Brevibacterium aurantiacum strain CNRZ 920

Brevibacterium aurantiacum strain CNRZ 920 is a notable bacterium primarily associated with the habitat of cheese rind, specifically in mini-cheeses and washed-rind cheeses. This strain thrives in aerobic conditions, indicating a requirement for oxygen to sustain its metabolic processes. One of the defining characteristics of Brevibacterium aurantiacum CNRZ 920 is the presence of flagella, which suggests a degree of motility that may facilitate its colonization and interaction within the cheese rind ecosystem. The strain possesses a single replicon, which simplifies its genomic organization and may influence its adaptability in the cheese environment. The strain is cataloged under the accession number FXZG00000000.1, which provides a reference for genetic and taxonomic studies. Biologically, the presence of Brevibacterium aurantiacum in cheese rinds contributes to the complex microbial community involved in the fermentation and ripening processes of cheeses. Its ability to thrive in aerobic conditions and its motility may play a role in the development of specific flavors and textures characteristic of washed-rind cheeses. The interactions of this bacterium with other microbial species in cheese rinds are essential for understanding cheese maturation and quality, highlighting its ecological significance in dairy production.