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 12 days ago via StrainInfo API (CC BY 4.0)

Metadata

Cannonical URL
https://seqco.de/s:23876
Local history
  • Registered over 1 year ago
  • Last modified 12 days ago
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