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

Françoise Irlinger | Zendy; Valentin Loux | Zendy; Pascal Bento | Zendy; JeanFrançois Gibrat | Zendy; Cécile Straub | Zendy; Pascal Bonnarme | Zendy; Sophie Landaud | Zendy; Christophe Monnet | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

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

Author(s) -

Françoise Irlinger,

Valentin Loux,

Pascal Bento,

JeanFrançois Gibrat,

Cécile Straub,

Pascal Bonnarme,

Sophie Landaud,

Christophe Monnet

Publication year - 2012

Publication title -

journal of bacteriology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.652

H-Index - 246

eISSN - 1067-8832

pISSN - 0021-9193

DOI - 10.1128/jb.01038-12

Subject(s) - biology , staphylococcus , staphylococcus aureus , whole genome sequencing , microbiology and biotechnology , coagulase , food science , bacteria , genome , gene , genetics

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.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research