Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: A review

Brevibacterium linens is a major surface microorganism that is present in t he smear of surface-ripened cheeses. The enzymology and biochemical charact eristics of B. linens influence the ripening and final characteristics of s mear surface-ripened cheeses. Proteolytic, peptidolytic, esterolytic, and l ipolytic activities, which are of particular importance in the ripening pro cess, 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-ripe ned cheeses. The unique orange-colored carotenoids and the factors effectin g their production by B. linens are also presented. The catabolism of aroma tic amino acids, bacteriocin production, plasmids, and miscellaneous bioche mical and physiological properties (peptidoglycan type; antibiotic resistan ce, insecticide degradation, and;biotechnological applications) of B. linen s are discussed. The problem associated with the current taxonomical classi fication of B. linens strains caused by strain variation is evaluated. Fina lly, the application of B. linens cell extracts or its proteolytic enzymes as cheese ripening acccelerants for semi-hard or hard cheese varieties is c onsidered.