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The Genus Macrococcus: An Insight Into Its Biology, Evolution, and Relationship With Staphylococcus
Shahneela Mazhar1, Colin Hill2, Olivia McAuliffe3
1Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork, Ireland; School of Microbiology, University College Cork, Cork, Ireland.
Advances in Applied Microbiology
|October 22, 2018
Summary
Macrococcus bacteria, related to Staphylococcus, show emerging antibiotic resistance, particularly methicillin resistance. This finding impacts their potential use in food and understanding bacterial evolution.
Area of Science:
- Microbiology
- Genomics
- Food Safety
Background:
- Macrococcus, a genus of Gram-positive bacteria, is closely related to Staphylococcus.
- Unlike Staphylococcus, Macrococcus species are generally considered avirulent.
- Recent studies highlight novel methicillin resistance genes in Macrococcus species.
Purpose of the Study:
- To review current knowledge on Macrococcus, including phenotypic traits, genetic diversity, and evolutionary links to Staphylococcus.
- To analyze comparative genomics of sequenced Macrococcus species.
- To investigate the implications of antibiotic resistance in Macrococcus for food safety and evolutionary studies.
Main Methods:
- Review of existing literature on Macrococcus.
- Analysis of phenotypic capabilities and genetic diversity.
- Comparative genomics of sequenced Macrococcus species.
Main Results:
- Macrococcus species harbor novel methicillin resistance genes, some plasmid-encoded.
- Macrococcus caseolyticus shows potential in food applications but raises safety concerns due to antibiotic resistance.
- Comparative genomics reveals unique metabolic features and resistance gene structures.
Conclusions:
- Understanding Macrococcus antibiotic resistance is crucial for food safety evaluations.
- Further research into Macrococcus can illuminate the evolution of antibiotic resistance and pathogenicity in staphylococci.
- Knowledge of resistance determinants may aid in developing preventative strategies.
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