Brochothrix thermosphacta

Gundidza et al. (95) have shown that the essential oil from the leaves has significant activity against Aspergillus niger, Acinetobacter calcoacetica, Brochothrix thermosphacta and Flav abac ter ium suaveolens. Mujovo et al. (101) isolated three known compounds, 5,7-dimethoxy-6-methylflavone, hoslundiol and euscaphic acid. 5,7-dimethoxy-6-methylflavone inhibited the HIV-1 reverse transcriptase enzyme by 91, 53 and 52%, respectively, at 100 jug ml. ... 

Rattanasomboon, N., Bellara, S.R., Fryer, P.J., Thomas, C.R., and McFarlane, C.M. 2001. The gradient plate technique as a means of studying the recovery of heat injured Brochothrix thermosphacta. International Journal of Food Science and Technology 36 369-376. 

Hayman et al. (2004) demonstrated that high-pressure processing (600 MPa, 20°C, 3 min) could extend the refrigerated shelf life of ready-to-eat meats and reduce L. monocytogenes by more than 4-log CFU/g. Besides, counts of aerobic and anaerobic mesophiles, lactic acid bacteria. Listeria spp.. Staphylococci, Brochothrix thermosphacta, conforms, and fungi were also undetectable when stored at 4°C for 98 days. Moreover, consumer acceptability and sensory quality of the product was found to be very high. 

Singh, S.P. Rogers, P.J. Singh, S.P. Purification and kinetic properties of pyruvate kinase from Brochothrix thermosphacta. Biochem. Int., 25, 35-45 (1991)... 

Cutter, C. N. and Miller, B. J. 2004. Incorporation of nisin into a collagen film retains antimicrobial activity against Listeria monocytogenes and Brochothrix thermosphacta associated with a ready-to-eat meat product. Journal of the Association of Food and Drug Officials, 68(4) 64-77. 

Cutter, C. N. and Stragusa, G. R. 1996. Reduction of Brochothrix thermosphacta on beef surfaces following immobilization of nisin in calcium alginate gels. Letters in Applied Microbiology, 23 9-12. 

Salmonella typhimurium Serratia marcescens Bacillus subtilis Bacillus subtilis Brochothrix thermosphacta Corynebacterium sp. 

The weak acid production of selected lactic acid bacteria controls microbial development in vacuum-packed, fresh meat and lightly preserved meat (Jelle, 1989, 1991). The Gram-negative flora together with gas-forming lactic acid bacteria are suppressed and a specific inhibition of Brochothrix thermosphacta is obtained. 

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