Staphylococcus carnosus
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Firmicutes => Bacilli => Bacillales => Staphylococcaceae => Staphylococcus => Staphylococcus carnosus  Schleifer & Fischer 1982.
Has been divided in 2 subspecies:
Staphylococcus carnosus subsp. carnosus  Schleifer & Fischer 1982
Staphylococcus carnosus subsp. utilis  Probst et al. 1998

Closely related to Staphylococcus piscifermentans.
Gram positive cocci, 0.5 - 1.5 μm, non-motile, non-sporing, occuring singly or in pairs.
Colonies are gray-white, slightly raised, smooth, and slightly glistening. May produce
pigment during storage. Colony diameter reach1–3 mm. Non-haemolytic.
Facultatively anaerobic. Temperature range 15 – 45 °C; optimum 30 – 40 °C. Grow in
medium containing 15% NaCl. Grow on media: Trypticase Soy Agar ± 5% sheep
blood, Chapman (selective medium with 75 g/l de NaCl & mannitol).
Isolated from processed foods, mainly meat products (dry sausages, salami & hams), soy sauce, also from sauces containing fish
or shrimps. Natural habitat is unknown. Susceptible to Novobiocin.
Unknown pathogenicity (no case of infection due to Staphylococcus carnosus was described).
Do not produce coagulase, clumping factor, hyaluronidase, haemolysins or enterotoxins.
Contribute to the development of the meat products flavour an colour (due to reduction of nitrate to nitrite, production of  
phenylacetaldehyde, 2-methyl-l-butanol, dimethyldisulphide, dimethyltrisulphide, diacetyl, ethanol and ethyl esters and also unable to
produce histamine, cadaverine and putrescine).
  1. Holt J.G., Krieg N.R., Sneath P.H.A., Staley J.T., Wiliams S.T., 1994. Bergey's Manual of Determinative Bacteriology, Ninth
    Edition, Williams & Wilkins, Baltimore. Group 17, Gram-Positive Cocci, 527-558.
  2. Schleifer K.H. & Fischer U.: Description of a new species of the genus Staphylococcus: Staphylococcus carnosus. Int. J. Syst.
    Bacteriol., 1982, 32, 153-156.
  3. Probst A.J., Hertel C., Richter L., Wassill L., Ludwig W. & Hammes W.P.: Staphylococcus condimenti sp. nov., from soy sauce
    mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov. Int. J. Syst. Bacteriol., 1998, 48,
    651-658.
  4. Karl-Heinz Schleifer and Julia A. Bell, 2009. Family VIII. Staphylococcaceae fam. nov.. In: (Eds.) P.D. Vos, G. Garrity, D. Jones,
    N.R. Krieg, W. Ludwig, F.A. Rainey, K.-H. Schleifer, W.B. Whitman. Bergey’s Manual of Systematic Bacteriology, Volume 3: The
    Firmicutes, Springer, 392-426.
Coagulase negative. See tables.

 

Hemolysis

Colony diameter > 5mm (48h)

Carotenoid pigment

Aerobic growth

Anaerobic growth

Staphylococcus carnosus subsp. carnosus

-

+

-

+

+

Staphylococcus carnosus subsp. utilis

-

+

-

+

+

 

Mannose

Lactose

Trehalose

Mannitol

Xylitol

Nitrate reduction

Alkaline phosphatase/PAL

Raffinose

Xylose

+

=

=

[+]

-

+

+

-

-

-

-

=

-

-

+

-

-

-

 

Arginine dihydrolase

Urease

Growth on 10% NaCl agar

Growth on 15% NaCl agar

Growth at 15'C

Growth at 45'C

Oxidase

L-Lactic acid production

D-Lactic acid production

+

-

+

+

+

+

-

+

+

+

-

+

+

+

+

-

+

+

 

FDP-aldolase Class 1

FDP-aldolase Class 2

Arabinose

Cellobiose

Fucose

Salicin

Galactose

Melezitose

Turanose

+

-

-

-

-

-

=

-

-

+

-

-

-

-

-

-

-

-

 

Hyaluronidase

Growth on (NH4)2SO4

Coagulase-rabbit plasma

Clumping factor

Deoxyribonuclease agar

Heat-stable nuclease

Glucosidase

X

X

-

-

-

=

-

X

X

-

-

-

=

-

 

Glucuronidase

Galactosidase

Novobiocin resistance

Catalase

Ribose

Sucrose (Sacharose)

Fructose

Acetoin production

-

+

-

+

-

-

+

+

-

+

-

+

-

-

+

+
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