Brochothrix Details: NCBI 2755, low G+C gram-positive [genus]

| Brochothrix| Brochothrix Sneath and Jones 1976

  1. Food Spoilage: Brochothrix species are known to be involved in the spoilage of certain foods, particularly meat and poultry. They can produce off-flavors and contribute to the deterioration of food quality.

  2. Food Safety: While Brochothrix is more commonly associated with food spoilage than with causing illness, it's important to maintain proper food handling and storage practices to prevent contamination and spoilage.

  3. Human Infections: Brochothrix species are not typically recognized as primary human pathogens. However, under certain conditions, they may cause opportunistic infections, especially in individuals with compromised immune systems. Such infections are relatively rare.

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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

These are values that are computed from lab specific samples (Patent Pending)
LabFrequencyUD-LowUD-HighKM LowKM HighLab LowLab HighMean MedianStandard DeviationBox Plot LowBox Plot High KM Percentile Low KM Percentile High
Other Labs 0.26 2 50 0 59 21.5 14 19 2 50 12.5 %ile 75 %ile
biomesight 56.16 0 30 10 300 0 703 84.7 40 315.5 0 100 0 %ile 96.8 %ile
thorne 51.72 1 14 0 11 4.2 3 3.4 1 14 5.9 %ile 88.2 %ile
thryve 3.34 1 225 0 96 25.7 17 36 5 37 0 %ile 100 %ile

External Reference Ranges for Brochothrix

Brochothrix (NCBI 2755) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 0 1.58 0 0.0002
Statistic by Lab Source for Brochothrix
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 58.587 %   0.008 %  0.029 % 1733.0 2958
BiomeSightRdp 3.125 %   0.004 %  % 1.0 32
CerbaLab 66.667 %   0.001 %  0 % 2.0 3
custom 1.639 %   0 %  % 1.0 61
es-xenogene 3.448 %   0.005 %  % 1.0 29
Medivere 14.286 %   0.002 %  % 1.0 7
Thorne 23.656 %   0 %  0 % 22.0 93
Thryve 4.043 %   0.003 %  0.003 % 56.0 1385

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Data Contradictions — Limits of Certainity

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General Substance Specific Substance Effect
Common 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 thyme (thymol, thyme oil) 1 Studies recorded. The consensus is Decreases👪, Click for details.

Foods Containing the Brochothrix 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.

salami at t28 days, no starter, Weight: 12.84 Firm/semi-hard cheese (Gouda and Edam type), caciotta Weight: 6.819 salami at t28 days, inoculated with L. monocitogenes, Weight: 6.105 Sour Meat Weight: 3.272 Lard Farm Weight: 2.597 Munster cheese Weight: 1.205 Cheese, Caciocavallo Weight: 1.191 Butter cheese, cow milk Weight: 1.108 pork sausage Weight: 0.7449 Sausage, Cyprus: Limassol Weight: 0.6489 bovis sausage Weight: 0.6448 Sausage, Cyprus: Paphos Weight: 0.6079 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.4933 Curd cheese, cow milk Weight: 0.4209 Colonial cheese, cow milk Weight: 0.2954 Mozzarella cheese Weight: 0.2953 Caipira cheese Weight: 0.1084 Chorizo Weight: 0.1081 salami at t28 days, inoculated with L. monocitogenes and Lb. curvatus 54M16, Weight: 0.07939 Liqvan cheese cheese Weight: 0.07455 Marajó cheese, water buffalo milk + cow milk Weight: 0.04159 Robiola di Roccaverano Cheese (Italy) Weight: 0.03798 salami at t28 days, inoculated with Lb. curvatus 54M16, Weight: 0.02857 Surstromming - Fermented Herring (Sweden) Weight: 0.01007

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