Brochothrix
| Brochothrix | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Caryophanales |
| Family: | Listeriaceae |
| Genus: | Brochothrix Sneath and Jones 1976 |
| Species | |
Brochothrix is genus of Gram-positive, nonmotile, catalase-positive, facultatively anaerobic bacteria that are nonmotile and form regular rod-shaped cells. The name Brochothrix is derived from the Greek noun brochos meaning loop and the Greek noun thrix meaning thread, from exponential-phase cultures which often show rods occurring in long, kinked, filamentous-like chains which bend and loop to give characteristic knotted masses.[2] The genus is mostly associated with spoilage of high value food, such as meat and fish, caused by off-odor development. The type species is B. thermosphacta and the only other species I the genus is B. campestris . There is no evidence that any Brochothrix strain is pathogenic to humans or animals.[3]
History
[edit]The first Brochothrix species, Brochothrix thermosphacta, was isolated from pork sausage in 1953. However, the genus was not recognized as distinct until 1976.[4][2]
References
[edit]- ^ a b "Genus: Brochothrix". LPSN.DSMZ.de.
- ^ a b Sneath PHA; Jones D (1 April 1976). "Brochothrix, a New Genus Tentatively Placed in the Family Lactobacillaceae". International Journal of Systematic and Evolutionary Microbiology. 26 (2): 102–104. doi:10.1099/00207713-26-2-102.
- ^ Nowak A; Rygala A; Oltuszak-Walczak E; Walczak P (14 November 2011). "The prevalence and some metabolic traits of Brochothrix thermosphacta in meat and meat products packaged in different ways". Journal of the Science of Food and Agriculture. 92 (6): 1304–1310. doi:10.1002/jsfa.4701. PMID 22083437.
- ^ Mclean RA; Sulzbacher WL (1 April 1953). "Microbacterium thermosphactum, spec: nov.; a nonheat resistant bacterium from fresh pork sausage". Journal of Bacteriology. 65 (4): 428–43. doi:10.1128/jb.65.4.428-433.1953. PMC 169546. PMID 13069397.
External links
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