Staphylococcus equorum — Details

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Staphylococcus equorum

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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

  1. ^ 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. 
  2. ^ 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. 
  3. ^ Place, RB; Hiestand, D, Gallmann, HR, Teuber, M (2003 Mar). "Staphylococcus equorum subsp. linens, subsp. nov., a starter culture component for surface ripened semi-hard cheeses.". Systematic and applied microbiology 26 (1): 30–7. PMID 12747407. 


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