ArticleScientific reports2019
Brevibacterium from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment.
Article in Scientific reports, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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21 citing papers in PubMed, 48 citations in OpenAlex.
- Effects of Dietary Sweet Potato Tuber Meal on Production Performance, Meat Quality and Intestine of Wenchang Chickens.Biology · 2026Article
- Comparative population genomic analysis of Brevibacterium casei isolated from a tuberculosis patient.Folia microbiologica · 2026Article
- Ecological factors that drive microbial communities in culturally diverse fermented foods.BMC microbiology · 2025Article
- A Microbial Endocrinology-Designed Discovery Platform to Identify Histamine-Degrading Probiotics: Proof of Concept in Poultry.Microorganisms · 2025Article
- Effects of ciprofloxacin on bacterial abundance and enrichments in samples taken from the sea surface microlayer and underlying waters in the southern North Sea.Frontiers in microbiology · 2025Article
- The regulation of key flavor of traditional fermented food by microbial metabolism: A review.Food chemistry: X · 2023Review
- Exploring the biosynthetic gene clusters in Brevibacterium: a comparative genomic analysis of diversity and distribution.BMC genomics · 2023Article
- Draft genome sequence of a new carotenoid-producing strain3 Biotech · 2022Article
- Identification, characterization, and genome sequencing of3 Biotech · 2022Article
- Article
- Omics Approaches to Assess Flavor Development in Cheese.Foods (Basel, Switzerland) · 2022Review
- Metatranscriptomic Analyses Unravel Dynamic Changes in the Microbial and Metabolic Transcriptional Profiles in Artisanal Austrian Hard-Cheeses During Ripening.Frontiers in microbiology · 2022Article
- Review
- Brevibacterium limosum sp. nov., Brevibacterium pigmenatum sp. nov., and Brevibacterium atlanticum sp. nov., three novel dye decolorizing actinobacteria isolated from ocean sediments.Journal of microbiology (Seoul, Korea) · 2021Article
- Lactic Starter Dose ShapesMicroorganisms · 2021Article
- Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach.Frontiers in microbiology · 2021Article
- Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi.Foods (Basel, Switzerland) · 2020Article
- Experimental approaches to tracking mobile genetic elements in microbial communities.FEMS microbiology reviews · 2020Review
- Article
- Transcription Profiling Reveals Cooperative Metabolic Interactions in a Microbial Cheese-Ripening Community Composed ofFrontiers in microbiology · 2019Article
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The genus Brevibacterium harbors many members important for cheese ripening. We performed real-time quantitative PCR (qPCR) to determine the abundance of Brevibacterium on rinds of Vorarlberger Bergkäse, an Austrian artisanal washed-rind hard cheese, over 160 days of ripening. Our results show that Brevibacterium are abundant on Vorarlberger Bergkäse rinds throughout the ripening time. To elucidate the impact of Brevibacterium on cheese production, we analysed the genomes of three cheese rind isolates, L261, S111, and S22. L261 belongs to Brevibacterium aurantiacum, whereas S111 and S22 represent novel species within the genus Brevibacterium based on 16S rRNA gene similarity and average nucleotide identity. Our comparative genomic analysis showed that important cheese ripening enzymes are conserved among the genus Brevibacterium. Strain S22 harbors a 22 kb circular plasmid which encodes putative iron and hydroxymethylpyrimidine/thiamine transporters. Histamine formation in fermented foods can cause histamine intoxication. We revealed the presence of a putative metabolic pathway for histamine degradation. Growth experiments showed that the three Brevibacterium strains can utilize histamine as the sole carbon source. The capability to utilize histamine, possibly encoded by the putative histamine degradation pathway, highlights the importance of Brevibacterium as key cheese ripening cultures beyond their contribution to cheese flavor production.
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