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Staphylococcus xylosus

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Staphylococcus xylosus
1000x magnification of a Gram-stained sample of Staphylococcus xylosus
Scientific classification Edit this classification
Domain: Bacteria
Phylum: Bacillota
Class: Bacilli
Order: Bacillales
Family: Staphylococcaceae
Genus: Staphylococcus
Species:
S. xylosus
Binomial name
Staphylococcus xylosus
Schleifer & Kloos 1975

Staphylococcus xylosus is a species of bacteria belonging to the genus Staphylococcus. It is a Gram-positive bacterium that forms clusters of cells. Like most staphylococcal species, it is coagulase-negative and exists as a commensal on the skin of humans and animals and in the environment.[1]

Staphylococcus xylosus may be used as CNC (coagulase-negative cocci) in salami fermentation.[2]

It appears to be far more common in animals than in humans. S. xylosus has very occasionally been identified as a cause of human infection, but in some cases it may have been misidentified.

Identification

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Staphylococcus xylosus is normally sensitive to fleroxacin, methicillin, penicillin, teicoplanin, erythromycin and tetracycline, and resistant to novobiocin. It is highly active biochemically, producing acid from a wide variety of carbohydrates.

Acid and gas are produced from D-(+)-galactose, D-(+)-mannose, D-(+)-mannitol, maltose, and lactose. Caseinolytic and gelatinase activities are normally present.

It normally produces slime but not capsules. This ability is lost upon subculture. Its cell wall peptidoglycan is similar to the L-Lys-Gly3-5 L-Ser0.6-1.5 type found in predominantly human species.

Clinical importance

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Staphylococcus xylosus is a member of the skin flora of humans and other animals. It has been associated with:

  • Nasal dermatitis in gerbils
  • Pyelonephritis in humans
  • Avian staphylococcosis
  • Bovine intramammary infection

It is also found in milk, cheese, and sausage.

References

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  1. ^ Karl H. Schleifer and Wesley E. Kloos: Isolation and Characterization of Staphylococci from Human Skin I. Amended Descriptions of Staphylococcus epidermidis and Staphylococcus saprophyticus and Descriptions of Three New Species: Staphylococcus cohnii, Staphylococcus haemolyticus, and Staphylococcus xylosus. Int J Syst Bacteriol January 1975 25:50-61; doi:10.1099/00207713-25-1-50.
  2. ^ Aquilanti, L., Garofalo, C., Osimani, A. and Clementi, F.: Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview, in: International Food Research Journal 23(2): 429-445 (2016)

Further reading

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