Distribution of the different Staphylococcus species according to their meat or dairy origin.
152 Micrococcaceae strains, originating from meat or dairy products, already classified by the "Single Linkage" technique according to their biochemical profiles, into 13 taxa of food origin, are identified using the G + C content and biochemical tests, to the species of Staphylococcus described by Kloos and Schleifer. -The strains originating from near meat or dairy products are mainly S. aureus coagulase negative and S. xylosus biotype 2, the strains from raw milk include more varied species and correspond to S. epidermidis, S. hominis, S. aureus coagulase positive: the Staphylococcus found in different cheeses are principally S. xylosus biotype 1. - The API 20 Staph biochemical gallery enables the identification, in the Staphylococcus taxa (Schleifer) of most of the Staphylococcus strains isolated from meat or dairy products.
D003611:Dairy Products; D005516:Food Microbiology; D005602:France; D008460:Meat; D008461:Meat Products; D013210:Staphylococcus / Q000145:classification / Q000302:isolation & purification*