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Brochothrix campestris

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Brochothrix campestris
Scientific classification Edit this classification
Domain: Bacteria
Phylum: Bacillota
Class: Bacilli
Order: Caryophanales
Family: Listeriaceae
Genus: Brochothrix
Species:
B. campestris
Binomial name
Brochothrix campestris
Talon et al. 1988[1]
Type strain[2]
S3

Brochothrix campestris is bacteria involved in the spoilage of meat. When it grows in food, the metabolic activities result in the production of metabolites associated with off-odors . [3] B. campestris was first described in 1988 and was named from the Latin adjective campestris meaning field, campestris – from the field, because B. ’campestris was originally isolated from a soil sample.[2]. Compared to the closely related B. thermosphacta, B. campestris is very rarely found from food samples[4].

References

[edit]
  1. ^ "Species: Brochothrix campestris". LPSN.DSMZ.de.
  2. ^ a b Talaon R; Grimont PAD; Grimont F; Gasser F; Boeufgras JM (1 January 1988). "Brochothrix campestris sp. nov". International Journal of Systematic and Evolutionary Microbiology. 38 (1): 99–102. doi:10.1099/00207713-38-1-99.
  3. ^ Gribble A, Brightwell G (July 2013). "Spoilage characteristics of Brochothrix thermosphacta and campestris in chilled vacuum packaged lamb, and their detection and identification by real time PCR". Meat Science. 94 (3): 361–8. doi:10.1016/j.meatsci.2013.03.016. PMID 23567138.
  4. ^ Illikoud N, Rossero A, Chauvet R, Courcoux P, Pilet MF, Charrier T, Jaffrès E, Zagorec M (August 2019). "Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta". Food Microbiology. 81: 22–31. doi:10.1016/j.fm.2018.01.015. PMID 30910085.