Staphylococcus aureus Taksonoomia · Riik: Bakterid Bacteria · Hõimkond: Firmicutes · Klass: Bacilli · Selts: Bacillales · Sugukond: Staphylococcaceae · Perekond: Staphylococcus · Liik: S. Aureus Avastamislugu · 1880 Soti kirurg Sir Alexander Ogston uuris pärast põlveoperatsiooni sealt tulevat mäda. · Kirjeldas kui viinamarjade kobarat · 1884 Saksa arst ja mikrobioloog Friedrich Julius Rosenbach eristas staphylococcus aureust lähtudes selle värvist ja välimusest · Staphyle (kr. viinamarja kobar) + Staphylococcus aureus · Grampositiivsed bakterid · Üksikult või kobaras
(GCC+) and generally lack virulence determinants, Micrococcaceae were frequently mentioned these are the most common CNS species as components of meat starter cultures, used as starter cultures. These organisms but this term generally referred to members show the ability to survive under environ- of the Staphylococcus genus (which mental stress, such as high salt and low belongs to the family Staphylococcaceae). temperatures encountered during meat fer- Staphylococcus were originally grouped mentation. CNS primarily contribute to the 204 Chapter 10 development and stability of the desired red ing the shift from aerobic to anaerobic color of fermented sausages by means of metabolism as a function of environmental their nitrate reductase activity (Miralles et al. conditions. 1996)
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