 | This article needs additional citations for verification. (July 2011) |
| Staphylococcus xylosus | |
|---|---|
| |
| 1000x magnification of a Gram-stained sample of Staphylococcus xylosus | |
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Caryophanales |
| Family: | Staphylococcaceae |
| Genus: | Staphylococcus |
| Species: | S. xylosus
|
| Binomial name | |
| Staphylococcus xylosus Schleifer & Kloos 1975
| |
Staphylococcus xylosus is a species of bacteria belonging to the genus Staphylococcus. It is a Gram-positive bacterium that forms clusters of cells. Like most staphylococcal species, it is coagulase-negative and exists as a commensal on the skin of humans and animals and in the environment.[1]
Staphylococcus xylosus may be used as CNC (coagulase-negative cocci) in salami fermentation.[2]
It appears to be far more common in animals than in humans. S. xylosus has very occasionally been identified as a cause of human infection, but in some cases it may have been misidentified.
- ^ Karl H. Schleifer and Wesley E. Kloos: Isolation and Characterization of Staphylococci from Human Skin I. Amended Descriptions of Staphylococcus epidermidis and Staphylococcus saprophyticus and Descriptions of Three New Species: Staphylococcus cohnii, Staphylococcus haemolyticus, and Staphylococcus xylosus. Int J Syst Bacteriol January 1975 25:50-61; doi:10.1099/00207713-25-1-50.
- ^ Aquilanti, L., Garofalo, C., Osimani, A. and Clementi, F.: Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview, in: International Food Research Journal 23(2): 429-445 (2016)