Brevibacterium aurantiacum (DSM 20426, ATCC 9175, NCDO 739)

Name: Brevibacterium aurantiacum (DSM 20426, ATCC 9175, NCDO 739)
Creator: BacDive
License: http://creativecommons.org/licenses/by/4.0/

BacDive ID 1863

Type strain

Strain Designation KC

Culture col. no. DSM 20426 ATCC 9175 NCDO 739 NCIB 8546 KC 14 more

NCBI tax ID(s) 273384

Special Collections DSMZ CCUG JCM KCTC CIP

History <- H. Seiler <- ATCC <- R.S. Breed, KC <- Yale NCDO 739 <-- NCIB 8546 <-- ATCC 9175 <-- R. S. Breed strain KC <-- M. W. Yale. CIP <- 1963, N. Grecz, Brevibacterium linens <- ATCC <- R.S. Breed: strain KC

Links

Brevibacterium aurantiacum KC is an obligate aerobe, Gram-positive, rod-shaped bacterium that was isolated from camembert cheese.

Gram-positive rod-shaped obligate aerobe genome sequence 16S sequence Bacteria

Name and taxonomic classification

SI-ID 92599

ATCC 9175,NCIB 8546,CCUG 12159,NCDO 739,CCUG 23574,DSM 20426,IAM 1902,IMET 10996,JCM 2590,CCRC 10379,KCTC 3084,NCIMB 8546,IFO12171,VKM Ac-2111,CECT 76,NCFB 739,NBRC 12171,LMG 22546,BCRC 10379,NCIM 2149,CIP 63.12

@ref 20215

Last LPSN update 2026-02-09 11:18:12

Domain Bacteria

Phylum Actinomycetota

Class Actinomycetes

Order Micrococcales

Family Brevibacteriaceae

Genus Brevibacterium

Species Brevibacterium aurantiacum

Full scientific name Brevibacterium aurantiacum Gavrish et al. 2005

BacDive ID	Other strains from **Brevibacterium aurantiacum** (2)	Type strain
135140	B. aurantiacum 56i, CIP 63.11
162854	B. aurantiacum JCM 20298, ATCC 9174, IAM 1901, IFO 12170, ...

Morphology

Cell morphology

@ref	Gram stain	Cell shape	Confidence
116556	positive	rod-shaped
125438			90.1
125438	positive		93.168
125439	positive		90.7

Culture and growth conditions

Culture medium

@ref	Name	Medium link	Composition
8805	TRYPTICASE SOY YEAST EXTRACT MEDIUM (DSMZ Medium 92)	Medium recipe at MediaDive	Name: TRYPTICASE SOY YEAST EXTRACT MEDIUM (DSMZ Medium 92) Composition: Trypticase soy broth 30.0 g/l Agar 15.0 g/l Yeast extract 3.0 g/l Distilled water
33417	MEDIUM 3 - Columbia agar		Columbia agar (39.000 g);distilled water (1000.000 ml)
116556	CIP Medium 3	Medium recipe at CIP
116556	CIP Medium 72	Medium recipe at CIP

Culture temp

@ref	Growth	Type	Temperature (°C)
8805	positive	growth	30
33417	positive	growth	30
67770	positive	growth	28

Physiology and metabolism

Oxygen tolerance

@ref	Oxygen tolerance	Confidence
116556	obligate aerobe
125438	aerobe	91.401

Spore formation

116556

Spore formationno

Compound production

@ref	Compound
8805	flavin-adenine dinucleotide
20216	Flavin-adenine dinucleotide

Murein

@ref	Murein short key	Type
8805	A31	A1gamma m-Dpm-direct

Observation

67770

Observationquinones: MK-8(H₂)

Metabolite utilization

@ref	Chebi-ID	Metabolite	Utilization activity	Kind of utilization tested
68371	27613 ChEBI	amygdalin	-	builds acid from	from API 50CH acid
68371	18305 ChEBI	arbutin	-	builds acid from	from API 50CH acid
68371	17057 ChEBI	cellobiose	-	builds acid from	from API 50CH acid
68371	17108 ChEBI	D-arabinose	-	builds acid from	from API 50CH acid
68371	18333 ChEBI	D-arabitol	-	builds acid from	from API 50CH acid
68371	15824 ChEBI	D-fructose	-	builds acid from	from API 50CH acid
68371	28847 ChEBI	D-fucose	-	builds acid from	from API 50CH acid
68371	12936 ChEBI	D-galactose	-	builds acid from	from API 50CH acid
68371	17634 ChEBI	D-glucose	-	builds acid from	from API 50CH acid
68371	62318 ChEBI	D-lyxose	-	builds acid from	from API 50CH acid
68371	16899 ChEBI	D-mannitol	-	builds acid from	from API 50CH acid
68371	16024 ChEBI	D-mannose	-	builds acid from	from API 50CH acid
68371	16988 ChEBI	D-ribose	-	builds acid from	from API 50CH acid
68371	17924 ChEBI	D-sorbitol	-	builds acid from	from API 50CH acid
68371	16443 ChEBI	D-tagatose	-	builds acid from	from API 50CH acid
68371	65327 ChEBI	D-xylose	-	builds acid from	from API 50CH acid
68371	17113 ChEBI	erythritol	-	builds acid from	from API 50CH acid
68371	4853 ChEBI	esculin	+	builds acid from	from API 50CH acid
68371	16813 ChEBI	galactitol	-	builds acid from	from API 50CH acid
68371	28066 ChEBI	gentiobiose	-	builds acid from	from API 50CH acid
68371	24265 ChEBI	gluconate	-	builds acid from	from API 50CH acid
68371	17754 ChEBI	glycerol	-	builds acid from	from API 50CH acid
68371	28087 ChEBI	glycogen	-	builds acid from	from API 50CH acid
68371	15443 ChEBI	inulin	-	builds acid from	from API 50CH acid
68371	30849 ChEBI	L-arabinose	-	builds acid from	from API 50CH acid
68371	18403 ChEBI	L-arabitol	-	builds acid from	from API 50CH acid
68371	18287 ChEBI	L-fucose	-	builds acid from	from API 50CH acid
68371	62345 ChEBI	L-rhamnose	-	builds acid from	from API 50CH acid
68371	17266 ChEBI	L-sorbose	-	builds acid from	from API 50CH acid
68371	65328 ChEBI	L-xylose	-	builds acid from	from API 50CH acid
68371	17716 ChEBI	lactose	-	builds acid from	from API 50CH acid
68371	17306 ChEBI	maltose	+	builds acid from	from API 50CH acid
68371	6731 ChEBI	melezitose	-	builds acid from	from API 50CH acid
68371	28053 ChEBI	melibiose	-	builds acid from	from API 50CH acid
68371	320061 ChEBI	methyl alpha-D-glucopyranoside	-	builds acid from	from API 50CH acid
68371	43943 ChEBI	methyl alpha-D-mannoside	-	builds acid from	from API 50CH acid
68371	74863 ChEBI	methyl beta-D-xylopyranoside	-	builds acid from	from API 50CH acid
68371	17268 ChEBI	myo-inositol	-	builds acid from	from API 50CH acid
68371	59640 ChEBI	N-acetylglucosamine	-	builds acid from	from API 50CH acid
116556	17632 ChEBI	nitrate	-	reduction
116556	16301 ChEBI	nitrite	-	reduction
68371		Potassium 2-ketogluconate	-	builds acid from	from API 50CH acid
68371		Potassium 5-ketogluconate	-	builds acid from	from API 50CH acid
68371	16634 ChEBI	raffinose	-	builds acid from	from API 50CH acid
68371	15963 ChEBI	ribitol	-	builds acid from	from API 50CH acid
68371	17814 ChEBI	salicin	-	builds acid from	from API 50CH acid
68371	28017 ChEBI	starch	-	builds acid from	from API 50CH acid
68371	17992 ChEBI	sucrose	-	builds acid from	from API 50CH acid
68371	27082 ChEBI	trehalose	-	builds acid from	from API 50CH acid
68371	32528 ChEBI	turanose	-	builds acid from	from API 50CH acid
68371	17151 ChEBI	xylitol	-	builds acid from	from API 50CH acid

Metabolite production

@ref	Chebi-ID	Metabolite	Production
67770		flavin adenine dinucleotide
116556	35581 ChEBI	indole

Enzymes

@ref	Value	Activity	Ec
68382	acid phosphatase	-	3.1.3.2	from API zym
68382	alkaline phosphatase	-	3.1.3.1	from API zym
68382	alpha-chymotrypsin	-	3.4.21.1	from API zym
68382	alpha-fucosidase	-	3.2.1.51	from API zym
68382	alpha-galactosidase	-	3.2.1.22	from API zym
68382	alpha-glucosidase	-	3.2.1.20	from API zym
68382	alpha-mannosidase	-	3.2.1.24	from API zym
68382	beta-galactosidase	-	3.2.1.23	from API zym
68382	beta-glucosidase	-	3.2.1.21	from API zym
68382	beta-glucuronidase	-	3.2.1.31	from API zym
67770	carboxylesterase		3.1.1.1
116556	catalase	+	1.11.1.6
68382	cystine arylamidase	-	3.4.11.3	from API zym
68382	esterase (C 4)	+		from API zym
68382	esterase lipase (C 8)	+		from API zym
68382	leucine arylamidase	+	3.4.11.1	from API zym
68382	lipase (C 14)	-		from API zym
68382	N-acetyl-beta-glucosaminidase	-	3.2.1.52	from API zym
68382	naphthol-AS-BI-phosphohydrolase	-		from API zym
116556	oxidase	-
68382	trypsin	-	3.4.21.4	from API zym
116556	urease	-	3.5.1.5
68382	valine arylamidase	-		from API zym

API zym

@ref	Control	Alkaline phosphatase	Esterase (C 4)	2-naphtyl caprylateEsterase Lipase (C 8)	Lipase (C 14)	L-leucyl-2-naphthylamideLeucine arylamidase	L-valyl-2-naphthylamideValine arylamidase	L-cystyl-2-naphthylamideCystine arylamidase	Trypsin	alpha- Chymotrypsin	Acid phosphatase	Naphthol-AS-BI-phosphateNaphthol-AS-BI-phosphohydrolase	alpha- Galactosidase	beta- Galactosidase	beta- Glucuronidase	alpha- Glucosidase	beta- Glucosidase	N-acetyl-beta- glucosaminidase	alpha- Mannosidase	alpha- Fucosidase
116556	-	-	+	+	-	+	-	-	-	-	-	-	-	-	-	-	-	-	-	-

API 50CHac

@ref	ControlQ	GLY	ERY	DARA	LARA	RIB	DXYL	LXYL	ADO	MDX	GAL	GLU	FRU	MNE	SBE	RHA	DUL	INO	MAN	SOR	MDM	MDG	NAG	AMY	ARB	ESC	SAL	CEL	MAL	LAC	MEL	SAC	TRE	INU	MLZ	RAF	AMD	GLYG	XLT	GEN	TUR	LYX	TAG	DFUC	LFUC	DARL	LARL	GNT	2KG	5KG
8805	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	+	-	-	+	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-

Isolation, sampling and environmental information

Isolation source categories

Cat1	Cat2	Cat3
#Engineered	#Food production	#Dairy product
#Host	#Fungi	-

Isolation

@ref	Sample type
8805	camembert cheese
67770	Camembert cheese
116556	Food, Cheese, Camembert

Interaction and safety

Risk assessment

@ref	Biosafety level	Biosafety level comment
8805	1	Risk group (German classification) According to TRBA 466
116556	1	Risk group (French classification) According to TRBA 466

Sequence information

Genome sequences

@ref	Description	Assembly level	INSDC accession	BV-BRC accession	IMG accession	NCBI tax ID	Score
66792	Brevibacterium linens DSM 20426	complete			2563366675	1703	99.72
66792	Brevibacterium aurantiacum ATCC9175	complete			2600255379	273384	78.07
67770	Assembly_BAUR9175 assembly for Brevibacterium aurantiacum ATCC 9175	contig	GCA_900169065	273384.30	2855079561	273384	64.08
67770	ASM653900v1 assembly for Brevibacterium aurantiacum NBRC 12171	contig	GCA_006539005	273384.55		273384	59.07

16S sequences

@ref	Description	Accession	Length	NCBI tax ID
20218	Brevibacterium linens strain ATCC 9175 16S-23S ribosomal intergenic spacer sequence	U59268	408	1703
20218	Brevibacterium linens DSM 20426 16S ribosomal RNA gene, partial sequence	AY017067	644	1703
20218	Brevibacterium aurantiacum gene for 16S ribosomal RNA	X76566	1474	273384

GC content

@ref	GC-content (mol%)
8805	60.2
67770	62.5

Genome-based predictions

Predictions

Predictions from Deep Learning for Genome Sequence Data. R package version 0.3.1 based on: Brevibacterium aurantiacum NBRC 12171
NCBI: GCA_006539005

@ref	Trait	Model	Prediction	Confidence in %	In training data
125439	spore_formation	BacteriaNetⓘ	no	86.10	no
125439	motility	BacteriaNetⓘ	no	70.70	no
125439	gram_stain	BacteriaNetⓘ	positive	90.70	no
125439	oxygen_tolerance	BacteriaNetⓘ	obligate aerobe	89.10	no

Predictions from bacterial phenotypic traits through improved machine learning using high-quality, curated datasets based on: Brevibacterium aurantiacum strain ATCC 9175
PATRIC: 273384.30

@ref	Trait	Model	Prediction	Confidence in %	In training data
125438	gram-positive	gram-positiveⓘ	yes	93.17	no
125438	anaerobic	anaerobicⓘ	no	96.51	yes
125438	spore-forming	spore-formingⓘ	no	71.20	no
125438	aerobic	aerobicⓘ	yes	91.40	yes
125438	thermophilic	thermophileⓘ	no	96.50	yes
125438	flagellated	motile2+ⓘ	no	90.10	no

Literature

Topic	Title	Authors	Journal	DOI	Year
Genetics	Virulent Phages Isolated from a Smear-Ripened Cheese Are Also Detected in Reservoirs of the Cheese Factory.	Paillet T, Lossouarn J, Figueroa C, Midoux C, Rue O, Petit MA, Dugat-Bony E.	Viruses	10.3390/v14081620	2022
Genetics	Draft genome sequence of a new carotenoid-producing strain Brevibacterium sp. XU54, isolated from radioactive soil in Xinjiang, China.	Zhang Z, Huang C, Du B, Xie C, Jiang L, Tang S, Xu X.	3 Biotech	10.1007/s13205-022-03366-1	2022
	Iron-based microbial interactions: the role of iron metabolism in the cheese ecosystem.	Mekuli R, Shoukat M, Dugat-Bony E, Bonnarme P, Landaud S, Swennen D, Herve V.	J Bacteriol	10.1128/jb.00539-24	2025
Genetics	Mobilome of Brevibacterium aurantiacum Sheds Light on Its Genetic Diversity and Its Adaptation to Smear-Ripened Cheeses.	Levesque S, de Melo AG, Labrie SJ, Moineau S.	Front Microbiol	10.3389/fmicb.2019.01270	2019
Metabolism	Brevibacterium from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment.	Anast JM, Dzieciol M, Schultz DL, Wagner M, Mann E, Schmitz-Esser S.	Sci Rep	10.1038/s41598-019-42525-y	2019
	Causality Verification for the Correlation between the Presence of Nonstarter Bacteria and Flavor Characteristics in Soft-Type Ripened Cheeses.	Unno R, Suzuki T, Osaki Y, Matsutani M, Ishikawa M.	Microbiol Spectr	10.1128/spectrum.02894-22	2022
	Growth characteristics of Brevibacterium, Corynebacterium, Microbacterium, and Staphylococcus spp. isolated from surface-ripened cheese.	Mounier J, Rea MC, O'Connor PM, Fitzgerald GF, Cogan TM.	Appl Environ Microbiol	10.1128/aem.01260-07	2007
Metabolism	Growth of aerobic ripening bacteria at the cheese surface is limited by the availability of iron.	Monnet C, Back A, Irlinger F.	Appl Environ Microbiol	10.1128/aem.00085-12	2012
	Surface microflora of four smear-ripened cheeses.	Mounier J, Gelsomino R, Goerges S, Vancanneyt M, Vandemeulebroecke K, Hoste B, Scherer S, Swings J, Fitzgerald GF, Cogan TM.	Appl Environ Microbiol	10.1128/aem.71.11.6489-6500.2005	2005
	Isolation of Antagonistic Bacterial Strains and Their Antimicrobial Volatile Organic Compounds Against Pseudogymnoascus destructans in Rhinolophus ferrumequinum Wing Membranes.	Da Y, Liu M, Zhu Y, Wang W, Lu Y, Sun K.	Ecol Evol	10.1002/ece3.71628	2025
	Microbiological, physicochemical, and sensory changes throughout ripening of an experimental soft smear-ripened cheese in relation to salt concentrations.	Leclercq-Perlat MN, Saint-Eve A, Picque D, Trelea IC.	J Dairy Sci	10.3168/jds.2024-24307	2024
	The impact of Brevibacterium aurantiacum virulent phages on the production of smear surface-ripened cheeses.	de Melo AG, Lemay ML, Moineau S.	Int J Food Microbiol	10.1016/j.ijfoodmicro.2023.110252	2023
	Quantifying microbial interactions based on compositional data using an iterative approach for solving generalized Lotka-Volterra equations.	Huang Y, Tang T, Dai X, Sun F.	PLoS Comput Biol	10.1371/journal.pcbi.1013691	2025
	Accumulation of microorganisms on work clothes of workers collecting different types of waste - A feasibility study.	Madsen AM, Rasmussen PU, Frederiksen MW.	Waste Manag	10.1016/j.wasman.2021.12.031	2022
	DNA tandem repeats contribute to the genetic diversity of Brevibacterium aurantiacum phages.	de Melo AG, Rousseau GM, Tremblay DM, Labrie SJ, Moineau S.	Environ Microbiol	10.1111/1462-2920.15113	2020
	Unraveling the world of halophilic and halotolerant bacteria in cheese by combining cultural, genomic and metagenomic approaches.	Kothe CI, Bolotin A, Kraiem BF, Dridi B, Food Microbiome Team, Renault P.	Int J Food Microbiol	10.1016/j.ijfoodmicro.2021.109312	2021
	Temporal differences in microbial composition of Époisses cheese rinds during ripening and storage.	Irlinger F, Monnet C.	J Dairy Sci	10.3168/jds.2021-20123	2021
Metabolism	Effects in Cancer Cells of the Recombinant l-Methionine Gamma-Lyase from Brevibacterium aurantiacum. Encapsulation in Human Erythrocytes for Sustained l-Methionine Elimination.	Machover D, Rossi L, Hamelin J, Desterke C, Goldschmidt E, Chadefaux-Vekemans B, Bonnarme P, Briozzo P, Kopecny D, Pierige F, Magnani M, Mollicone R, Haghighi-Rad F, Gaston-Mathe Y, Dairou J, Boucheix C, Saffroy R.	J Pharmacol Exp Ther	10.1124/jpet.119.256537	2019
	Bacterial-fungal interactions promote parallel evolution of global transcriptional regulators in a widespread Staphylococcus species.	Cosetta CM, Niccum B, Kamkari N, Dente M, Podniesinski M, Wolfe BE.	ISME J	10.1038/s41396-023-01462-5	2023
Biotechnology	The food-associated resistome is shaped by processing and production environments.	Quijada NM, Cobo-Diaz JF, Valentino V, Barcenilla C, De Filippis F, Cabrera-Rubio R, Carlino N, Pinto F, Dzieciol M, Calvete-Torre I, Sabater C, Rubino F, Knobloch S, Skirnisdottir S, Ruiz L, Lopez M, Prieto M, Marteinsson VT, Margolles A, Segata N, Cotter PD, Wagner M, Ercolini D, Alvarez-Ordonez A.	Nat Microbiol	10.1038/s41564-025-02059-8	2025
Genetics	Dynamics of the viral community on the surface of a French smear-ripened cheese during maturation and persistence across production years.	Paillet T, Lamy-Besnier Q, Figueroa C, Petit M-A, Dugat-Bony E.	mSystems	10.1128/msystems.00201-24	2024
	Effect of dairy matrices on the survival of Streptococcus thermophilus, Brevibacterium aurantiacum and Hafnia alvei during digestion.	Hernandez-Galan L, Cattenoz T, Le Feunteun S, Canette A, Briandet R, Le-Guin S, Guedon E, Castellote J, Delettre J, Dugat Bony E, Bonnarme P, Spinnler HE, Martin Del Campo ST, Picque D.	Food Res Int	10.1016/j.foodres.2017.07.044	2017
	Microbiome and Physicochemical Features Associated with Differential Listeria monocytogenes Growth in Soft, Surface-Ripened Cheeses.	Falardeau J, Yildiz E, Yan Y, Castellarin SD, Wang S.	Appl Environ Microbiol	10.1128/aem.02004-22	2023
	Microbiome profiling of Grana Padano and Parmigiano Reggiano cheeses reveals cheese-specific biomarkers, psychobiotic potential, and bioprotective activities.	Valentino V, Magliulo R, Balivo A, Krysmann AM, Calvanese CM, Esposito A, Sequino G, Genovese A, Porcellato D, Ercolini D, De Filippis F.	NPJ Biofilms Microbiomes	10.1038/s41522-025-00815-6	2025
	The in-silico study of the structural changes in the Arthrobacter globiformis choline oxidase induced by high temperature.	Kaushik S, Rameshwari R, Chapadgaonkar SS.	J Genet Eng Biotechnol	10.1016/j.jgeb.2023.100348	2024
	A coupled enzyme assay for detection of selenium-binding protein 1 (SELENBP1) methanethiol oxidase (MTO) activity in mature enterocytes.	Philipp TM, Will A, Richter H, Winterhalter PR, Pohnert G, Steinbrenner H, Klotz LO.	Redox Biol	10.1016/j.redox.2021.101972	2021
	New insights into the cultivability of human milk bacteria from ingestion to digestion and implications for their Immunomodulatory properties.	Le Bras C, Mouchard A, Rault L, Cochet MF, Menard O, Jacquet N, Chuat V, Valence F, Le Loir Y, Bellanger A, Deglaire A, Le Huerou-Luron I, Even S.	Sci Rep	10.1038/s41598-025-95668-6	2025
Genetics	Shotgun metagenomic sequencing reveals the influence of artisanal dairy environments on the microbiomes, quality, and safety of Idiazabal, a raw ewe milk PDO cheese.	Santamarina-Garcia G, Yap M, Crispie F, Amores G, Lordan C, Virto M, Cotter PD.	Microbiome	10.1186/s40168-024-01980-0	2024
	Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed of Debaryomyces hansenii, Brevibacterium aurantiacum, and Hafnia alvei.	Pham NP, Landaud S, Lieben P, Bonnarme P, Monnet C.	Front Microbiol	10.3389/fmicb.2019.01901	2019
Genetics	House dust metagenome and pulmonary function in a US farming population.	Lee M, Kaul A, Ward JM, Zhu Q, Richards M, Wang Z, Gonzalez A, Parks CG, Beane Freeman LE, Umbach DM, Motsinger-Reif AA, Knight R, London SJ.	Microbiome	10.1186/s40168-024-01823-y	2024
Genetics	aMeta: an accurate and memory-efficient ancient metagenomic profiling workflow.	Pochon Z, Bergfeldt N, Kirdok E, Vicente M, Naidoo T, van der Valk T, Altinisik NE, Krzewinska M, Dalen L, Gotherstrom A, Mirabello C, Unneberg P, Oskolkov N.	Genome Biol	10.1186/s13059-023-03083-9	2023
	Antilisterial Properties of Selected Strains from the Autochthonous Microbiota of a Swiss Artisan Soft Smear Cheese.	Roetschi A, Baumeyer A, Berthoud H, Braillard L, Gschwend F, Guisolan A, Haldemann J, Hummerjohann J, Joller C, Loosli F, Meola M, Naskova J, Oberhansli S, Shani N, von Ah U, Arias-Roth E.	Foods	10.3390/foods13213473	2024
	Survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract.	Adouard N, Magne L, Cattenoz T, Guillemin H, Foligne B, Picque D, Bonnarme P.	Food Microbiol	10.1016/j.fm.2015.03.002	2016
	Inference of Significant Microbial Interactions From Longitudinal Metagenomics Data.	Gao X, Huynh BT, Guillemot D, Glaser P, Opatowski L.	Front Microbiol	10.3389/fmicb.2018.02319	2018
Enzymology	Cultivation-independent analysis of microbial communities on Austrian raw milk hard cheese rinds.	Schornsteiner E, Mann E, Bereuter O, Wagner M, Schmitz-Esser S.	Int J Food Microbiol	10.1016/j.ijfoodmicro.2014.04.010	2014
	Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening.	Leclercq-Perlat MN, Sicard M, Trelea IC, Picque D, Corrieu G.	J Dairy Sci	10.3168/jds.2012-5368	2012
Metabolism	A methodological approach to screen diverse cheese-related bacteria for their ability to produce aroma compounds.	Pogacic T, Maillard MB, Leclerc A, Herve C, Chuat V, Yee AL, Valence F, Thierry A.	Food Microbiol	10.1016/j.fm.2014.07.018	2015
	A Computational Model for the PLP-Dependent Enzyme Methionine gamma-Lyase.	Chen X, Briozzo P, Machover D, Simonson T.	Front Mol Biosci	10.3389/fmolb.2022.886358	2022
	Airborne bacteria in show caves from Southern Spain.	Dominguez-Monino I, Jurado V, Rogerio-Candelera MA, Hermosin B, Saiz-Jimenez C.	Microb Cell	10.15698/mic2021.10.762	2021
	Microbiome mapping in dairy industry reveals new species and genes for probiotic and bioprotective activities.	De Filippis F, Valentino V, Yap M, Cabrera-Rubio R, Barcenilla C, Carlino N, Cobo-Diaz JF, Quijada NM, Calvete-Torre I, Ruas-Madiedo P, Sabater C, Sequino G, Pasolli E, Wagner M, Margolles A, Segata N, Alvarez-Ordonez A, Cotter PD, Ercolini D.	NPJ Biofilms Microbiomes	10.1038/s41522-024-00541-5	2024
	Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome.	Chen C, Yang H, Liu J, Luo H, Zou W.	Foods	10.3390/foods11223551	2022
Phylogeny	Biodiversity of the Surface Microbial Consortia from Limburger, Reblochon, Livarot, Tilsit, and Gubbeen Cheeses.	Cogan TM, Goerges S, Gelsomino R, Larpin S, Hohenegger M, Bora N, Jamet E, Rea MC, Mounier J, Vancanneyt M, Gueguen M, Desmasures N, Swings J, Goodfellow M, Ward AC, Sebastiani H, Irlinger F, Chamba JF, Beduhn R, Scherer S.	Microbiol Spectr	10.1128/microbiolspec.cm-0010-2012	2014
	A comprehensive, large-scale analysis of "terroir" cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors.	Irlinger F, Mariadassou M, Dugat-Bony E, Rue O, Neuveglise C, Renault P, Rifa E, Theil S, Loux V, Cruaud C, Gavory F, Barbe V, Lasbleiz R, Gaucheron F, Spelle C, Delbes C.	ISME Commun	10.1093/ismeco/ycae095	2024
Metabolism	The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter species.	Leclercq-Perlat MN, Spinnler HE.	J Dairy Res	10.1017/s0022029910000245	2010
Metabolism	S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on L-leucine catabolic pathway and identification of acyl-CoA intermediates.	Sourabie AM, Spinnler HE, Bourdat-Deschamps M, Tallon R, Landaud S, Bonnarme P.	Appl Microbiol Biotechnol	10.1007/s00253-011-3500-3	2012
	Selenium-binding protein 1 (SELENBP1) is a copper-dependent thiol oxidase.	Philipp TM, Gernoth L, Will A, Schwarz M, Ohse VA, Kipp AP, Steinbrenner H, Klotz LO.	Redox Biol	10.1016/j.redox.2023.102807	2023
Genetics	Metagenomics reveals the habitat specificity of biosynthetic potential of secondary metabolites in global food fermentations.	Du R, Xiong W, Xu L, Xu Y, Wu Q.	Microbiome	10.1186/s40168-023-01536-8	2023
	Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese.	Deetae P, Mounier J, Bonnarme P, Spinnler HE, Irlinger F, Helinck S.	J Appl Microbiol	10.1111/j.1365-2672.2009.04315.x	2009
Genetics	Extensive diversity and rapid turnover of phage defense repertoires in cheese-associated bacterial communities.	Somerville V, Schowing T, Chabas H, Schmidt RS, von Ah U, Bruggmann R, Engel P.	Microbiome	10.1186/s40168-022-01328-6	2022
Genetics	Decarboxylase activity of the non-starter lactic acid bacterium Loigolactobacillus rennini gives crack defects in Gouda cheese through the production of gamma-aminobutyric acid.	Decadt H, Vermote L, Diaz-Munoz C, Weckx S, De Vuyst L.	Appl Environ Microbiol	10.1128/aem.01655-23	2024
	Overview of a surface-ripened cheese community functioning by meta-omics analyses.	Dugat-Bony E, Straub C, Teissandier A, Onesime D, Loux V, Monnet C, Irlinger F, Landaud S, Leclercq-Perlat MN, Bento P, Fraud S, Gibrat JF, Aubert J, Fer F, Guedon E, Pons N, Kennedy S, Beckerich JM, Swennen D, Bonnarme P.	PLoS One	10.1371/journal.pone.0124360	2015
Enzymology	Controlled production of camembert-type cheeses: part III role of the ripening microflora on free fatty acid concentrations.	Leclercq-Perlat MN, Corrieu G, Spinnler HE.	J Dairy Res	10.1017/s0022029906002329	2007
	Epithelial barrier dysfunction in ocular allergy.	Singh N, Diebold Y, Sahu SK, Leonardi A.	Allergy	10.1111/all.15174	2022
Enzymology	Stability of the biodiversity of the surface consortia of Gubbeen, a red-smear cheese.	Rea MC, Gorges S, Gelsomino R, Brennan NM, Mounier J, Vancanneyt M, Scherer S, Swings J, Cogan TM.	J Dairy Sci	10.3168/jds.2006-377	2007
Biotechnology	Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd.	Mounier J, Irlinger F, Leclercq-Perlat MN, Sarthou AS, Spinnler HE, Fitzgerald GF, Cogan TM.	J Dairy Res	10.1017/s0022029906001919	2006
	Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber.	Leclercq-Perlat MN, Picque D, Riahi H, Corrieu G.	J Dairy Sci	10.3168/jds.s0022-0302(06)72601-7	2006
	Survival of surface ripening cultures during storage and monitoring their development on cheese.	Mounier J, Fitzgerald GF, Cogan TM.	Lett Appl Microbiol	10.1111/j.1472-765x.2006.01836.x	2006
Transcriptome	Investigation of the Activity of the Microorganisms in a Reblochon-Style Cheese by Metatranscriptomic Analysis.	Monnet C, Dugat-Bony E, Swennen D, Beckerich JM, Irlinger F, Fraud S, Bonnarme P.	Front Microbiol	10.3389/fmicb.2016.00536	2016
	A taxonomically representative strain collection to explore xenobiotic and secondary metabolism in bacteria.	Kontomina E, Garefalaki V, Fylaktakidou KC, Evmorfidou D, Eleftheraki A, Avramidou M, Udoh K, Panopoulou M, Felfoldi T, Marialigeti K, Fakis G, Boukouvala S.	PLoS One	10.1371/journal.pone.0271125	2022
Metabolism	Mechanistic insights into sulfur source-driven physiological responses and metabolic reorganization in the fuel-biodesulfurizing Rhodococcus qingshengii IGTS8.	Zumsteg J, Hirschler A, Carapito C, Maurer L, Villette C, Heintz D, Dahl C, El Nayal A, Sangal V, Mahmoud H, Van Dorsselaer A, Ismail W.	Appl Environ Microbiol	10.1128/aem.00826-23	2023
	Composition, Succession, and Source Tracking of Microbial Communities throughout the Traditional Production of a Farmstead Cheese.	Sun L, D'Amico DJ.	mSystems	10.1128/msystems.00830-21	2021
Enzymology	Quantification of yeast and bacterial gene transcripts in retail cheeses by reverse transcription-quantitative PCR.	Monnet C, Straub C, Castellote J, Onesime D, Bonnarme P, Irlinger F.	Appl Environ Microbiol	10.1128/aem.02360-12	2013
	Metatranscriptomic Analyses Unravel Dynamic Changes in the Microbial and Metabolic Transcriptional Profiles in Artisanal Austrian Hard-Cheeses During Ripening.	Quijada NM, Dzieciol M, Schmitz-Esser S, Wagner M, Selberherr E.	Front Microbiol	10.3389/fmicb.2022.813480	2022
	Zinc-solubilizing Bacillus spp. in conjunction with chemical fertilizers enhance growth, yield, nutrient content, and zinc biofortification in wheat crop.	Yadav RC, Sharma SK, Varma A, Singh UB, Kumar A, Bhupenchandra I, Rai JP, Sharma PK, Singh HV.	Front Microbiol	10.3389/fmicb.2023.1210938	2023
Enzymology	Origin and evolution of nonulosonic acid synthases and their relationship with bacterial pathogenicity revealed by a large-scale phylogenetic analysis.	Vieira AZ, Raittz RT, Faoro H.	Microb Genom	10.1099/mgen.0.000563	2021
Pathogenicity	Genome Sequence of the Bacteriophage CL31 and Interaction with the Host Strain Corynebacterium glutamicum ATCC 13032.	Hunnefeld M, Viets U, Sharma V, Wirtz A, Hardy A, Frunzke J.	Viruses	10.3390/v13030495	2021
Metabolism	Nonphotosynthetic pigments as potential biosignatures.	Schwieterman EW, Cockell CS, Meadows VS.	Astrobiology	10.1089/ast.2014.1178	2015
Enzymology	Waste Workers' Exposure to Airborne Fungal and Bacterial Species in the Truck Cab and During Waste Collection.	Madsen AM, Alwan T, Orberg A, Uhrbrand K, Jorgensen MB.	Ann Occup Hyg	10.1093/annhyg/mew021	2016
Genetics	Omics Approaches to Assess Flavor Development in Cheese.	Anastasiou R, Kazou M, Georgalaki M, Aktypis A, Zoumpopoulou G, Tsakalidou E.	Foods	10.3390/foods11020188	2022
	Microbial interactions within a cheese microbial community.	Mounier J, Monnet C, Vallaeys T, Arditi R, Sarthou AS, Helias A, Irlinger F.	Appl Environ Microbiol	10.1128/aem.01338-07	2008
Transcriptome	Proteome Remodeling in Response to Sulfur Limitation in "Candidatus Pelagibacter ubique".	Smith DP, Nicora CD, Carini P, Lipton MS, Norbeck AD, Smith RD, Giovannoni SJ.	mSystems	10.1128/msystems.00068-16	2016
Biotechnology	Commercial ripening starter microorganisms inoculated into cheese milk do not successfully establish themselves in the resident microbial ripening consortia of a South german red smear cheese.	Goerges S, Mounier J, Rea MC, Gelsomino R, Heise V, Beduhn R, Cogan TM, Vancanneyt M, Scherer S.	Appl Environ Microbiol	10.1128/aem.01663-07	2008
Enzymology	Population dynamics of two antilisterial cheese surface consortia revealed by temporal temperature gradient gel electrophoresis.	Roth E, Miescher Schwenninger S, Hasler M, Eugster-Meier E, Lacroix C.	BMC Microbiol	10.1186/1471-2180-10-74	2010
Metabolism	New insights into sulfur metabolism in yeasts as revealed by studies of Yarrowia lipolytica.	Hebert A, Forquin-Gomez MP, Roux A, Aubert J, Junot C, Heilier JF, Landaud S, Bonnarme P, Beckerich JM.	Appl Environ Microbiol	10.1128/aem.03259-12	2013
Enzymology	Teichoic, teichulosonic and teichuronic acids in the cell wall of Brevibacterium aurantiacum VKM Ac-2111(capital TE, Cyrillic).	Shashkov AS, Potekhina NV, Senchenkova SN, Evtushenko LI	Carbohydr Res	10.1016/j.carres.2015.12.007	2015
Metabolism	Global regulation of the response to sulfur availability in the cheese-related bacterium Brevibacterium aurantiacum.	Forquin MP, Hebert A, Roux A, Aubert J, Proux C, Heilier JF, Landaud S, Junot C, Bonnarme P, Martin-Verstraete I	Appl Environ Microbiol	10.1128/AEM.01708-10	2010
Phylogeny	Identification of brevibacteriaceae by multilocus sequence typing and comparative genomic hybridization analyses.	Forquin MP, Duvergey H, Proux C, Loux V, Mounier J, Landaud S, Coppee JY, Gibrat JF, Bonnarme P, Martin-Verstraete I, Vallaeys T	Appl Environ Microbiol	10.1128/AEM.00224-09	2009
Metabolism	Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences.	Bonaiti C, Leclercq-Perlat MN, Latrille E, Corrieu G	J Dairy Sci	10.3168/jds.S0022-0302(04)73538-9	2004
	The last step in the biosynthesis of aryl carotenoids in the cheese ripening bacteria Brevibacterium linens ATCC 9175 (Brevibacterium aurantiacum sp. nov.) involves a cytochrome P450-dependent monooxygenase	Dufosse L, Echanove MCd.	Food Res Int	10.1016/j.foodres.2005.02.017	2005
Biotechnology	Brevibacterium koreense sp. nov., a moderately halophilic bacterium isolated from jogae-jeotgal, a Korean fermented seafood.	Nam S, Kim Y, Lee MJ, Kim YB, Yun JU, Jung MJ, Song HS, Lee SH, Kim SJ, Whon TW.	Int J Syst Evol Microbiol	10.1099/ijsem.0.006722	2025
Phylogeny	Brevibacterium sandarakinum sp. nov., isolated from a wall of an indoor environment.	Kampfer P, Schafer J, Lodders N, Busse HJ.	Int J Syst Evol Microbiol	10.1099/ijs.0.014100-0	2010
Phylogeny	[Three new species of brevibacteria--Brevibacterium antiquum sp. nov., Brevibacterium aurantiacum sp. nov. and Brevibacterium permense sp. nov].	Gavrish EIu, Krauzova VI, Potekhina NV, Karasev SG, Plotnikova EG, Altyntseva OV, Korosteleva LA, Evtushenko LI	Mikrobiologiia		2004

References

#8805	Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH ; Curators of the DSMZ; DSM 20426
#20215	Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.: List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ. IJSEM ( DOI 10.1099/ijsem.0.004332 )
#20216	Curators of the HKI: Collection Description Leibniz-Institut für Naturstoff-Forschung und Infektionsbiologie e. V. Hans-Knöll-Institut (HKI) . Leibniz-Institut für Naturstoff-Forschung und Infektionsbiologie e. V. Hans-Knöll-Institut (HKI):
#20218	Verslyppe, B., De Smet, W., De Baets, B., De Vos, P., Dawyndt P.: StrainInfo introduces electronic passports for microorganisms.. Syst Appl Microbiol. 37: 42 - 50 2014 ( DOI 10.1016/j.syapm.2013.11.002 , PubMed 24321274 )
#33417	; Curators of the CIP;
#66792	Julia Koblitz, Joaquim Sardà, Lorenz Christian Reimer, Boyke Bunk, Jörg Overmann: Automatically annotated for the DiASPora project (Digital Approaches for the Synthesis of Poorly Accessible Biodiversity Information) .
#67770	Japan Collection of Microorganism (JCM) ; Curators of the JCM;
#68371	Automatically annotated from API 50CH acid .
#68382	Automatically annotated from API zym .
#116556	Collection of Institut Pasteur ; Curators of the CIP; CIP 63.12
#125438	Julia Koblitz, Lorenz Christian Reimer, Rüdiger Pukall, Jörg Overmann: Predicting bacterial phenotypic traits through improved machine learning using high-quality, curated datasets. 2024 ( DOI 10.1101/2024.08.12.607695 )
#125439	Philipp Münch, René Mreches, Martin Binder, Hüseyin Anil Gündüz, Xiao-Yin To, Alice McHardy: deepG: Deep Learning for Genome Sequence Data. R package version 0.3.1 .
#126262	A. Lissin, I. Schober, J. F. Witte, H. Lüken, A. Podstawka, J. Koblitz, B. Bunk, P. Dawyndt, P. Vandamme, P. de Vos, J. Overmann, L. C. Reimer: StrainInfo—the central database for linked microbial strain identifiers. ( DOI 10.1093/database/baaf059 )

Rate our new design

Content

About us

Brevibacterium aurantiacum (DSM 20426, ATCC 9175, NCDO 739)

Name and taxonomic classification

Morphology

Cell morphology

Culture and growth conditions

Culture medium

Culture temp

Physiology and metabolism

Oxygen tolerance

Spore formation

Compound production

Murein

Observation

Metabolite utilization

Metabolite production

Enzymes

API zym

API 50CHac

Isolation, sampling and environmental information

Isolation source categories

Isolation

Interaction and safety

Risk assessment

Sequence information

Genome sequences

Genome browser: GCA_900169065

16S sequences

GC content

Genome-based predictions

Predictions

Literature

Literature

References

BacDive

Help

Social Media