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Staphylococcus carnosus subsp. utilis

Staphylococcus carnosus subsp. utilis

Catalogue No.

NCTC 13826

Current Name

Staphylococcus carnosus subsp. utilis

Type Strain

Type Strain

Original Strain Reference

SK 11

Culture Conditions

Growth Conditions on Solid Media

Columbia blood agar, 24-48 hours, 37°C, O₂

Additional Info

Accession Date



Culture Collection, University of Gothenburg (CCUG)

Isolated From

Fermented fish sauce (Pla-chom). Thailand, pre-1991


Accessioned into NCTC < Deposited in CCUG 09/10/1998 < DSMZ < A. J. Probst < ? < Tanasupawat < Isolated



PROBST (A.J.), HERTEL (C.), RICHTER (L.), WASSILL (L.), LUDWIG (W.) and HAMMES (W.P.): Staphylococcus condimenti sp. nov., from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov. Int. J. Syst. Bacteriol., 1998, 48, 651-658

Extended Bibliography

Staphylococcus condimenti sp. nov., from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov., Complex genomic and phenotypic characterization of the related species Staphylococcus carnosus and Staphylococcus piscifermentans.,

Available Formats

  • Ampoule (Bacteria)

If use of this culture results in a scientific publication, it should be cited in the publication as: Staphylococcus carnosus subsp. utilis (NCTC 13826)

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