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Multiresistance of Staphylococcus xylosus and Staphylococcus equorum from Slovak Bryndza cheese
Folia Microbiologica, 2013Staphylococcus xylosus, Staphylococcus equorum, and Staphylococcus epidermidis strains were isolated from Bryndza cheese and identified using PCR method. The antimicrobial susceptibility of these strains was assessed using disc diffusion method and broth microdilution method.
Mária, Mikulášová +4 more
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Identification of the serine acetyltransferase gene of Staphylococcus xylosus
FEMS Microbiology Letters, 1997Reinhold Brückner
exaly +2 more sources
Archives of Microbiology, 1994
Urease from Staphylococcus saprophyticus was purified more than 800-fold by liquid chromatography reaching homogeneity, as shown by isoelectric focussing, at a maximum specific activity of 1979 U/mg. The molecular weight of the native enzyme was 420,000; it consisted of subunits with molecular weights of 72,400 (alpha), 20,400 (beta), 13,900 (gamma) in
U K, Schäfer, H, Kaltwasser
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Urease from Staphylococcus saprophyticus was purified more than 800-fold by liquid chromatography reaching homogeneity, as shown by isoelectric focussing, at a maximum specific activity of 1979 U/mg. The molecular weight of the native enzyme was 420,000; it consisted of subunits with molecular weights of 72,400 (alpha), 20,400 (beta), 13,900 (gamma) in
U K, Schäfer, H, Kaltwasser
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Meat Science, 2006
The aims of this study were to isolate, identify and characterize the population of coagulase-negative staphylococci in different types of Slovak traditional sausages and to determine the metabolic properties of selected Staphylococcus xylosus and S. carnosus strains for the selection of potential starter cultures to use in the processing of sausages ...
Monika, Simonová +7 more
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The aims of this study were to isolate, identify and characterize the population of coagulase-negative staphylococci in different types of Slovak traditional sausages and to determine the metabolic properties of selected Staphylococcus xylosus and S. carnosus strains for the selection of potential starter cultures to use in the processing of sausages ...
Monika, Simonová +7 more
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Catabolism of leucine to branched-chain fatty acids in Staphylococcus xylosus
Journal of Applied Microbiology, 2004Staphylococcus xylosus is an important starter culture in the production of flavours from the branched-chain amino acids leucine, valine and isoleucine in fermented meat products. The sensorially most important flavour compounds are the branched-chain aldehydes and acids derived from the corresponding amino acids and this paper intends to perspectivate
Hans Christian Beck, Frants R Lauritsen
exaly +4 more sources
Sequence and analysis of the replication region of the Staphylococcus xylosus plasmid pSX267
Gene, 1996The region of the 29.5-kb plasmid pSX267 from Staphylococcus xylosus DSM 20267 that is required for autonomous replication in staphylococci was isolated on a 1.8-kb DNA fragment. The sequence analysis of the fragment yielded two open reading frames, repA and orf2, encoding proteins of 37.2 and 13.2 kDa, respectively.
M, Gering, F, Götz, R, Brückner
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Bap-Independent Biofilm Formation in Staphylococcus xylosus
Microorganisms, 2021Carolin J Schiffer +2 more
exaly
Metabolic adaptation of Staphylococcus xylosus to meat substrates
2017Staphylococcus xylosus is commonly used as meat starter. S. xylosus genome analysis and its gene expression profiling in a meat model miming sausage batter, revealed that it can use diverse substrates as sources of carbon, nitrogen and iron. S. xylosus possesses the genetic potential for transport of 18 carbohydrates. In meat model, S.
Leroy, Sabine +3 more
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