Listeria thailandensis
| Listeria thailandensis | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Caryophanales |
| Family: | Listeriaceae |
| Genus: | Listeria |
| Species: | L. thailandensis
|
| Binomial name | |
| Listeria thailandensis Leclercq et al. 2019
| |
Listeria thailandensis is a species of bacteria. It is a Gram-positive, facultatively anaerobic, non-motile, non-spore-forming bacillus. It is non-pathogenic and non-hemolytic. It was isolated from a fried chicken sample from Thailand. The species was first proposed in 2019, and the species name refers to the country from which it was first isolated.[1]
The optimum growth temperature for L. thailandensis is 30-37 °C; it can grow in the 22-42 °C range.[1]
References
[edit]- ^ a b Leclercq, Alexandre; Moura, Alexandra; Vales, Guillaume; Tessaud-Rita, Nathalie; Aguilhon, Christine; Lecuit, Marc (2019). "Listeria thailandensis sp. nov" (PDF). International Journal of Systematic and Evolutionary Microbiology. 69 (1): 74–81. doi:10.1099/ijsem.0.003097. PMID 30457511.
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