brevibacterium การใช้

• The bacterium " Brevibacterium linens " is employed in fermentation.
• ATCC 14067 was previously known as " Brevibacterium flavum ".
• Brevibacterium linens is ubiquitously present on the human skin, where it causes N
  sal.
• "Brevibacterium linens " is ubiquitously present on the human skin, where it causes foot odor.
• Since brevibacterium is responsible for human foot odour, it gives the cheese a characteristic, highly pungent aroma.
• The growth of " Brevibacterium linens ", for example, creates an orange coat to cheeses.
• Brevibacterium linens " have been identified with similar gene clusters that have the potential to produce PZN-like molecules.
• Maturation in this cool, high-humidity environment develops the particular taste and brevibacterium-infested crust typical of many blue cheeses.
• However, the enzyme preparations from " Brevibacterium " and " Arthrobacter " have only the intradiol cleavage activity.
• "' Limburger "'is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided between Brevibacterium linens ".
• P醠pusztai is created, like Limburger cheese, by the bacterium Brevibacterium linens which gives the cheese its pungent smell-the same one found on human skin that is partially responsible for body odor.
• Others are allowed by the cheesemaker to develop bacterial surface growths which give characteristic colours and appearances, e . g . by the growth of " Brevibacterium linens " which gives an orange coat to cheeses.
• The rind is stunning _ wrinkled with striations from whatever mats or baskets the cheeses drain in, and colored a rich golden-orange from Brevibacterium linens, the bacteria responsible for the pungent flavor of washed-rind cheeses.
• The smell of this food is due both to the mold and to types of bacteria encouraged to grow on the cheese : for example, the bacterium " Brevibacterium linens " is responsible for the smell of many blue cheeses, as well as foot odor and other human body odors.
• Washed-rind cheeses are periodically cured in a solution of saltwater brine and / or mold-bearing agents that may include beer, wine, brandy, and spices, making their surfaces amenable to a class of bacteria " Brevibacterium linens " ( the reddish-orange " smear bacteria " ) that impart pungent odours and distinctive flavours, and produce a firm, flavourful rind around the cheese.