Biology:Brochothrix thermosphacta
| Brochothrix thermosphacta | |
|---|---|
Scientific classification 
| |
| Missing taxonomy template (fix): | Brochothrix |
| Species: | Template:Taxonomy/BrochothrixB. thermosphacta
|
| Binomial name | |
| Template:Taxonomy/BrochothrixBrochothrix thermosphacta Sneath and Jones 1976[1]
| |
| Type strain | |
| 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.[2] B. thermosphacta was originally classified as Microbacterium thermosphactum by McLean and Sulzbacher 1953 [3] 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.[3] B. thermosphacta can grow between 1–30 °C and grow up to 8% salt.[4] Brochothrix thermosphacta can be selectively isolated from e.g. food samples by isolation on STAA agar.[5]
References
- ↑ "Species: Brochothrix thermosphacta" (in en). LPSN.DSMZ.de. https://lpsn.dsmz.de/species/Brochothrix-thermosphacta.
- ↑ Illikoud N, Rossero A, Chauvet R, Courcoux P, Pilet MF, Charrier T (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. https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(17)31020-1.
- ↑ 3.0 3.1 "Microbacterium thermosphactum, spec: nov.; a nonheat resistant bacterium from fresh pork sausage". Journal of Bacteriology 65 (4): 428–33. April 1953. doi:10.1128/jb.65.4.428-433.1953. 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. https://linkinghub.elsevier.com/retrieve/pii/0168-1605(93)90074-Q.
- ↑ "A selective medium for the enumeration of Microbacterium thermosphactum in meat and meat products". The Journal of Applied Bacteriology 29 (3): 455–60. December 1966. doi:10.1111/j.1365-2672.1966.tb03497.x. PMID 5980913.
Wikidata ☰ Q3645205 entry
 |  |
