The Genus Brochothrix

  • Erko Stackebrandt
  • Dorothy Jones

The genus Brochothrix contains Gram-positive, nonsporeforming, nonmotile, catalase-positive, facultatively anaerobic, regular, rod-shaped bacteria that show characteristic changes in cell morphology during growth. The genus was proposed by Sneath and Jones (1976) for some meat spoilage organisms, previously designated “Microbacterium thermosphactum” (McLean and Sulzbacher, 1953). The genus Brochothrix contains the type species B. thermosphacta (see Sneath and Jones, 1986) and B. campestrisTalon et al. (1988), described for isolates from soil and grass. As most of the scientific interests have focused on B. thermosphacta because of its association with off-odor development in meats, especially in prepacked products held at refrigeration temperatures, most of the information on the genus is consequently derived from studies on this species. There is no evidence that any Brochothrix strain is pathogenic to humans or animals. Neither species has been exploited in industrial processes.



Meat Product Lipase Production Pork Sausage Esterase Isoenzyme Meat Spoilage 
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Authors and Affiliations

  • Erko Stackebrandt
  • Dorothy Jones

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