Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods

Comparative Genomic Analysis of Food-Originated Coagulase-Negative Staphylococcus: Analysis of Conserved Core Genes and Diversity of the Pan-Genome

(2020) Sojeong Heo et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Prevalence of Staphylococcus Species Colonization in Healthy and Sick Cats

(2019) K. Bierowiec et al.   Biomed Research International

Effects of Starter Candidates and NaCl on the Production of Volatile Compounds during Soybean Fermentation

(2019) Do-Won Jeong et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods

(2018) Jong-Hoon Lee et al.   BMC GENOMICS

LPSN – List of Prokaryotic names with Standing in Nomenclature (bacterio.net), 20 years on

(2018) Aidan C. Parte   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation

(2017) Do-Won Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Genetic diversity and population structure of food-borne Staphylococcus carnosus strains

(2017) Anne Bückle (née Müller) et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Genomic insights into the virulence and salt tolerance of Staphylococcus equorum

(2017) Do-Won Jeong et al.   Scientific Reports

Pathogenic Mechanisms and Host Interactions in Staphylococcus epidermidis Device-Related Infection

(2017) Marina Sabaté Brescó et al.   Frontiers in Microbiology

Staphylococcus capitis isolated from prosthetic joint infections

(2016) S. Tevell et al.   EUROPEAN JOURNAL OF CLINICAL MICROBIOLOGY & INFECTIOUS DISEASES

Safety assessment of selected Staphylococcus carnosus strains with regard to their application as meat starter culture

(2016) Anne Müller et al.   FOOD CONTROL

Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development

(2016) Do-Won Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Staphylococcus pettenkoferiBacteremia: A Case Report and Review of the Literature

(2015) Abdulaziz Ahmed Hashi et al.   Canadian Journal of Infectious Diseases & Medical Microbiology

Staphylococcus aureus Infections: Epidemiology, Pathophysiology, Clinical Manifestations, and Management

(2015) Steven Y. C. Tong et al.   CLINICAL MICROBIOLOGY REVIEWS

Genetic diversity and antibiotic resistance of Staphylococcus saprophyticus isolates from fermented foods and clinical samples

(2015) Bitnara Lee et al.   Journal of the Korean Society for Applied Biological Chemistry

Genetic diversity of Staphylococcus equorum isolates from Saeu-jeotgal evaluated by multilocus sequence typing

(2014) Do-Won Jeong et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Coagulase-Negative Staphylococci

(2014) Karsten Becker et al.   CLINICAL MICROBIOLOGY REVIEWS

Virulence factors among Staphylococcus lugdunensis are associated with infection sites and clonal spread

(2014) N. Giormezis et al.   EUROPEAN JOURNAL OF CLINICAL MICROBIOLOGY & INFECTIOUS DISEASES

Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development

(2014) Do-Won Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial Community Migration in the Ripening of Doenjang, a Traditional Korean Fermented Soybean Food

(2014) Do-Won Jeong et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Staphylococcus saprophyticussurface-associated protein (Ssp) is associated with lifespan reduction inCaenorhabditis elegans

(2013) Florian Szabados et al.   Virulence

Coagulase-negative staphylococci as reservoirs of genes facilitating MRSA infection

(2012) Michael Otto   BIOESSAYS

Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage

(2012) Sonia Fonseca et al.   FOOD MICROBIOLOGY

Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters

(2012) Esther Marty et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2012) Françoise Irlinger et al.   JOURNAL OF BACTERIOLOGY

Coagulase-negative staphylococci: update on the molecular epidemiology and clinical presentation, with a focus on Staphylococcus epidermidis and Staphylococcus saprophyticus

(2011) M. Widerström et al.   EUROPEAN JOURNAL OF CLINICAL MICROBIOLOGY & INFECTIOUS DISEASES

Staphylococcus haemolyticus as an Important Hospital Pathogen and Carrier of Methicillin Resistance Genes

(2011) E. M. Barros et al.   JOURNAL OF CLINICAL MICROBIOLOGY

Diversity and safety hazards of bacteria involved in meat fermentations

(2011) Régine Talon et al.   MEAT SCIENCE

Molecular basis of Staphylococcus epidermidis infections

(2011) Michael Otto   Seminars in Immunopathology

Origin of the Putrescine-Producing Ability of the Coagulase-Negative Bacterium Staphylococcus epidermidis 2015B

(2010) E. Coton et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham

(2010) Rong-Jen Tu et al.   FOOD MICROBIOLOGY

The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages

(2010) Frédéric Ravyts et al.   FOOD MICROBIOLOGY

Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria

(2010) Ling Guan et al.   FOOD MICROBIOLOGY

Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs

(2010) Sergine Even et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial enzymatic activities for improved fermented meats

(2010) Mónica Flores et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization of coagulase-negative staphylococcal isolates from blood with reduced susceptibility to glycopeptides and therapeutic options

(2009) Silvia Natoli et al.   BMC INFECTIOUS DISEASES

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products

(2009) Ângela Maria Fiorentini et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Staphylococcus lugdunensis in several niches of the normal skin flora

(2009) L. Bieber et al.   CLINICAL MICROBIOLOGY AND INFECTION

Identification of clinical coagulase-negative staphylococci, isolated in microbiology laboratories, by matrix-assisted laser desorption/ionization-time of flight mass spectrometry and two automated systems

(2009) C. Dupont et al.   CLINICAL MICROBIOLOGY AND INFECTION

Biodiversity of Coagulase-Negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples

(2009) Emmanuel Coton et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)

(2009) M.G. Bonomo et al.   MEAT SCIENCE

Staphylococcus epidermidis — the 'accidental' pathogen

(2009) Michael Otto   NATURE REVIEWS MICROBIOLOGY

Genome Analysis of the Meat Starter Culture Bacterium Staphylococcus carnosus TM300

(2008) R. Rosenstein et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures

(2008) R TALON et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter cultures

(2008) M RESCH et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of Coagulase-Negative Staphylococci by Using the BD Phoenix System in the Low-Inoculum Mode

(2008) G. Brigante et al.   JOURNAL OF CLINICAL MICROBIOLOGY

Safety assessment of dairy microorganisms: Coagulase-negative staphylococci☆

(2007) F IRLINGER   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY