Staphylococcus condimenti

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Staphylococcus condimenti
Staphylococcus condimenti Columbia-Blutagar 072.jpg
Staphylococcus condimenti colonies on Columbia sheep blood agar, colonies shown with reflected light (for detecting hemolysis transmitted light is recommended).

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Scientific classification Red Pencil Icon.png
Domain: Bacteria
Phylum: "Firmicutes"
Class: Bacilli
Order: Bacillales
Family: Staphylococcaceae
Genus: Staphylococcus
Species:
S. condimenti
Binomial name
Staphylococcus condimenti
Probst et al. 1998

Staphylococcus condimenti is a Gram-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of single, paired, and clustered cocci. Strains of this species were originally isolated from fermenting soy sauce mash and are positive for catalase, urease, arginine dihydrolase, nitrate reductase, beta-galactosidase, and phosphatase activity. [1]

Unlike some clinical Staphylococcus isolates and some food-derived strains, S. condimenti has shown no noticeable resistance to antibiotics including lincomycin and penicillin. [2]

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<i>Staphylococcus haemolyticus</i> Species of bacterium

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<i>Staphylococcus saprophyticus</i> Species of bacterium

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<i>Staphylococcus epidermidis</i> Species of bacterium

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<i>Cronobacter</i> Genus of bacteria

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<i>Staphylococcus</i> Genus of Gram-positive bacteria

Staphylococcus is a genus of Gram-positive bacteria in the family Staphylococcaceae from the order Bacillales. Under the microscope, they appear spherical (cocci), and form in grape-like clusters. Staphylococcus species are facultative anaerobic organisms.

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Staphylococcus lentus is a Gram-positive, oxidase-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of clustered cocci. The species was originally classified as a subspecies; its name is a combination derived from Staphylococcus sciuri subsp. lentus.

Staphylococcus sciuri is a Gram-positive, oxidase-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of clustered cocci. The type subspecies S. sciuri subsp. sciuri was originally used to categorize 35 strains shown to use cellobiose, galactose, sucrose, and glycerol.

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<i>Staphylococcus hyicus</i> Species of bacterium

Staphylococcus hyicus is a Gram-positive, facultatively anaerobic bacterium in the genus Staphylococcus. It consists of clustered cocci and forms white circular colonies when grown on blood agar. S. hyicus is a known animal pathogen. It causes disease in poultry, cattle, horses, and pigs. Most notably, it is the agent that causes porcine exudative epidermitis, also known as greasy pig disease, in piglets. S. hyicus is generally considered to not be zoonotic, however it has been shown to be able to cause bacteremia and sepsis in humans.

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Staphylococcus kloosii in a gram-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of single, paired, and clustered cocci. Strains of this species were originally isolated from and among the most frequent constituents of normal skin flora and various wild animals.

Staphylococcus schleiferi is a Gram-positive, cocci-shaped bacterium of the family Staphylococcaceae. It is facultatively anaerobic, coagulase-variable, and can be readily cultured on blood agar where the bacterium tends to form opaque, non-pigmented colonies and beta (β) hemolysis. There exists two subspecies under the species S. schleiferi: Staphylococcus schleiferi subsp. schleiferi and Staphylococcus schleiferi subsp. coagulans.

Staphylococcus pseudintermedius is a gram positive coccus bacteria of the genus Staphylococcus found worldwide. It is primarily a pathogen for domestic animals, but has been known to affect humans as well.S. pseudintermedius is an opportunistic pathogen that secretes immune modulating virulence factors, has many adhesion factors, and the potential to create biofilms, all of which help to determine the pathogenicity of the bacterium. Diagnoses of Staphylococcus pseudintermedius have traditionally been made using cytology, plating, and biochemical tests. More recently, molecular technologies like MALDI-TOF, DNA hybridization and PCR have become preferred over biochemical tests for their more rapid and accurate identifications. This includes the identification and diagnosis of antibiotic resistant strains.

References

  1. Probst, AJ; Hertel, C; Richter, L; Wassill, L; Ludwig, W; Hammes, WP (July 1998). "Staphylococcus condimenti sp. nov., from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov". International Journal of Systematic Bacteriology. 48 (3): 651–8. doi: 10.1099/00207713-48-3-651 . PMID   9734019.
  2. Resch, M; Nagel, V; Hertel, C (Sep 30, 2008). "Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter cultures". International Journal of Food Microbiology. 127 (1–2): 99–104. doi:10.1016/j.ijfoodmicro.2008.06.013. PMID   18625535.