Brevibacterium

(redirected from Brevibacterium linens)
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Brevibacterium

[‚brev·ə‚bak′tir·ē·əm]
(microbiology)
A genus of short, unbranched, rod-shaped bacteria in the coryneform group.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
According to the metabolic fingerprints (Table 3), the isolate K2 from Bani Malik hot spring was identified as Brevibacterium linens meanwhile the K10 isolate from Al-khoba hot spring was identified as Bacillus subtilis.
Based on the metabolic fingerprint, the bacterial isolates K2 and K10 were identified as Brevibacterium linens and Bacillus subtilis, respectively.
Washed Rind cheeses, known as "stinkies," get their strong smell from the brevibacterium linens (b.
(2011) optimized incubation time of 48 hours for enhanced Lysine 23.57g/kg by solid substrate fermentation with Brevibacterium linens. While Rehman et al.
Optimization of fermentation parameters for the production of L-lysine from Brevibacterium linens DSM 20158, using statistical approach.
Adnan [19] found 4% inoculum size as optimum level and reported maximum production of lysine 23.57 g/L by using Brevibacterium linens. Whereas Javaid [18] investigated 8% inoculum size as optimum level of Brevibacterium flavum (IIBUV2) to get the maximum lysine production It was reported [20], that coryneform bacteria need ample supply of nitrogen as Lysine contains 19.16% nitrogen.
Optimization of fermentation parameters for the production of L- lysine from Brevibacterium linens DSM 20158 using statistical approach.
- are bathed or scrubbed with salt water brine or spirits, to encourage culture such as Brevy (Brevibacterium Linens) to grow on the surface.
Traditionally, smear-ripened cheeses such as Reblochon are exposed to a starter culture, a live mixture containing the microbe Brevibacterium linens, to ripen the cheese.
Degradation of histamine and tyramine by Brevibacterium linens during surface ripening of Munster cheese.
Se realizaron pruebas bioquimicas y fisiologicas, lograndose determinar que una de ellas, identificada como Ap, correspondio a una cepa de Brevibacterium linens. Con esta cepa como fermento secundario se fabricaron quesos tipo pasta suave y concha lavada.
Palabras clave: Brevibacterium linens, quesos, fermento secundario.