Literature DB >> 22933766

Genome sequence of Staphylococcus equorum subsp. equorum Mu2, isolated from a French smear-ripened cheese.

Françoise Irlinger1, Valentin Loux, Pascal Bento, Jean-François Gibrat, Cécile Straub, Pascal Bonnarme, Sophie Landaud, Christophe Monnet.   

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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Year:  2012        PMID: 22933766      PMCID: PMC3430327          DOI: 10.1128/JB.01038-12

Source DB:  PubMed          Journal:  J Bacteriol        ISSN: 0021-9193            Impact factor:   3.490


  12 in total

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5.  Staphylococcus equorum subsp. linens, subsp. nov., a starter culture component for surface ripened semi-hard cheeses.

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10.  The COG database: an updated version includes eukaryotes.

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Journal:  BMC Bioinformatics       Date:  2003-09-11       Impact factor: 3.169

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  7 in total

Review 1.  Overview of a surface-ripened cheese community functioning by meta-omics analyses.

Authors:  Eric Dugat-Bony; Cécile Straub; Aurélie Teissandier; Djamila Onésime; Valentin Loux; Christophe Monnet; Françoise Irlinger; Sophie Landaud; Marie-Noëlle Leclercq-Perlat; Pascal Bento; Sébastien Fraud; Jean-François Gibrat; Julie Aubert; Frédéric Fer; Eric Guédon; Nicolas Pons; Sean Kennedy; Jean-Marie Beckerich; Dominique Swennen; Pascal Bonnarme
Journal:  PLoS One       Date:  2015-04-13       Impact factor: 3.240

2.  Genomic insights into the virulence and salt tolerance of Staphylococcus equorum.

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5.  In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening.

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Journal:  Appl Environ Microbiol       Date:  2021-09-22       Impact factor: 4.792

6.  Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant.

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7.  Genome Sequence Analysis of Staphylococcus equorum Bovine Mastitis Isolate UMC-CNS-924.

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  7 in total

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