Brochothrix
Genus of bacteria
From Wikipedia, the free encyclopedia
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.[2] 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.[3]
| Brochothrix | |
|---|---|
Scientific classification  | |
| Domain: | Bacteria |
| Kingdom: | Bacillati |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Bacillales |
| Family: | Listeriaceae |
| Genus: | Brochothrix Sneath and Jones 1976 |
| Type species | |
| Brochothrix thermosphacta (McLean & Sulzbacher 1953) Sneath & Jones 1976 | |
| Species[1] | |
History
The first Brochothrix species, Brochothrix thermosphacta, was isolated from pork sausage in 1953. However, the genus was not recognized as distinct until 1976.[4][2]
Phylogeny
The currently accepted taxonomy is based on the List of Prokaryotic names with Standing in Nomenclature (LPSN)[1] and National Center for Biotechnology Information (NCBI).[5]
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