Brevibacterium

M. P. Forquin, Bart C Weimer

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Scopus citations

Abstract

Brevibacteriaceae is a heterogenic family. As additional methods are available to isolate these organisms, more diverse species will be found. While historical phenotypic characteristics are commonly used to differentiate this group, production of the first brevibacterial genome will usher in new methods and enable the use of phylogenomics to more clearly define this family. Additional effort is needed to understand their role in animals and the environment. Development of genetic tools for this group of organisms is needed because Brevibacteria are important in fermented foods processes in addition to their wide distribution. A deeper understanding of their survival mechanisms and metabolism will enhance our understanding of their specific beneficial attributes for use in food production. Many unique biochemical capabilities, enzymes, and pigment production make them interesting and a source of untapped enzymes for industrial applications.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Food Microbiology
Subtitle of host publicationSecond Edition
PublisherElsevier Inc.
Pages324-330
Number of pages7
ISBN (Electronic)9780123847331
ISBN (Print)9780123847300
DOIs
StatePublished - Apr 2 2014

Keywords

  • Aromatic amino acids
  • Carotenoids
  • Methionine metabolism
  • Organic acid production
  • Volatile sulfur production

ASJC Scopus subject areas

  • Medicine(all)

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    Forquin, M. P., & Weimer, B. C. (2014). Brevibacterium. In Encyclopedia of Food Microbiology: Second Edition (pp. 324-330). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-384730-0.00047-1