Staphylococcus condimenti sp. nov., from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov.

International Journal of Systematic Bacteriology

Volumn 48, Issue 3, 1998, Pages 651-658

  Probst, Andreas J ^a   Hertel, Christian ^a   Richter, Lothar ^b   Wassill, Lars ^b   Ludwig, Wolfgang ^b   Hammes, Walter P ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Soy mash; Staphylococcus carnosus subsp. utilis subsp. nov.; Staphylococcus condimenti sp. nov.

Indexed keywords

RIBOSOME DNA;

ARTICLE; BACTERIUM ISOLATION; MEAT; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYLOGENY; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; SOYBEAN; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS CONDIMENTI; STRAIN DIFFERENCE;

BACTERIA (MICROORGANISMS); GLYCINE MAX; POSIBACTERIA; PROKARYOTA; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS CARNOSUS SUBSP. UTILIS; STAPHYLOCOCCUS CONDIMENTI; STAPHYLOCOCCUS EPIDERMIDIS; STAPHYLOCOCCUS PISCIFERMENTANS;

EID: 0031823296     PISSN: 00207713     EISSN: None     Source Type: Journal    
DOI: 10.1099/00207713-48-3-651     Document Type: Article

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