|Morphology:||Regular, unbranched rods.|
|Size:||0.6-0.7 micrometers by 1.0-2.0 micrometers.|
|Motility:||Non-motile. They appear singly, in chains or in long, filamentous chains that fold into knotted masses.|
|Other:||Coccoid forms appear in old cultures.|
Colonies are opaque, non-pigmented and non-hemolytic. Typical colonies are 0.75-1.0 millimeter in diameter.
Facultatively anaerobic. Seldom pigmented. Mesophilic and chemoorganoheterotrophic. Brochothrix spp. only grow in complex media. The major fermentation product from glucose is L(+)-lactate acid.
KEY BIOCHEMICAL REACTIONS
- Methyl Red-positive.
- Acid but no gas produced from carbohydrates.
Widely distributed in the environment, Brochothrix spp. is a common spoilage organism of meat and meat products stored at chilled temperatures.
These organisms are of low pathogenicity and generally require a major break in the host's immunological defenses to cause significant infection. There is no evidence that B. thermosphacta is pathogenic. It is an economically important meat-spoilage organism because it grows in a wide variety of meats and meat products and produces malodorous metabolic end products which make affected meat unpalatable.
|For culture:||Nutrient Agar, Blood Agar 5%.|
|For selective isolation:||STAA Agar (2) ( Brochothrix thermosphacta ).|
|For maintenance:||Nutrient Agar, Blood Agar 5%. Also in Brucella with Glycerol for long-term storage at -70 degrees C.|
|Temperature:||20-25 degrees C.|
|Atmosphere:||Aerobic and facultatively anaerobic.|
|pH:||7.0, optimum growth range 5.0-9.0.|
1. Holt, J.G., et al. 1994. Bergey's Manual of Determinative Bacteriology , 9th ed. Williams & Wilkins, Baltimore, MD.
2. Holt, J.G., et al. 1986. Bergey's Manual of Systemic Bacteriology , Vol. I & II. Williams & Wilkins, Baltimore, MD.
3. The Oxoid Vade-Mecum of Microbiology . 1993. Unipath Ltd., Basingstoke, UK.
4. Murray, P.R., et al. 1995. Manual of Clinical Microbiology , 6th ed. American Society for Microbiology, Washington, D.C.