title: Genome sequence of Staphylococcus equorum subsp. equorum Mu2, isolated from a French smear-ripened cheese.
abstract: 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.
authors.affiliation: INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France. irlinger@grignon.inra.fr
authors.forename: Françoise
authors.initials: F
authors.lastname: Irlinger
authors.forename: Valentin
authors.initials: V
authors.lastname: Loux
authors.forename: Pascal
authors.initials: P
authors.lastname: Bento
authors.forename: Jean-François
authors.initials: JF
authors.lastname: Gibrat
authors.forename: Cécile
authors.initials: C
authors.lastname: Straub
authors.forename: Pascal
authors.initials: P
authors.lastname: Bonnarme
authors.forename: Sophie
authors.initials: S
authors.lastname: Landaud
authors.forename: Christophe
authors.initials: C
authors.lastname: Monnet
mesh_terms: D002611:Cheese / Q000382:microbiology; D004269:DNA, Bacterial / Q000737:chemistry* / Q000235:genetics*; D016680:Genome, Bacterial; D008969:Molecular Sequence Data; D017422:Sequence Analysis, DNA; D013210:Staphylococcus / Q000235:genetics* / Q000302:isolation & purification
chemical_list: D004269:DNA, Bacterial