Brochothrix thermosphacta Details: NCBI 2756, low G+C gram-positive [species]

Found in Oral Cavity

For the possible significance see Oral bacteria relative abundance in faeces increases due to gut microbiota depletion and is linked with patient outcomes, 2024

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| "Microbacterium thermosphactum" McLean and Sulzbacher 1953| ATCC 11509| Brochothrix thermosphacta| Brochothrix thermosphacta (McLean and Sulzbacher 1953) Sneath and Jones 1976| CCUG 35132| CIP 103251| DSM 20171| HAMBI 1439| IFO 12167| JCM 20628| LMG 17208| LMG:17208| Microbacterium thermosphactum| NBRC 12167| NCTC 10822

1. Food Spoilage: Brochothrix thermosphacta is known for its spoilage activity, particularly in meat and meat products. It is a psychrotrophic bacterium, meaning it can grow at refrigeration temperatures, and it is often associated with spoilage in cold-stored meat.

2. Off-Flavors and Odors: The growth of Brochothrix thermosphacta in food can result in the production of metabolites that contribute to off-flavors and odors. This can negatively impact the sensory quality of the affected food products.

3. Texture Changes: In addition to affecting flavor and odor, the activity of Brochothrix thermosphacta can lead to changes in the texture of meat products, making them less desirable to consumers.

The above data is from 1000 Healthy Individuals done using Shotgun(10 Millions reads) provide courtesy of Precision Biome.

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Other Sources for more information:

• Immune Epitope Database
• The NCBI taxonomy database
• UniProt
• Immune Epitope Taxonomy Database (IEDB)
• AI Engines For more Details: Perplexity  Kagi Labs  You 

More Information

Statistics

NCBI

Data Punk

End Products Produced

Lab Reporting

Different labs use different software to read the sample. See this post for more details.
One lab may say you have none, another may say you have a lot! - This may be solely due to the software they are using to estimate.
We deem lab specific values using values from the KM method for each specific lab to be the most reliable.

Desired Levels Suggestions for Brochothrix thermosphacta

• Lab Low and High are calculated using the formula that most labs use: Mean - 1.95 Standard Deviation to Mean + 1.95 Standard Deviation

These are values that are computed from lab specific samples and are in percentage

Lab	Frequency	Average	Median	Minimum	Maximum	Std.Dev.	Skew	25 - 75 Percentile	5 - 95 Percentile	Lab Ranges	Box-Plot-Whiskers	Harmonic Mean	Geometric Mean	Obs.
BiomeSight	0.5649	0.0076	0.003	0.001	0.911	0.0275	0.4967	0.002 - 0.006	0.001 - 0.02	-0.0461 - 0.0613	-0.004 - 0.012	0.0027	0.0038	2093
Thorne	0.2963	0.0002	0.0001	0.0001	0.0014	0.0002	1.622	0.0001 - 0.0002	0.0001 - 0.0007	-0.0002 - 0.0007	-0.0001 - 0.0004	0.0001	0.0002	56

External Reference Ranges for Brochothrix thermosphacta

Brochothrix thermosphacta (NCBI 2756) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Thorne (20/80%ile)	0	1.49	0	0.0001
PrecisionBiome	1.377268745272886E-05	9.173990110866725E-05	0	0

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Common and OTC Supplements	Tributyrin	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	rosmarinus officinalis {rosemary}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Thymus vulgaris {thyme}	1 Studies recorded. The consensus is Decreases👶, Click for details.

Foods Containing the Brochothrix thermosphacta bacteria

Data comes from FoodMicrobionet. For the meaning of weight, see that site. The bacteria does not need to be alive to have an effect.

pork sausage Weight: 25.12 bovis sausage Weight: 21.99 horse sausage Weight: 12.98 wild boar sausage Weight: 9.589 Munster cheese Weight: 3.703 Mont d'Or (France) Weight: 3.616 dry-fermented sausage treated with grape seed extract Weight: 3.395 dry-fermented sausage treated with chestnut extract Weight: 3.033 dry-fermented sausage treated with sodium nitrite Weight: 2.951 Mozzarella cheese Weight: 1.445 Kokonte, Ghana Weight: 0.8946 Fermented Fabriano-like sausage Weight: 0.8156 Chorizo Weight: 0.4131 Dehulled maize dough fermented 12h, Ghana Weight: 0.3298 Soumaintrain Cheese(France) Weight: 0.1376 yoghurt fermentation Weight: 0.08826 Robiola di Roccaverano Cheese (Italy) Weight: 0.05816 Malaysian fermented fish sauce Weight: 0.05679 Parmigiano Reggiano dairy Weight: 0.03471 Ayran Weight: 0.01542 Dehulled maize dough, Ghana Weight: 0.01495