Query: NC_013450:448054 Staphylococcus aureus subsp. aureus ED98, complete genome Lineage: Staphylococcus aureus; Staphylococcus; Staphylococcaceae; Bacillales; Firmicutes; Bacteria General Information: This strain was isolated from a broiler chicken in Northern Ireland. This organism is a major cause of nosocomial (hospital-acquired) and community-acquired infections. Since its discovery as an opportunistic pathogen, S. aureus continues to be a major cause of mortality and is responsible for a variety of infections including, boils, furuncles, styes, impetigo and other superficial skin infections in humans. Also known to cause more serious infections particularly in the chronically ill or immunocompromised. These include pneumonia, deep abscesses, osteomyelitis, endocarditis, phlebitis, mastitis and meningitis. The ability to cause invasive disease is associated with persistance in the nasal cavity of a host.
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General Information: This strain was isolated from Emmental cheese. Starter culture for milk fermentation and flavor development of cheese. 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, fermented milks, and other products, 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 created, cultivated, 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. Lactobacillus casei is used as a starter culture during milk fermentation and for the flavor development of certain bacterial-ripened cheeses.