Staphylococcus succinus subsp. casei subsp. nov., a dominant isolate from a surface ripened cheese.
A new subspecies of the species Staphylococcus succinus, isolated from a Swiss surface ripened cheese, is described. This subspecies is differentiated from the species Staphylococcus succinus ATCC 700337T on the basis of DNA-DNA hybridisation, cell wall composition and phenotypic characteristics. Staphylococcus succinus subsp. casei could be distinguished among other things by its ability to reduce nitrate, form acid from D-mannose and D-melezitose, ferment adenosine, inosine, D-sorbitol, and 2,3-butanediol, but not D-alanine. The type strain of Staphylococcus succinus subsp. casei is DSM 15096 (CIP no. pending). The GenBank accession numbers for the reference sequences of the 16S rDNA and the hsp60 gene used in this study are AJ320272 and AF527482, respectively.
Place
Raymond B E
RB
Laboratory of Food Microbiology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich. raymond.place@ilw.agrl.ethz.ch
Hiestand
Daniel
D
Burri
Sandra
S
Teuber
Michael
M
D015373:Bacterial Typing Techniques; D002473:Cell Wall / Q000737:chemistry; D018834:Chaperonin 60 / Q000235:genetics*; D002611:Cheese / Q000382:microbiology*; D004269:DNA, Bacterial / Q000032:analysis; D004275:DNA, Ribosomal / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005516:Food Microbiology; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics*; D017422:Sequence Analysis, DNA; D013210:Staphylococcus / Q000145:classification* / Q000235:genetics* / Q000302:isolation & purification / Q000378:metabolism
D018834:Chaperonin 60; D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D005227:Fatty Acids; D012336:RNA, Ribosomal, 16S