Staphylococcus carnosus
Staphylococcus carnosus | |
---|---|
Scientific classification ![]() | |
Domain: | Bacteria |
Phylum: | "Firmicutes" |
Class: | Bacilli |
Order: | Bacillales |
Family: | Staphylococcaceae |
Genus: | Staphylococcus |
Species: | S. carnosus
|
Binomial name | |
Staphylococcus carnosus Schliefer and Fischer 1982
|
Staphylococcus carnosus is a Gram-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of single and paired cocci. Its genome has the highest GC content - 36.4% - of any sequenced staphylococcal species.[1]
Staphylococcus carnosus was originally isolated from dry sausage and is involved in the production of meat products.[2]
References[]
- ^ Rosenstein, R; Nerz, C; Biswas, L; Resch, A; Raddatz, G; Schuster, SC; Götz, F (February 2009). "Genome analysis of the meat starter culture bacterium Staphylococcus carnosus TM300". Applied and Environmental Microbiology. 75 (3): 811–22. doi:10.1128/AEM.01982-08. PMC 2632126. PMID 19060169.
- ^ Schliefer, K. H.; Fischer, U. (1 April 1982). "Description of a New Species of the Genus Staphylococcus: Staphylococcus carnosus". International Journal of Systematic Bacteriology. 32 (2): 153–156. doi:10.1099/00207713-32-2-153.
External links[]
Categories:
- Staphylococcus
- Bacteria described in 1982
- Bacilli stubs