Genome Sequence of Staphylococcus equorum subsp. equorum Mu2, Isolated from a French Smear-Ripened Cheese

• DOI: 10.1128/jb.01038-12
• Publication Date: 2012-08-28T21:46:33Z
• Authors: Françoise Irlinger; Valentin Loux; Pascal Bento; Jean-François Gibrat; Cécile Straub; Pascal Bonnarme; Sophie Landaud; Christophe Monnet
• Keywords: coagulase-negative staphylococci; [SDV.SA]Life Sciences [q-bio]/Agricultural sciences; DNA, Bacterial; 0301 basic medicine; 2. Zero hunger; coagulase-negative staphylococci;fermented sausages;RNA genes; génome; Staphylococcus; Molecular Sequence Data; Sequence Analysis, DNA; fermented sausages; 3. Good health; 03 medical and health sciences; Cheese; staphylococcus; Genome, Bacterial; RNA genes

ABSTRACTStaphylococcus equorumsubsp.equorumis 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 ofStaphylococcus equorumsubsp.equorumMu2 to provide insights into its physiology and compare it with otherStaphylococcusspecies.