IDENTIFICATION OF STAPHYLOCOCCUS CARNOSUS STRAINS FROM FERMENTED FISH AND SOY SAUCE MASH

Gram-positive and catalase-positive cocci isolated from fermented fish and soy sauce mash were systematically studied based on phenotypic and chemotaxonomic characteristics. They were separated into 2 groups (A and B) by photobiotin labeling DNA-DNA hybridization. Of 18 isolates studied, 10 (Group A) showed DNA homologies of more than 69% compared to the type strain of Staphylococcus carnosus and were identified as S. carnosus. Eight isolates (Group B) showed DNA homologies of less than 50% compared to the type strain of S. carnosus and no relatedness to the reference strains of Staphylococcus species. The DNA base composition of these two groups ranged from 34.4 to 37.3mol% of guanine plus cytosine. They contained MK-7 as a major menaquinone and MK-6 or MK-6 and MK-8 as minor menaquinones, and the tested strains had anteiso-C15:0 as a major fatty acid. Detailed characteristics of S. carnosus were described.