Brochothrix campestris explained

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 . ^[1] 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.^[3]

Notes and References

1. Gribble A, Brightwell G . 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 . July 2013 . 23567138 . 10.1016/j.meatsci.2013.03.016 .
2. Talaon R . Grimont PAD . Grimont F. Gasser F. Boeufgras JM. Brochothrix campestris sp. nov. . International Journal of Systematic and Evolutionary Microbiology . 1 January 1988 . 38 . 1. 99–102 . 10.1099/00207713-38-1-99. free .
3. Illikoud N, Rossero A, Chauvet R, Courcoux P, Pilet MF, Charrier T, Jaffrès E, Zagorec M . Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta . Food Microbiology . 81 . 22–31 . August 2019 . 30910085 . 10.1016/j.fm.2018.01.015 .