| Staphylococcus equorum | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Caryophanales |
| 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.
Strains of S. equorum have been isolated from sausage and strains comprising subspecies of this species have been isolated from Swiss mountain cheeses.
References
- Schleifer, K.H.; Kilpper-Bälz, R.; Devriese, L.A. (1 December 1984). "Staphylococcus arlettae sp. nov., S. equorum sp. nov. and S. kloosii 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.
External links
| Taxon identifiers | |
|---|---|
| Staphylococcus equorum | |
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