Brochothrix campestris
| Brochothrix campestris | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Kingdom: | Bacillati |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Bacillales |
| Family: | Listeriaceae |
| Genus: | Brochothrix |
| Species: | B. campestris
|
| Binomial name | |
| Brochothrix campestris Talon et al. 1988[1]
| |
| Type strain[2] | |
| S3 | |
Brochothrix campestris is bacteria involved in the spoilage of meat. When it grows in food, the metabolic activities result in the production of metabolites associated with off-odors . [3] B. campestris was first described in 1988 and was named from the Latin adjective campestris meaning field, campestris – from the field, because B. ’campestris was originally isolated from a soil sample.[2] Compared to the closely related B. thermosphacta, B. campestris is very rarely found from food samples.[4]
References
- ^ "Species: Brochothrix campestris". LPSN.DSMZ.de.
- ^ a b Talaon R; Grimont PAD; Grimont F; Gasser F; Boeufgras JM (1 January 1988). "Brochothrix campestris sp. nov". International Journal of Systematic and Evolutionary Microbiology. 38 (1): 99–102. doi:10.1099/00207713-38-1-99.
- ^ Gribble A, Brightwell G (July 2013). "Spoilage characteristics of Brochothrix thermosphacta and campestris in chilled vacuum packaged lamb, and their detection and identification by real time PCR". Meat Science. 94 (3): 361–8. doi:10.1016/j.meatsci.2013.03.016. PMID 23567138.
- ^ Illikoud N, Rossero A, Chauvet R, Courcoux P, Pilet MF, Charrier T, Jaffrès E, Zagorec M (August 2019). "Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta". Food Microbiology. 81: 22–31. doi:10.1016/j.fm.2018.01.015. PMID 30910085.