Query: NC_007168:16431 Staphylococcus haemolyticus JCSC1435, complete genome Lineage: Staphylococcus haemolyticus; Staphylococcus; Staphylococcaceae; Bacillales; Firmicutes; Bacteria General Information: Staphylococcus haemolyticus JCSC1435 was isolated from a Japanese inpatient at Juntendo Hospital, Tokyo, in 2000. This strain is a highly resistant strain which has been shown to generate spontaneous antibiotic sensitive mutants. Causes opportunistic infections in humans. Staphylcocci are generally found inhabiting the skin and mucous membranes of mammals and birds. Some members of this genus can be found as human commensals and these are generally believed to have the greatest pathogenic potential in opportunistic infections. Staphylococcus haemolyticus was originally isolated from human skin and traditionally considered to be a nonpathogenic commensal. Recently this organism has been recognized as a pathogen in animals and humans. It is known to be involved in opportunistic infections associated with the implantation of foreign bodies, paticularly in those with compromised immune systems. Resistance to multiple antibiotics has been observed in clinical isolates and it is possible S. haemolyticus could serve a donor or resistance genes to other more virulent staphlococci.
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General Information: This organism is a normal inhabitant of the human intestinal tract. This strain was isolated from a human in 1970. Normal gastrointestinal bacterium. They are commonly found in the oral, vaginal, and intestinal regions of many animals. They are important industrial microbes that contribute to the production of cheese, yogurt, and other products such as fermented milks, all stemming from the production of lactic acid, which inhibits the growth of other organisms as well as lowering the pH of the food product. Industrial production requires the use of starter cultures, which are carefully cultivated, created, and maintained, which produce specific end products during fermentation that impart flavor to the final product, as well as contributing important metabolic reactions, such as the breakdown of milk proteins during cheese production. The end product of fermentation, lactic acid, is also being used as a starter molecule for complex organic molecule syntheses. This organism has been studied for its ability to help the human gut maintain its natural microbial community. Strains of this organism are also used in the production of yogurt, cheese and other fermented foods.