| Description | Brochothrix thermosphacta is a Gram-positive, rod-shaped bacterium that thrives in mesophilic temperature ranges, functioning as a chemoheterotroph. This microbe commonly inhabits both aerobic and microaerophilic environments, which are often found in meat and fish products, where it plays a significant role in food spoilage.As a Gram-positive organism, it possesses a thick peptidoglycan layer in its cell wall, which retains the crystal violet stain used in Gram staining, appearing purple under microscopic observation. Its rod shape, typical of many bacteria, supports its adaptation to various environments, allowing for motility and colonization of different substrates. Brochothrix thermosphacta's mesophilic nature indicates an optimal growth temperature typically between 20°C and 30°C, which aligns with the storage conditions of perishable goods. As a chemoheterotroph, it derives energy and carbon from organic compounds, particularly in the form of amino acids and carbohydrates, which it utilizes to fuel its metabolic processes. This bacterium is well-characterized for its role in the spoilage of refrigerated meat, where it can lead to the production of off-flavors and unpleasant odors due to its metabolic by-products. Furthermore, Brochothrix thermosphacta can also produce lactic acid as part of its fermentation activities, contributing to alterations in the pH of food products. Additionally, recent studies have highlighted the potential applications of Brochothrix thermosphacta in biotechnological fields, particularly in the development of biopreservation techniques, where its metabolic by-products may inhibit the growth of pathogenic microorganisms. Its unique characteristics and adaptability make it a subject of interest for both food science and microbial ecology. |
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