Maltaromaticum

Maltaromaticum refers to the species epithet most commonly encountered in the bacterium Carnobacterium maltaromaticum, a Gram-positive, non-spore-forming, facultatively anaerobic lactic acid bacterium in the genus Carnobacterium. Members of this group are part of the broader lactic acid bacteria community and are characterized by their tolerance of low temperatures and their ability to ferment sugars to lactic acid, sometimes with other end products such as acetate or CO2 depending on the strain and conditions.

Ecology and habitat. Carnobacterium maltaromaticum is frequently isolated from cold-storage environments and foods, including meat, fish, dairy products, and seafood. Its psychrotrophic or psychrotolerant nature allows growth at refrigeration temperatures, making it a notable source of spoilage in vacuum- and modified-atmosphere packaged products. The organism can persist in processing environments and on equipment, contributing to quality changes over time.

Importance in food microbiology. In the context of food safety and quality, maltaromaticum is primarily discussed for its spoilage potential rather than pathogenic risk. Some strains produce bacteriocins, such as carnobacteriocins, which can inhibit certain Gram-positive pathogens like Listeria monocytogenes. This antagonistic activity has drawn interest in exploring protective cultures to enhance safety in foods, though spoilage potential remains a practical concern for shelf-life and product quality.

Taxonomy and nomenclature. The species is placed within the genus Carnobacterium, in the family Carnobacteriaceae. The epithet maltaromaticum is derived from the historical naming of the organism, reflecting its taxonomic history within lactic acid bacteria. Genomic studies have aided in understanding strain diversity, metabolic capabilities, and the basis of its ecological persistence in cold environments.