Strain sc|0023876


StrainInfo: SI-ID 39815 T

Taxon
Staphylococcus xylosus
Sample
Human skin
Cultures (17)
ATCC 29971 = LMG 20217 = CCUG 7324 = CCM 2738 = NCTC 11043 = JCM 2418 = CCRC 12930 = CIP 81.66 = CECT 237 = KCTC 3342 = NRRL B-14776 = BCRC 12930 = HAMBI 2057 = NCAIM B.02008 = VTT E-97787 = CNCTC 5679 = DSM 20266
Other Designations (16)
PCM 2114 = W.E. Kloos Kl 162 = HNCMB 110021 = NRRL B-14776 Name: SIMON JP Function: Adm Company: IMBP Sector: production de m = DSMZ 20266 = GTC 294 = LMG20217T QC oorspr = LMG20217T QC 4/05 = LMG 20217t1T = KI 162 = CCTM La 3563 = LMG 20217t2T = Kloos KL 162 = KL 162 = MTCC 6149 = KL62
Sequences (25)
Associated Publications (5)
  • DOI: 10.1021/acs.jnatprod.4c00252
    Lee JR, Hwang SJ, Choi Y, Kim J, Lee GS, Lee BS, Kim KH, Kang KB, Lee HJ, Kim CS (2024). Structural Diversification of Pyrazinone Metabolites via Spontaneous Oxa-Michael Addition in Staphylococcus xylosus.
  • DOI: 10.3390/foods10112572
    Ma X, Bi J, Li X, Zhang G, Hao H, Hou H (2021). Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters.
  • DOI: 10.1007/BF00410898
    Fiedler F, Steber J (1984). Structure and biosynthesis of teichoic acids in the cell walls of Staphylococcus xylosus DSM 20266.
  • DOI: 10.1046/j.1365-2672.2002.01512.x
    Di Maria S, Basso AL, Santoro E, Grazia L, Coppola R (2002). Monitoring of Staphylococcus xylosus DSM 20266 added as starter during fermentation and ripening of soppressata molisana, a typical Italian sausage.
  • DOI: 10.3389/fmicb.2018.02275
    Quintieri L, Giribaldi M, Giuffrida MG, Creanza TM, Ancona N, Cavallarin L, De Angelis M, Caputo L (2018). Proteome Response of Staphylococcus xylosus DSM 20266T to Anaerobiosis and Nitrite Exposure.
Outside links and data sources
Retrieved 5 months ago via StrainInfo API (CC BY 4.0)

Metadata

Cannonical URL
https://seqco.de/s:23876
Local history
  • Registered 11 months ago
  • Last modified 5 months ago
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