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

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

Deposited As Staphylococcus carnosus Schleifer and Fischer
Strain Designations DSM 20501 [361, SK 361]
Dry sausage
Biosafety Level 1

Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.

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.