Brochothrix

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]
B. campestris B. thermosphacta

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]

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]

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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