Staphylococcus equorum

{{Short description|Species of bacterium}}

{{Speciesbox

| image =

| genus = Staphylococcus

| species = equorum

| authority = Schliefer et al. 1984

}}

Staphylococcus equorum is a gram-positive, coagulase-negative member of the bacterial genus Staphylococcus consisting of clustered cocci. Originally isolated from the skin of healthy horses, this species contains a cell wall similar to that of Staphylococcus xylosus.{{cite journal|last=Schleifer|first=K.H.|author2=Kilpper-Bälz, R. |author3=Devriese, L.A. |title=Staphylococcus arlettae sp. nov., S. equorum sp. nov. and S. kloosii sp. nov.: Three New Coagulase-Negative, Novobiocin-Resistant Species from Animals|journal=Systematic and Applied Microbiology|date=1 December 1984|volume=5|issue=4|pages=501–509|doi=10.1016/S0723-2020(84)80007-7}}

Strains of S. equorum have been isolated from sausage{{cite journal|last=Leroy|first=S|author2=Lebert, I |author3=Chacornac, JP |author4=Chavant, P |author5=Bernardi, T |author6=Talon, R |title=Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment.|journal=International Journal of Food Microbiology|date=2009-08-31|volume=134|issue=1–2|pages=46–51|pmid=19157614|doi=10.1016/j.ijfoodmicro.2008.12.012}} and strains comprising subspecies of this species have been isolated from Swiss mountain cheeses.{{cite journal|last=Place|first=RB|author2=Hiestand, D |author3=Gallmann, HR |author4=Teuber, M |title=Staphylococcus equorum subsp. linens, subsp. nov., a starter culture component for surface ripened semi-hard cheeses.|journal=Systematic and Applied Microbiology|date=March 2003|volume=26|issue=1|pages=30–7|pmid=12747407|doi=10.1078/072320203322337281}}