Brochothrix thermosphacta

Brochothrix thermosphacta, a spoilage foodborne bacterium

The work on Brochothrix thermosphacta, a bacterium that affects both meat and seafood products, was initiated during the PhD thesis of Emmanuel Jaffrès, currently assistant-professor in the unit. Since then, this bacterium still little known from the point of view of its alteration mechanism. The interesting results from this thesis justified that the unit continues its investigations, in particular on the role of this bacterium in biofilms. Brochothrix is the spoilage model bacterium studied in the framework of thematic 1: Understand the bacterial behaviour.

Books and book Chapters:

  • Illikoud, N., E. Jaffrès and M. Zagorec 2018. Brochothrix thermosphacta. Encyclopedia of Microbiology (Fourth Edition). T. M. Schmidt, éd.,  Oxford, Academic Press: pp. 588-603, 978-0-12-811737-8.

PhD theses supervised on this topic:

A thesis was devoted to this topic and defended in 2018. Another phD thesis, that of Antoine Gaillac on Brochothrix and the agrifood environment(BROFILM)  began in 2020.

Contact persons at Secalim:

Other persons involved in this field:

Following list of publications related to Brochothrix thermosphacta.


In this folder

Extract of Secalim publications dedicated to Brochothrix thermosphacta
Development of a molecular method targeting only viable cells
Biofilm formation on surfaces by Brochothrix thermosphacta, a major food spoilage bacterium (Supervised by Emmanuel jaffrès and Hervé Prévost)
Characterization of the genes involved in spoilage potential of Brochothrix thermosphacta (M. Zagorec, E. Jaffrès, M.F. Pilet)

Modification date: 16 November 2023 | Publication date: 13 November 2020 | By: SG