Staphylococcus equorum

Staphylococcus equorum
Scientific classification
Domain:	Bacteria
Kingdom:	Bacillati
Phylum:	Bacillota
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 sausage² 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. 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

Type strain of Staphylococcus equorum at BacDive - the Bacterial Diversity Metadatabase

[1] 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.

[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 (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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