During the ripening of certain cheeses a reddish or reddish-brown slimy growth often develops on the surfaces. The material contains various microorganisms, among which Bacterium linens usually is present in relatively large numbers. This organism apparently plays a role in the ripening of certain cheeses, aiding in protein breakdown and flavor development; it also aids in production of color at cheese surfaces.
Despite its probable importance in the ripening of various cheeses and its possible importance in other connections, Bact. linens has been investigated relatively little. Accordingly, studies of it were made, special attention being given to development of an isolation technic, distribution of the organism and special characters of the organism.
Albert, J. Oscar; Long, H. F.; and Hammer, B. W.
"Classification of the organisms important in dairy products IV. Bacterium linens,"
Research Bulletin (Iowa Agriculture and Home Economics Experiment Station): Vol. 27
, Article 1.
Available at: https://lib.dr.iastate.edu/researchbulletin/vol27/iss328/1