Staphylococcus condimenti
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Staphylococcaceae, Genus Staphylococcus, Staphylococcus condimenti  
Probst et al. 1998.
Old synonym:
Tetracoccus soyae  Ueno and Omata 1961.
Gram-positive cocci, 0.8 - 1 μm, nonmotile, nonsporing. Occur singly, in pairs, chains
or clusters.
Colonies cream-colored, opaque, raised, and entire, 1–2 mm after two days
incubation at 37 ºC on P agar. Facultatively anaerobic, temperature range 15-42 ºC.
Variable growth at 45 ºC. Other media: Trypticase Soy Agar ± 5% sheep blood,
Chapman (selective medium with 75 g/l NaCl & mannitol). Grow in 15% NaCl.
Isolated from soy sauce mash. Susceptible to Novobiocin. Lysozyme-resistant. Lysostaphin-sensitive.
Unknown pathogenicity; contribute to the development of the soy sauce flavour.
  1. 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.
  2. Tanasupawat S., Hashimoto Y., Ezaki T., Kozaki M. & Komagata K. : Identification of Staphylococcus carnosus strains from
    fermented fish and soy sauce mash. J. Gen. Appl. Microbiol., 1991, 37, 479-494.
  3. 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.
Positive results for nitrate reduction, alkaline phosphatase, arginine dihydrolase,
beta-galactosidase, catalase, urease, lipase, acid production from: mannose,  
glucose, lactose, N-acetylglucosamine, trehalose, mannitol, galactose & fructose.

Negative results for oxidase, lecithinase, coagulase-rabbit plasma, esculin hydrolysis, beta-glucuronidase, acid production from:  
xylitol, raffinose, xylose, arabinose, cellobiose, turanose & ribose.
(c) Costin Stoica
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