Question:
Given below are the characteristics of Breribacterium linens, a secondary flora of cheese.
(A) Gram +ve, mesophilic organism, rod-shaped colonies
(B) Produces a yellow orange carotenoid pigment that colours the surface of cheese, colour production is enhanced by exposure to light.
(C) It grows best at neutral pH, use lactose or citrate, grows well at high salt concentration.
(D) Highly proteolytic, degrade whey protein and casein, contribute to flavour production in surface ripened cheese by producing metabolites.
Choose the correct options associated with the given bacteria :
Given below are the characteristics of Breribacterium linens, a secondary flora of cheese.
(A) Gram +ve, mesophilic organism, rod-shaped colonies
(B) Produces a yellow orange carotenoid pigment that colours the surface of cheese, colour production is enhanced by exposure to light.
(C) It grows best at neutral pH, use lactose or citrate, grows well at high salt concentration.
(D) Highly proteolytic, degrade whey protein and casein, contribute to flavour production in surface ripened cheese by producing metabolites.
Choose the correct options associated with the given bacteria :
(A) Gram +ve, mesophilic organism, rod-shaped colonies
(B) Produces a yellow orange carotenoid pigment that colours the surface of cheese, colour production is enhanced by exposure to light.
(C) It grows best at neutral pH, use lactose or citrate, grows well at high salt concentration.
(D) Highly proteolytic, degrade whey protein and casein, contribute to flavour production in surface ripened cheese by producing metabolites.
Choose the correct options associated with the given bacteria :
Show Hint
Remember that *Brevibacterium linens* is a "secondary" cheese flora. It cannot ferment lactose (milk sugar) and instead feeds on the lactic acid produced by the primary starter cultures.
Updated On: Jul 21, 2026
- (A), (B) and (C) only.
- (A), (B), (C) and (D)
- (A), (B), and (D).
- (B), (C) and (D) only.
Show Solution
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The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
*Brevibacterium linens* (often spelled *Brebibacterium linens* in exam questions) is a key bacterium used in smear-ripened cheeses (such as Munster, Brick, and Limburger) to develop their characteristic surface color, aroma, and flavor.
Step 2: Detailed Explanation:
Let us evaluate each of the given statements:
- (A): *B. linens* is a Gram-positive, non-spore-forming, mesophilic, rod-shaped bacterium. This statement is correct.
- (B): It produces a characteristic yellow-orange carotenoid pigment on the cheese surface. The production of this pigment is a photo-chromogenic process, meaning it is stimulated and enhanced by exposure to light. This statement is correct.
- (C): While *B. linens* is highly halotolerant (growing in salt concentrations up to \(15\%\)) and grows well at neutral pH, it is lactose-negative. It cannot utilize lactose directly. Instead, it relies on lactic acid (lactate) produced by the primary starter cultures. Therefore, this statement is incorrect.
- (D): It is highly proteolytic and peptidolytic. It degrades proteins into amino acids and volatile sulfur compounds (like methanethiol), which are responsible for the strong, pungent flavor of smear-ripened cheeses. This statement is correct.
Therefore, only statements (A), (B), and (D) are correct.
Step 3: Final Answer:
The correct option is (C), which includes statements (A), (B), and (D).
*Brevibacterium linens* (often spelled *Brebibacterium linens* in exam questions) is a key bacterium used in smear-ripened cheeses (such as Munster, Brick, and Limburger) to develop their characteristic surface color, aroma, and flavor.
Step 2: Detailed Explanation:
Let us evaluate each of the given statements:
- (A): *B. linens* is a Gram-positive, non-spore-forming, mesophilic, rod-shaped bacterium. This statement is correct.
- (B): It produces a characteristic yellow-orange carotenoid pigment on the cheese surface. The production of this pigment is a photo-chromogenic process, meaning it is stimulated and enhanced by exposure to light. This statement is correct.
- (C): While *B. linens* is highly halotolerant (growing in salt concentrations up to \(15\%\)) and grows well at neutral pH, it is lactose-negative. It cannot utilize lactose directly. Instead, it relies on lactic acid (lactate) produced by the primary starter cultures. Therefore, this statement is incorrect.
- (D): It is highly proteolytic and peptidolytic. It degrades proteins into amino acids and volatile sulfur compounds (like methanethiol), which are responsible for the strong, pungent flavor of smear-ripened cheeses. This statement is correct.
Therefore, only statements (A), (B), and (D) are correct.
Step 3: Final Answer:
The correct option is (C), which includes statements (A), (B), and (D).
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