Query: NC_017353:1750971 Staphylococcus lugdunensis N920143, complete genome Lineage: Staphylococcus lugdunensis; Staphylococcus; Staphylococcaceae; Bacillales; Firmicutes; Bacteria General Information: Staphylococcus lugdunensis is known to be a pathogenic member of the coagulase-negative staphylococci, causing skin and soft tissue infections, catheter-related bacteremia, native valve endocardititis and osteomyelitis.
- Sequence; - BLASTN hit (Low score = Light, High score = Dark) - hypothetical protein; - cds: hover for description
General Information: Psychrotrophic lactic acid Gram-positive bacterium. This lactic-acid bacterium is associated with gaseous spoilage of raw tomato-marinated meat strips. This contamination is characterized by an increase in pH in conjunction with extreme bulging of the product packaging, known as "protein swell". The package bulging is caused by excessive production of gas due to amino acid decarboxylation, and the rise in pH is associated with subsequent deamination of amin acids. The consumption of marinated, raw, ready-to-cook poulty meat products has been increasing in Europe. Although these products are typically manufactured in high-quality modern processing plants, this unusual spoilage occurs occasionally during periods of quality fluctuation.