Staphylococcus succinus

Staphylococcus succinus is a Gram-positive coccoid bacterium belonging to the genus Staphylococcus.

Staphylococcus succinus
Scientific classification
Kingdom:
Bacteria
Phylum:
Firmicutes
Class:
cocci
Order:
Bacillales
Family:
Staphylococcaceae
Genus:
Staphylococcus

Rosenbach 1884
Species:
S. succinus
Binomial name
Staphylococcus succinus

History

This species was first described in 1998 and was isolated from 25- to 35-million-year-old Dominican amber.[1]

Description

Cells are Gram-positive, spherical (diameter 0.6–1.9 μm) and form characteristic rosettes with one central cell surrounded by two to five peripheral cells. Colonies after 2 days in tryptose soy agar at 25 °C are raised with an elevated centre (umbonate), glossy, opaque white, rough, and crenated, and measure 4–6 mm. Growth occurs between 25 and 40 °C, but not at 42 °C. Optimal growth occurs at 28 °C. The species grows more slowly at 40 °C. It does not grow in the anaerobic portion of thioglycolate shake medium.

The G+C content is 35 mol%. The species is PGR-positive, indoxyl-phosphate positive, Voges-Proskauer negative, phosphatase positive but is unable to reduce nitrate to nitrite. It is resistant to novobiocin. Acid and gas are produced from lactose, mannose and trehalose.

Principal membrane fatty acids are the saturated, odd-numbered, branched-chain fatty acids C13 iso, C13 anteiso, C15 iso, C15 anteiso, C17 iso, and C17 anteiso. In addition, the cell membranes contain lOMeC 18 (tuberculostearic acid).

Taxonomy

Two subspecies are recognised:

  • S. succinus subsp. casei
  • S. succinus subsp. succinus

Epidemiology

This species has been isolated from cheese,[2] sausages[3] and the skin of healthy wild animals.[4]

Clinical

This species has been isolated from human clinical material, but its role in pathogenesis has yet to be clarified.[5]

References
  1. Lambert LH, Cox T, Mitchell K, Rosselló-Mora RA, Del Cueto C, Dodge DE, Orkand P, Cano RJ (1998)Staphylococcus succinus sp. nov. isolated from Dominican amber. Int. J. Sys. Bact. 48(2):511–518
  2. Place RB, Hiestand D, Burri S, Teuber M (2002) Staphylococcus succinus subsp. casei subsp. nov., a dominant isolate from a surface ripened cheese. Syst. Appl. Microbiol. 25(3):353-359
  3. Corbière Morot-Bizot S, Leroy S, Talon R (2006) Staphylococcal community of a small unit manufacturing traditional dry fermented sausages. Int. J. Food Microbiol. 108(2):210-217
  4. Hauschild T, Sliżewski P, Masiewicz P. (2010) Species distribution of staphylococci from small wild mammals. Syst. Appl. Microbiol.
  5. Nováková D, Sedlácek I, Pantůcek R, Stetina V, Svec P, Petrás P(2006) Staphylococcus equorum and Staphylococcus succinus isolated from human clinical specimens. J. Med. Microbiol. 55, 523-528
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