| 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.[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]
- ^ 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.