Staphylococcus carnosus subsp. carnosus Schleifer and Fischer (ATCC® 51365)

Strain Designations: DSM 20501 [361, SK 361]  /  Type Strain: yes  /  Biosafety Level: 1

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Deposited As Staphylococcus carnosus Schleifer and Fischer
Strain Designations DSM 20501 [361, SK 361]
Dry sausage
Type Strain yes
Biosafety Level 1
Product Format freeze-dried
Storage Conditions Frozen: -80°C or colder
Freeze-Dried: 2°C to 8°C
Live Culture: See Propagation Section
Preceptrol® no
Type Strain yes
Medium ATCC® Medium 1887: Trypticase Soy Yeast Extract Agar/Broth Medium
Growth Conditions
Temperature: 37°C
Atmosphere: Aerobic
Name of Depositor DSM
Chain of Custody
ATCC <-- DSM <-- KH Schleifer 361
Dry sausage

Schleifer KH, Fischer U. Description of a new species of the genus Staphylococcus: Staphylococcus carnosus. Int. J. Syst. Bacteriol. 32: 153-156, 1982.

Probst AJ, et al. Staphylococcus condimenti sp. nov., from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov.. Int. J. Syst. Bacteriol. 48: 651-658, 1998. PubMed: 9734019

Cross References

Nucleotide (GenBank) : AB009934 Staphylococcus carnosus gene for 16S ribosomal RNA.

Notice: Necessary PermitsPermits

These permits may be required for shipping this product:

  • Customers located in the state of Hawaii will need to contact the Hawaii Department of Agriculture to determine if an Import Permit is required. A copy of the permit or documentation that a permit is not required must be sent to ATCC in advance of shipment.
Basic Documentation