Staphylococcus carnosus

Staphylococcus carnosus
Scientific classification
Domain: Bacteria
Kingdom: Bacillati
Phylum: Bacillota
Class: Bacilli
Order: Bacillales
Family: Staphylococcaceae
Genus: Staphylococcus
Species:
S. carnosus
Binomial name
Staphylococcus carnosus
Schleifer and Fischer 1982

Staphylococcus carnosus is a bacterium from the genus Staphylococcus that is both Gram-positive and coagulase-negative.[1] It was originally identified in dry sausage and is an important starter culture for meat fermentation.[1][2] Unlike other members of its genus, such as Staphylococcus aureus and Staphylococcus epidermidis, S. carnosus is nonpathogenic and safely used in the food industry.[3]

  1. ^ a b SCHLEIFER, K. H.; FISCHER, U. (1982). "Description of a New Species of the Genus Staphylococcus: Staphylococcus carnosus". International Journal of Systematic and Evolutionary Microbiology. 32 (2): 153–156. doi:10.1099/00207713-32-2-153. ISSN 1466-5034.
  2. ^ Cite error: The named reference :5 was invoked but never defined (see the help page).
  3. ^ Cite error: The named reference :8 was invoked but never defined (see the help page).
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