Brochothrix thermosphacta
| Brochothrix thermosphacta | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Caryophanales |
| Family: | Listeriaceae |
| Genus: | Brochothrix |
| Species: | B. thermosphacta
|
| Binomial name | |
| Brochothrix thermosphacta Sneath and Jones 1976[1]
| |
| Type strain[2] | |
| SW26 | |
Brochothrix thermosphacta is one of the major bacteria involved in the spoilage of meat and seafood. When it grows in food, the metabolic activities result in the production of metabolites associated with off-odors.[3] B. thermosphacta was originally classified as Microbacterium thermosphactum by McLean and Sulzbacher 1953 [4] and was named from the Greek adjective thermê meaning heat and the Greek adjective sphaktos meaning slain, thermosphacta - killed by heat, because M. thermosphacta was unusually heat sensitive compared to other species of Microbacterium.[4] B. thermosphacta can grow between 1–30 °C and grow up to 8% salt.[5] Brochothrix thermosphacta can be selectively isolated from e.g. food samples by isolation on STAA agar.[6]
References
[edit]- ^ "Species: Brochothrix thermosphacta". LPSN.DSMZ.de.
- ^ 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.
- ^ Illikoud N, Rossero A, Chauvet R, Courcoux P, Pilet MF, Charrier T; et al. (2019). "Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta". Food Microbiol. 81: 22–31. doi:10.1016/j.fm.2018.01.015. PMID 30910085.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - ^ a b MCLEAN RA, SULZBACHER WL (April 1953). "Microbacterium thermosphactum, spec: nov.; a nonheat resistant bacterium from fresh pork sausage". Journal of Bacteriology. 65 (4): 428–33. doi:10.1128/jb.65.4.428-433.1953. PMC 169546. PMID 13069397.
- ^ McClure PJ, Baranyi J, Boogard E, Kelly TM, Roberts TA (1993). "A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta". Int J Food Microbiol. 19 (3): 161–78. doi:10.1016/0168-1605(93)90074-q. PMID 8217514.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - ^ Gardner GA (December 1966). "A selective medium for the enumeration of Microbacterium thermosphactum in meat and meat products". The Journal of Applied Bacteriology. 29 (3): 455–60. doi:10.1111/j.1365-2672.1966.tb03497.x. PMID 5980913.