Biology:Staphylococcus carnosus
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Short description: Species of bacterium
| Staphylococcus carnosus | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Bacillota |
| 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. 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
Wikidata ☰ Q7600400 entry
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