Staphylococcus equorum
| Staphylococcus equorum | |
|---|---|
| Scientific classification | |
| Kingdom: | Bacteria |
| Phylum: | Firmicutes |
| Class: | Bacilli |
| Order: | Bacillales |
| Family: | Staphylococcaceae |
| Genus: | Staphylococcus |
| Species: | S. equorum |
| Binomial name | |
| Staphylococcus equorum Schliefer et al. 1984 | |
Staphylococcus equorum is a Gram-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of clustered cocci. Originally isolated from the skin of healthy horses, this species contains a cell wall similar to that of Staphylococcus xylosus.[1]
Strains of S. equorum have been isolated from sausage[2] and strains comprising subspecies of this species have been isolated from Swiss mountain cheeses.[3]
References
- ↑ Schleifer, K.H.; Kilpper-Bälz, R.; Devriese, L.A. (1 December 1984). "Staphylococcus arlettae sp. nov., S. equorum sp. nov. and S. k1oosii sp. nov.: Three New Coagulase-Negative, Novobiocin-Resistant Species from Animals". Systematic and Applied Microbiology 5 (4): 501–509. doi:10.1016/S0723-2020(84)80007-7.
- ↑ Leroy, S; Lebert, I; Chacornac, JP; Chavant, P; Bernardi, T; Talon, R (2009-08-31). "Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment.". International Journal of Food Microbiology 134 (1-2): 46–51. doi:10.1016/j.ijfoodmicro.2008.12.012. PMID 19157614.
- ↑ Place, RB; Hiestand, D; Gallmann, HR; Teuber, M (March 2003). "Staphylococcus equorum subsp. linens, subsp. nov., a starter culture component for surface ripened semi-hard cheeses.". Systematic and Applied Microbiology 26 (1): 30–7. doi:10.1078/072320203322337281. PMID 12747407.
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