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Staphylococcus succinus subsp. casei subsp. nov., a dominant isolate from a surface ripened cheese
Raymond B E Place1, Daniel Hiestand, Sandra Burri
1Laboratory of Food Microbiology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich. raymond.place@ilw.agrl.ethz.ch
Abstract:
A new subspecies of the species Staphylococcus succinus, isolated from a Swiss surface ripened cheese, is described. This subspecies is differentiated from the species Staphylococcus succinus ATCC 700337T on the basis of DNA-DNA hybridisation, cell wall composition and phenotypic characteristics. Staphylococcus succinus subsp. casei could be distinguished among other things by its ability to reduce nitrate, form acid from D-mannose and D-melezitose, ferment adenosine, inosine, D-sorbitol, and 2,3-butanediol, but not D-alanine. The type strain of Staphylococcus succinus subsp. casei is DSM 15096 (CIP no. pending). The GenBank accession numbers for the reference sequences of the 16S rDNA and the hsp60 gene used in this study are AJ320272 and AF527482, respectively.