Staphylococcus carnosus | |
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Scientific classification ![]() | |
Domain: | Bacteria |
Phylum: | Bacillota |
Class: | Bacilli |
Order: | Bacillales |
Family: | Staphylococcaceae |
Genus: | Staphylococcus |
Species: | S. carnosus
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Binomial name | |
Staphylococcus carnosus Schleifer and Fischer 1982
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Staphylococcus carnosus is a bacterium from the genus Staphylococcus that is both Gram-positive and coagulase-negative.[1] It was originally identified in dry sausage and is an important starter culture for meat fermentation.[1][2] Unlike other members of its genus, such as Staphylococcus aureus and Staphylococcus epidermidis, S. carnosus is nonpathogenic and safely used in the food industry.[3]
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