Staphylococcus carnosus is a bacterium from the genus Staphylococcus that is both Gram-positive and coagulase-negative.[1] It was originally identified in dry sausage and is an important starter culture for meat fermentation.[1][2] Unlike other members of its genus, such as Staphylococcus aureus and Staphylococcus epidermidis, S. carnosus is nonpathogenic and safely used in the food industry.[3]
^ abSCHLEIFER, K. H.; FISCHER, U. (1982). "Description of a New Species of the Genus Staphylococcus: Staphylococcus carnosus". International Journal of Systematic and Evolutionary Microbiology. 32 (2): 153–156. doi:10.1099/00207713-32-2-153. ISSN 1466-5034.
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schweitzeri, S. simiae S. auricularis group – S. auricularis S. carnosus group – S. carnosus, S. condimenti, S. debuckii, S. massiliensis, S. piscifermentans...
Staphylococcus piscifermentans is a Gram-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of clustered cocci. This...
desired types of microbes. Latilactobacillus sakei, Staphylococcuscarnosus, various other Staphylococcus species, and Penicillium aurantiogriseum mold have...
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