Genome Sequence of Staphylococcus equorum subsp. equorum Mu2, Isolated from a French Smear-Ripened Cheese

Staphylococcus equorum subsp. equorum is a member of the coagulase-negative staphylococcus group and is frequently isolated from fermented food products and from food-processing environments. It contributes to the formation of aroma compounds during the ripening of fermented foods, especially cheese...

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Veröffentlicht in:	Journal of Bacteriology 2012-09, Vol.194 (18), p.5141-5142
Hauptverfasser:	Irlinger, Françoise, Loux, Valentin, Bento, Pascal, Gibrat, Jean-François, Straub, Cécile, Bonnarme, Pascal, Landaud, Sophie, Monnet, Christophe
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural sciences Bacteriology Biological and medical sciences Cheese - microbiology cheeses coagulase negative staphylococci DNA, Bacterial - chemistry DNA, Bacterial - genetics Fermentation fermented foods food processing Food products Fundamental and applied biological sciences. Psychology genome Genome Announcements Genome, Bacterial Genomes Gram-negative bacteria Life Sciences Microbiology Miscellaneous Molecular Sequence Data nucleotide sequences odor compounds Physiology ripening Sequence Analysis, DNA Staphylococcus - genetics Staphylococcus - isolation & purification Staphylococcus equorum
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Zusammenfassung:	Staphylococcus equorum subsp. equorum is a member of the coagulase-negative staphylococcus group and is frequently isolated from fermented food products and from food-processing environments. It contributes to the formation of aroma compounds during the ripening of fermented foods, especially cheeses and sausages. Here, we report the draft genome sequence of Staphylococcus equorum subsp. equorum Mu2 to provide insights into its physiology and compare it with other Staphylococcus species.
ISSN:	0021-9193 1098-5530 1067-8832
DOI:	10.1128/JB.01038-12