Brevibacterium Linens Cheese

Definition and Scope

Brevibacterium linens is a Gram-positive bacterium species primarily associated with cheese production. It belongs to the Actinomycetota phylum and is classified under the Brevibacteriaceae family. This microorganism is notable for its role in developing surface-ripened cheese characteristics.

The scope of Brevibacterium linens extends to microbiology, food science, and artisanal cheesemaking. It is specifically utilized in the production of smear-ripened or washed-rind cheeses. Its application defines a distinct category within cheese taxonomy based on rind development methods.

Production Process

Brevibacterium linens is introduced during cheese production through brine washing or direct inoculation. Cheesemakers apply saltwater solutions containing the bacteria to cheese surfaces during aging. This technique promotes surface colonization and prevents undesirable mold growth.

The bacteria thrive in high-salt, high-pH environments typically maintained in cheese aging rooms. Optimal growth occurs at temperatures between 10-15°C with relative humidity around 95%. This controlled environment allows Brevibacterium linens to develop the characteristic orange-red rind.

Sensory Profile

Brevibacterium linens contributes significantly to the aroma profile of washed-rind cheeses. It produces sulfur compounds including methanethiol and dimethyl disulfide. These volatile molecules create the distinctive pungent smell associated with these cheese varieties.

The bacterium influences flavor development through proteolytic and lipolytic activities. Enzymatic breakdown of proteins and fats generates savory, umami notes and complex flavor compounds. This results in robust, savory flavors with occasional meaty or barnyard characteristics.

Cheese Applications

Brevibacterium linens is essential for producing traditional washed-rind cheeses across Europe. It forms the primary microbial culture for cheeses like Limburger, Munster, and Livarot. The bacterium creates the characteristic sticky, orange-pink rind through carotenoid pigment production.

In modern cheesemaking, controlled B. linens strains ensure consistent rind development and flavor formation. Cheesemakers use specific bacterial preparations to achieve desired intensity of aroma and flavor. The bacterium also contributes to rind protection against contamination during extended aging periods.

Regional Examples

French cheesemaking traditions prominently feature Brevibacterium linens in several protected designation of origin cheeses. Époisses de Bourgogne utilizes repeated marc de Bourgogne washings to encourage B. linens growth. Similarly, Pont-l’Évêque and Maroilles depend on this bacterium for their characteristic rind development.

German Limburger represents another classic application where B. linens creates the cheese’s strong aroma and flavor. Belgian Herve cheese and Austrian Schloss cheese also employ this bacterium in their production. These regional varieties demonstrate how local techniques and aging conditions yield distinct expressions from the same bacterial species.

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