Brevibacterium

Brevibacterium is a genus of Gram positive, aerobic, coryneform bacteria of the order Actinomycetales. Its members occur widely in soil, water, dairy products and decomposing matter. In cheesemaking, Brevibacterium linens is prized as a starter in the production of smear-ripened cheeses: it is applied to the rind during ripening, where it develops the characteristic orange-red colour and contributes the pungent, savoury aroma of washed-rind cheeses such as Limburger, Munster and Epoisses. The same bacteria are also responsible for the familiar smell of certain aged cheeses and, less appetizingly, of human feet.