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Table 1 Classification and general features of B. thermosphacta strains CD 337, TAP 175, BSAS1 13, and EBP 3070

From: One complete and three draft genome sequences of four Brochothrix thermosphacta strains, CD 337, TAP 175, BSAS1 3 and EBP 3070

MIGS ID Property CD 337 TAP 175 BSAS1 3 EBP 3070
Term Evidence codea Term Evidence codea Term Evidence codea Term Evidence codea
  Classification Domain Bacteria TAS [32] Domain Bacteria TAS [32] Domain Bacteria TAS [32] Domain Bacteria TAS [32]
   Phylum Firmicutes TAS [33, 34] Phylum Firmicutes TAS [33, 34] Phylum Firmicutes TAS [33, 34] Phylum Firmicutes TAS [33, 34]
   Class Bacilli TAS [35] Class Bacilli TAS [35] Class Bacilli TAS [35] Class Bacilli TAS [35]
   Order Bacillales TAS [36] Order Bacillales TAS [36] Order Bacillales TAS [36] Order Bacillales TAS [36]
   Family Listeriaceae TAS [37] Family Listeriaceae TAS [37] Family Listeriaceae TAS [37] Family Listeriaceae TAS [37]
   Genus Brochothrix TAS [38] Genus Brochothrix TAS [38] Genus Brochothrix TAS [38] Genus Brochothrix TAS [38]
   Species Brochothrix thermosphacta TAS [38] Species Brochothrix thermosphacta TAS [38] Species Brochothrix thermosphacta TAS [38] Species Brochothrix thermosphacta TAS [38]
   Strain CD 337 TAS [2] Strain TAP 175 TAS [2] Strain BSAS1 3 TAS [2] Strain EBP 3070 TAS [2]
  Gram stain Positive IDA Positive IDA Positive IDA Positive IDA
  Cell shape Rod IDA Rod IDA Rod IDA Rod IDA
  Motility Non-motile NAS [5] Non-motile NAS [5] Non-motile NAS [5] Non-motile NAS [5]
  Sporulation Non-sporulating NAS [5] Non-sporulating NAS [5] Non-sporulating NAS [5] Non-sporulating NAS [5]
  Temperature range 0–30 °C NAS [5] 0–30 °C NAS [5] 0–30 °C NAS [5] 0–30 °C NAS [5]
  Optimum temperature 20–25 °C NAS [5] 20–25 °C NAS [5] 20–25 °C NAS [5] 20–25 °C NAS [5]
  pH range; Optimum 5–9; 7 NAS [5] 5–9; 7 NAS [5] 5–9; 7 NAS [5] 5–9; 7 NAS [5]
  Carbon source Glucose, ribose, glycerol, mannose, mannitol, gluconate, glucosamine, fructose, maltose, sucrose, trehalose NAS [39] Glucose, ribose, glycerol, mannose, mannitol, gluconate, glucosamine, fructose, maltose, sucrose, trehalose NAS [39] Glucose, ribose, glycerol, mannose, mannitol, gluconate, glucosamine, fructose, maltose, sucrose, trehalose NAS [39] Glucose, ribose, glycerol, mannose, mannitol, gluconate, glucosamine, fructose, maltose, sucrose, trehalose NAS [39]
MIGS-6 Habitat Cooked and peeled spoiled shrimp TAS [2] Non-spoiled chicken leg TAS [2] Beef slaughterhouse environment TAS [2] Spoiled smoked salmon TAS [2]
MIGS-6.3 Salinity Tolerate 8–10% NaCl (w/v) NAS [5] Tolerate 8–10% NaCl (w/v) NAS [5] Tolerate 8–10% NaCl (w/v) NAS [5] Tolerate 8–10% NaCl (w/v) NAS [5]
MIGS-22 Oxygen requirement Facultative anaerobe NAS [5] Facultative anaerobe NAS [5] Facultative anaerobe NAS [5] Facultative anaerobe NAS [5]
MIGS-15 Biotic relationship free-living NAS free-living NAS free-living NAS free-living NAS
MIGS-14 Pathogenicity Non-pathogenic NAS [5] Non-pathogenic NAS [5] Non-pathogenic NAS [5] Non-pathogenic NAS [5]
MIGS-4 Geographic location Pays de Loire, France NAS Pays de Loire, France NAS Pays de Loire, France NAS Pays de Loire, France NAS
MIGS-5 Sample collection 2009 TAS [40] February, 2014 TAS [2] April, 2015 TAS [2] June, 2011 NAS [2]
MIGS-4.1 Latitude 47.2173° N NAS 47.2173° N NAS 47.059° N NAS 47.2173° N NAS
MIGS-4.2 Longitude 1.5534° W NAS 1.5534° W NAS 0.876° W NAS 1.5534° W NAS
MIGS-4.4 Altitude 2–52; 20 m NAS 2–52; 20 m NAS 63–184; 100 m NAS 2–52; 20 m NAS
  1. aEvidence codes - IDA: Inferred from Direct Assay; TAS: Traceable Author Statement (i.e., a direct report exists in the literature); NAS: Non-traceable Author Statement (i.e., not directly observed for the living, isolated sample, but based on a generally accepted property for the species, or anecdotal evidence). These evidence codes are from the Gene Ontology project [41]. When the evidence is IDA, the property was directly observed for a live isolate