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Updated: May 19, 2026

Genotyping of Staphylococcus aureus by Ribosomal Spacer PCR (RS-PCR)
Published on: November 4, 2016
Genome sequence of Staphylococcus equorum subsp. equorum Mu2, isolated from a French smear-ripened cheese
Françoise Irlinger1, Valentin Loux, Pascal Bento
1INRA, UMR782 Génie et Microbiologie des Procédés Alimentaires, Thiverval-Grignon, France. irlinger@grignon.inra.fr
Abstract:
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.
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