The same bacterium is also employed to ferment several cheeses such as Munster, Limburger, Port-du-Salut, Raclette and Năsal.
Other organisms such asBacillus pumilus ATCC 7061, Clavibacter michiganensis subsp. sepedonicus, Corynebacterium urealyticum DSM 7109, and Brevibacterium linens BL2 have been identified with similar TOMM gene clusters that have the potential to produce PZN-like molecules.
Brevibacterium linens is also the bacteria responsible for the aging of Limburger cheese and many French cheese varieties.