Brevibacterium linens
E446639
Brevibacterium linens is a species of bacteria known for producing the characteristic orange-red color and strong aroma of washed-rind cheeses.
All labels observed (1)
| Label | Occurrences |
|---|---|
| Brevibacterium linens canonical | 5 |
How this entity was disambiguated
This entity first appeared as the object of triple T4483763 — resolving that mention is where its identity was fixed. The disambiguator weighed these candidate entities and picked the highlighted one (or “None”, minting a new entity). This is how homonymy is resolved: the same surface form can point to different entities.
NED1
Entity disambiguation (via context triple)
gpt-5-mini-2025-08-07
Target entity: Brevibacterium linens Context triple: [Munster cheese, typicalRindMicroflora, Brevibacterium linens]
-
A.
Bacillus
Bacillus is a genus of rod-shaped, endospore-forming bacteria that includes both harmless environmental species and notable pathogens such as Bacillus anthracis.
-
B.
Penicillium chrysogenum
Penicillium chrysogenum is a species of filamentous fungus best known as the original industrial source of the antibiotic penicillin.
-
C.
Bacillaceae
Bacillaceae is a family of Gram-positive, rod-shaped, endospore-forming bacteria that includes medically and environmentally significant genera such as Bacillus.
-
D.
Bacillales
Bacillales is an order of Gram-positive, rod-shaped bacteria that includes medically and environmentally important genera such as Bacillus and Staphylococcus.
-
E.
Nitrosopumilus
Nitrosopumilus is a genus of marine ammonia-oxidizing archaea that plays a key role in the global nitrogen cycle, particularly in oceanic environments.
- F. None of above. chosen
- G. Unsure - the case is ambiguous/there is not enough information to decide.
NED2
Entity disambiguation (via description)
gpt-5-mini-2025-08-07
Target entity: Brevibacterium linens Target entity description: Brevibacterium linens is a species of bacteria known for producing the characteristic orange-red color and strong aroma of washed-rind cheeses.
-
A.
Bacillus
Bacillus is a genus of rod-shaped, endospore-forming bacteria that includes both harmless environmental species and notable pathogens such as Bacillus anthracis.
-
B.
Penicillium chrysogenum
Penicillium chrysogenum is a species of filamentous fungus best known as the original industrial source of the antibiotic penicillin.
-
C.
Bacillaceae
Bacillaceae is a family of Gram-positive, rod-shaped, endospore-forming bacteria that includes medically and environmentally significant genera such as Bacillus.
-
D.
Bacillales
Bacillales is an order of Gram-positive, rod-shaped bacteria that includes medically and environmentally important genera such as Bacillus and Staphylococcus.
-
E.
Nitrosopumilus
Nitrosopumilus is a genus of marine ammonia-oxidizing archaea that plays a key role in the global nitrogen cycle, particularly in oceanic environments.
- F. None of above. chosen
Statements (48)
| Predicate | Object |
|---|---|
| instanceOf |
actinobacteria
ⓘ
bacterial species ⓘ |
| associatedWith |
Epoisses cheese
ⓘ
Limburger cheese ⓘ Munster cheese ⓘ Taleggio cheese ⓘ |
| biosafetyLevel | BSL-1 ⓘ |
| causes |
orange-red cheese rind color
ⓘ
strong cheese aroma ⓘ |
| cellShape | rod-shaped ⓘ |
| describedAs | coryneform bacterium ⓘ |
| domain | Bacteria ⓘ |
| family |
Brevibacteriaceae
ⓘ
linked to:
Brevibacterium
|
| firstDescribedBy | Lehmann and Neumann ⓘ |
| firstDescriptionYear | 1896 ⓘ |
| foundOn |
human feet
ⓘ
human skin in moist areas ⓘ smear-ripened cheeses ⓘ washed-rind cheeses ⓘ |
| genus | Brevibacterium ⓘ |
| gramStain | Gram-positive ⓘ |
| growthTemperatureRange | mesophilic ⓘ |
| habitat |
cheese surface
ⓘ
human skin ⓘ marine environments ⓘ |
| metabolism | chemoorganotrophic ⓘ |
| motility | non-motile ⓘ |
| odorSimilarity | human foot odor ⓘ |
| optimalGrowthTemperature | around 25–30 °C ⓘ |
| oxygenRequirement | aerobic ⓘ |
| pHPreference | slightly acidic to neutral pH ⓘ |
| phylum | Actinobacteria ⓘ |
| produces |
ammonia
ⓘ
carotenoid pigments ⓘ lipolytic enzymes ⓘ methanethiol ⓘ orange-red pigments ⓘ proteolytic enzymes ⓘ short-chain fatty acids ⓘ sulfur-containing compounds ⓘ |
| roleInFood | cheese ripening ⓘ |
| sporeFormation | non-spore-forming ⓘ |
| taxonRank | species ⓘ |
| tolerates |
high salt concentration
ⓘ
low water activity ⓘ |
| usedIn | surface smear cultures for cheese ⓘ |
| uses |
amino acids as carbon source
ⓘ
lactate as carbon source ⓘ |
How these facts were elicited
The pipeline generated the facts above by prompting gpt-5.1 with this entity's name + description and the instruction below.
Instruction
You are a knowledge base construction expert. Given a subject entity and a description of it, return factual statements that you know for the subject as a JSON list of dictionaries(triples), where keys must be "subject", "predicate" and "object". The number of facts may be very high, between 25 to 50 or more, for very popular subjects. For less popular subjects, the number of facts can be very low, like 5 or 10. # Requirements - If you don't know the subject at all, return an empty list. - If the subject is not a named entity, return an empty list. - Include at least one triple where predicate is "instanceOf". - Do not get too wordy. - Separate several objects into multiple triples with one object.
Input
Subject: Brevibacterium linens Description of subject: Brevibacterium linens is a species of bacteria known for producing the characteristic orange-red color and strong aroma of washed-rind cheeses.
Referenced by (5)
Full triples — surface form annotated when it differs from this entity's canonical label.