Staphylococcus piscifermentans
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Bacillales, Family Staphylococcaceae, Genus Staphylococcus, Staphylococcus
piscifermentans  
Tanasupawat et al. 1992. Closely related to Staphylococcus carnosus.
Gram-positive cocci, nonmotile, nonsporing.
Rounded, white-yellowish, opaque colonies. Facultatively anaerobic. Optimum growth
temperature 37 ºC ( range 18 - 42 ºC). Media: Trypticase Soy Yeast extract Agar ± 5%
sheep blood, Trypticase Soy Yeast extract  Broth.
Isolated from fermented fish & fish-based sauces. Sensible to novobiocin and lysostaphin. Resistant to lysozyme.
Unknown pathogenicity.
Contribute to the development of the fish & meat products flavor & maturation (salami).
  1. Tanasupawat (S.), Hashimoto (Y.), Ezaki (T.), Kozaki (M.) and Komagata (K.): Staphylococcus piscifermentans sp. nov., from
    fermented fish in Thailand. Int. J. Syst. Bacteriol., 1992, 42, 577-581.
  2. Hammes (W.P.), Bosch (I.) et Wolf (G.) : Contribution of Staphylococcus carnosus and Staphylococcus piscifermentans to the
    fermentation of protein foods. J. Appl. Bacteriol., 79, 76S-83S.
  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, urease, deoxyribonuclease, catalase, arginine
dihydrolase, beta-glucosidase, acid production from: D-glucose, melezitose, trehalose,
salicin & fructose.

Negative results for oxidase, alkaline phosphatase, acetoin production, coagulase,
citrate utilization, beta-glucuronidase, beta-galactosidase, acid production from:
mannose, arabinose, cellobiose, fucose, xylitol, raffinose, turanose & xylose.

Variable results for esculin hydrolysis, Tween 80 hydrolysis, acid production from: lactose, galactose, glycerol, mannitol, ribose,
sorbitol & sucrose.
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