some species, recovered from patients with septicemia and from the peritoneum of patients undergoing peritoneal dialysis, appear to be opportunistic human pathogens.
References in periodicals archive ?
The current study highlighted the capability of the thermophilic bacteria Brevibacterium linens and Bacillus subtilis for the production of amylolytic and proteolytic enzymes.
Properties and antimicrobial activity of the smear surface cheese coryneform bacterium Brevibacterium linens.
Optimized production, purification and characterization of alpha amylase by Brevibacterium linens DSM 20158, using biostatistical approach.
Antibiotic resistance profile of Brevibacterium linens and Bacillus subtilis where 1, Amikacin (AK); 2, Cefepime (CPM); 3, Ticarcillin (TC); 4, Piperacillin (PRL); 5, Gentamicin (GM); 6, Colistin (CL); 7, Rifampicin (RIF); 8, Penicillin G (PG); 9, Imipenem (IMI); 10, Cephalothin (KF); 11, Clindamycin (CD); 12, Cotrimoxazole (TS); 13, Erythromycin (E); 14, Ampicillin (AP).
The heavy metals resistance profile of Brevibacterium linens and Bacillus subtilis where the sensitivity was calculated by measuring the diameter of clear zone (mm) Isolate Heavy metals Concentration ([mu]g/ml) 25 50 100 K2 Hg[Cl.
Using biochemical and physiological test, we determined that one of these colonies belonged to a Brevibacterium linens strain that we named Ap.
Key words: Brevibacterium linens, cheese, secondary ferment.
Isolation, Identification and Use of a Brevibacterium linens Strain, to Prepare Cheese
Muchos microorganismos han sido utilizados como fermentos secundarios en la elaboracion de quesos madurados, entre ellos se encuentran bacterias como Brevibacterium linens [24, 28, 31, 40].
En el presente trabajo se plantea el aislamiento e identificacion de una cepa de Brevibacterium linens y su influencia como fermento secundario, en la elaboracion de un queso de Pasta Suave y Concha Lavada.
De los resultados obtenidos en las pruebas arriba descritas y tomando en cuenta los reportes de otros investigadores, podemos suponer que la cepa Ap es Brevibacterium linens.
Antibacterial and hemolytic activities of linenscin OC2, a hydrophobic substance produced by Brevibacterium linens OC2.