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Staphylococcus carnosus
| Staphylococcus carnosus | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| 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]
- ^ 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.
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