Genome Sequence of Staphylococcus equorum subsp equorum Mu2, Isolated from a French Smear-Ripened Cheese

被引：34

作者：

Irlinger, Francoise ^{[1
,2
]}

Loux, Valentin ^{[3
]}

Bento, Pascal ^{[3
]}

Gibrat, Jean-Francois ^{[3
]}

Straub, Cecile ^{[1
]}

Bonnarme, Pascal ^{[1
,2
]}

Landaud, Sophie ^{[1
,2
]}

Monnet, Christophe ^{[1
,2
]}

机构：

[1] INRA, Genie & Microbiol Procedes Alimentaires UMR782, F-78850 Thiverval Grignon, France

[2] AgroParisTech, Genie & Microbiol Procedes Alimentaires UMR782, Thiverval Grignon, France

[3] INRA, Math Informat & Genome UR1077, Jouy En Josas, France

来源：

JOURNAL OF BACTERIOLOGY | 2012年 / 194卷 / 18期

关键词：

COAGULASE-NEGATIVE STAPHYLOCOCCI; FERMENTED SAUSAGES; STARTER CULTURE; RNA GENES; SURFACE; ANNOTATION; DATABASE; DIVERSITY; FLORA;

D O I：

10.1128/JB.01038-12

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

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.

引用

页码：5141 / 5142

页数：2

共 36 条

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