Biology:Brochothrix

From HandWiki

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.[1] 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 in the genus is B. campestris . There is no evidence that any Brochothrix strain is pathogenic to humans or animals.[2]

History

The first Brochothrix species, Brochothrix thermosphacta, was isolated from pork sausage in 1953. However, the genus was not recognized as distinct until 1976.[3][1]

Phylogeny

The currently accepted taxonomy is based on the List of Prokaryotic names with Standing in Nomenclature (LPSN)[4] and National Center for Biotechnology Information (NCBI).[5]

16S rRNA based LTP_10_2024[6][7][8] 120 marker proteins based GTDB 09-RS220[9][10][11]
Brochothrix

B. campestris Talon et al. 1988

B. thermosphacta (McLean & Sulzbacher 1953) Sneath & Jones 1976

Brochothrix

B. campestris

B. thermosphacta

References

  1. 1.0 1.1 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. 
  2. 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. 
  3. 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. PMID 13069397. 
  4. J.P. Euzéby. "Brochothrix". List of Prokaryotic names with Standing in Nomenclature (LPSN). https://lpsn.dsmz.de/genus/Brochothrix. 
  5. Sayers. "Brochothrix". National Center for Biotechnology Information (NCBI) taxonomy database. https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Tree&id=2755&lvl=3&lin=f&keep=1&srchmode=1&unlock. 
  6. "The LTP". https://imedea.uib-csic.es/mmg/ltp/#LTP. 
  7. "LTP_all tree in newick format". https://imedea.uib-csic.es/mmg/ltp/wp-content/uploads/ltp/LTP_all_10_2024.ntree. 
  8. "LTP_10_2024 Release Notes". https://imedea.uib-csic.es/mmg/ltp/wp-content/uploads/ltp/LTP_10_2024_release_notes.pdf. 
  9. "GTDB release 09-RS220". https://gtdb.ecogenomic.org/about#4%7C. 
  10. "bac120_r220.sp_labels". https://data.gtdb.ecogenomic.org/releases/release220/220.0/auxillary_files/bac120_r220.sp_labels.tree. 
  11. "Taxon History". https://gtdb.ecogenomic.org/taxon_history/. 

Wikidata ☰ Q3645203 entry