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Int J Syst Bacteriol. 1998 Jul;48 Pt 3:651-8.

Staphylococcus condimenti sp. nov., from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov.

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  • 1Institut für Lebensmitteltechnologie, Universität Hohenheim, Stuttgart, Germany.


Based on the sequence data of 23S rRNA of Staphylococcus carnosus, Staphylococcus piscifermentans, Staphylococcus aureus and Staphylococcus epidermidis, species-specific probes were constructed. Their application revealed a heterogeneity within 18 strains previously identified as S. carnosus. Strains of this group were selected, and their 23S rRNA sequence was determined. It was revealed that the strains of S. carnosus can be placed in at least three sub-groups. This grouping was supported by physiological data and DNA-DNA similarity studies. Based on these results, were propose the new species Staphylococcus condimenti sp. nov. The type strain is S. condimenti F-2T (=DSM 11674T). The phylogenetic position of the new species within the radiation of other staphylococcal strains is reflected by a 16S nRNA-based tree. Furthermore, it is proposed to designate the new subspecies of Staphylococcus carnosus Schleifer and Fischer 1982, Staphylococcus carnosus subsp. utilis subsp. nov. The type strain of S. carnosus subsp. utilis is SK 11T (= DSM 11676T).

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