Brevibacterium aurantiacum strain ATCC 9175

Brevibacterium aurantiacum strain ATCC 9175 is a notable bacterium primarily associated with the habitat of cheese rind, particularly in washed-rind cheeses and mini-cheeses. This strain is classified as aerobic, indicating that it requires oxygen for its growth and metabolic processes. The presence of flagella suggests that B. aurantiacum ATCC 9175 possesses motility, which may enhance its ability to colonize and thrive in the complex microenvironments of cheese rinds. Additionally, this strain has a single replicon, which may influence its genetic stability and adaptability within its niche. The accession number for this strain is FXZB00000000.1, indicating its availability for further research and study in microbial genetics and cheese microbiology. Ecologically, B. aurantiacum plays a significant role in the development of flavor and texture in cheeses, particularly those with washed rinds. Its aerobic nature and motility may contribute to its effectiveness in colonizing the surface of cheeses, where it can interact with other microorganisms, thus influencing the fermentation processes and contributing to the unique sensory profiles of these dairy products.