SELECT TOP (1000) [Source] ,[Taxon] ,[LowValue] ,[HighValue] ,[LowPCile] ,[HighPCile] FROM [DB_A5D9F7_Lassesen].[dbo].[JasonH]

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

| "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.

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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

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 0.18 2 15 0 21 9.8 11 5.7 2 15 16.7 %ile 66.7 %ile
biomesight 56.12 0 30 10 300 0 703 84.6 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

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
Statistic by Lab Source for Brochothrix thermosphacta
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
BiomeSight 58.799 %   0.008 %  0.029 % 1684.0 2864
CerbaLab 66.667 %   0.001 %  0 % 2.0 3
custom 1.695 %   0 %  % 1.0 59
Medivere 14.286 %   0.002 %  % 1.0 7
Thorne 24.444 %   0 %  0 % 22.0 90
Thryve 0.072 %   0.014 %  % 1.0 1383

Symptoms Associated with Brochothrix thermosphacta From Citizen Science Studies

Click on Impact for information if high or low levels are causing the impact

MagnitudeImpactSymptom

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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

I would like to know what can change the quality that I have

Data Contradictions β€” Limits of Certainity

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