| Description | Brevibacterium casei is a Gram-positive, rod-shaped bacterium classified as a facultative anaerobe that thrives at mesophilic temperatures, typically around 30-37°C, and is considered a chemoheterotroph. This microorganism is primarily found in various body sites and environments, including the skin, mouth, and intestines of humans and animals, as well as in dairy products, particularly cheeses. As a Gram-positive bacterium, Brevibacterium casei possesses a thick peptidoglycan layer in its cell wall, which gives it structural integrity and enables it to retain the crystal violet dye used in Gram staining. Its rod-like shape, or bacillus form, allows for versatile interactions with its environment. The mesophilic temperature preference indicates its optimal growth range aligns with the temperature of the human body, facilitating its persistence in human-associated ecosystems. Being a facultative anaerobe, B. casei can grow in the presence or absence of oxygen, which allows it to colonize diverse environments where oxygen levels may fluctuate. As a chemoheterotroph, Brevibacterium casei metabolizes organic compounds for energy and carbon, utilizing carbohydrates, amino acids, and fatty acids found in its surroundings. This metabolic flexibility contributes to its role in food fermentation, especially in cheese production, where it helps develop flavor and texture.Brevibacterium casei is also notable for its association with human skin, where it contributes to the characteristic smell of foot odor due to the production of volatile compounds during protein fermentation. Its presence and activities in both food production and human microbiomes highlight its ecological significance and potential applications in biotechnology and health. |
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