Rattray F P, Fox P F
Department of Food Chemistry, University College, Cork, Ireland.
J Dairy Sci. 1999 May;82(5):891-909. doi: 10.3168/jds.S0022-0302(99)75308-7.
Brevibacterium linens is a major surface microorganism that is present in the smear of surface-ripened cheeses. The enzymology and biochemical characteristics of B. linens influence the ripening and final characteristics of smear surface-ripened cheeses. Proteolytic, peptidolytic, esterolytic, and lipolytic activities, which are of particular importance in the ripening process, are discussed in detail. This review also describes the production of volatile compounds, especially sulfur-containing ones, by B. linens, which are thought to be important in respect to the flavor of smear surface-ripened cheeses. The unique orange-colored carotenoids and the factors effecting their production by B. linens are also presented. The catabolism of aromatic amino acids, bacteriocin production, plasmids, and miscellaneous biochemical and physiological properties (peptidoglycan type, antibiotic resistance, insecticide degradation, and biotechnological applications) of B. linens are discussed. The problem associated with the current taxonomical classification of B. linens strains caused by strain variation is evaluated. Finally, the application of B. linens cell extracts or its proteolytic enzymes as cheese ripening accelerants for semi-hard or hard cheese varieties is considered.
亚麻短杆菌是表面成熟奶酪涂抹层中存在的主要表面微生物。亚麻短杆菌的酶学和生化特性会影响涂抹层表面成熟奶酪的成熟过程及最终特性。文中详细讨论了在成熟过程中尤为重要的蛋白水解、肽水解、酯水解和脂肪水解活性。本综述还描述了亚麻短杆菌产生挥发性化合物的情况，尤其是含硫化合物，这些化合物被认为对涂抹层表面成熟奶酪的风味很重要。文中还介绍了亚麻短杆菌独特的橙色类胡萝卜素及其产生的影响因素。讨论了亚麻短杆菌芳香族氨基酸的分解代谢、细菌素的产生、质粒以及其他生化和生理特性（肽聚糖类型、抗生素抗性、杀虫剂降解和生物技术应用）。评估了由菌株变异导致的亚麻短杆菌菌株当前分类学分类相关的问题。最后，考虑了将亚麻短杆菌细胞提取物或其蛋白水解酶用作半硬质或硬质奶酪品种的奶酪成熟促进剂。
