Species ***Staphylococcus* *condimenti***

Name: Staphylococcus condimenti Probst et al. 1998

Category: Species

Proposed as: sp. nov.

Etymology: con.di.men’ti. L. neut. n. condimentum, spice; L. gen. neut. n. condimenti, of a spice

Pronunciation (Latin), gender: sta-p^hy-lo-KOK-kus kon-di-MEN-ti, masculine

Type strain: CCUG 39902; CIP 105760; DSM 11674; F-2; JCM 6074; LTH 3734; NCTC 13827

See detailed strain information at

Conduct genome-based taxonomy at

16S rRNA gene: Y15750 Analyse FASTA

Valid publication: Probst AJ, Hertel C, Richter L, Wassill L, Ludwig W, Hammes WP. Staphylococcus condimenti sp. nov., from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov. Int J Syst Bacteriol 1998; 48:651-658. 🇩🇪

IJSEM list: Anonymous. Notification list. Notification that new names and new combinations have appeared in volume 48, part 3 of the IJSB. Int J Syst Bacteriol 1998; 48:1085-1087.

Nomenclatural status: validly published under the ICNP

Taxonomic status: correct name (and explicitly recommended for medical use)

Risk group: 1

Notes:
- 😷 The risk group for Canada has been imported on 2024-02-27. The full classification is: risk group = 1, note = "Security sensitive biological agent: No - Terrestrial animal pathogen under Canadian Food Inspection Agency authority: No". — The risk group for Germany has been imported on 2026-08-13. The full classification is: risk group = 1. — If in doubt, use the risk group given in the regulations for your country and, if these are not available, use the risk group given in the catalogue of the culture collection from which you have obtained or intend to obtain the strain.
- 🎓 Name mentioned 18 times in PubMed until 2026-06-11.
- 🪓 Organisms assigned to this species have previously been classified as Staphylococcus carnosus Schleifer and Fischer 1982. Publication: Schleifer KH, Fischer U. Description of a new species of the genus Staphylococcus: Staphylococcus carnosus. Int. J. Syst. Bacteriol. 1982; 32:153-156. 🇩🇪
- 🙆 This name is on the List of Recommended Names for bacteria of medical importance (LoRN) as the name to be applied to this species. The name is on LoRN because of the recorded pathogenicity of the species itself.
- 🧍 According to Bartlett et al. (2022), this species is an established human pathogen. Publication: Bartlett A, Padfield D, Lear L, Bendall R, Vos M. A comprehensive list of bacterial pathogens infecting humans. Microbiology (Reading) 2022; 168:0. 🇬🇧
- 🧍 The proposal for the new species Staphylococcus condimenti Probst et al. 1998 is supported by the results of Pantucek et al. Publication: Pantucek R, Sedlacek I, Doskar J, Rosypal S. Complex genomic and phenotypic characterization of the related species Staphylococcus carnosus and Staphylococcus piscifermentans. Int J Syst Bacteriol 1999; 49:941-951. 🇨🇿

Parent taxon: Staphylococcus Rosenbach 1884 (Approved Lists 1980)

Assigned by: Probst AJ, Hertel C, Richter L, Wassill L, Ludwig W, Hammes WP. Staphylococcus condimenti sp. nov., from soy sauce mash, and Staphylococcus carnosus (Schleifer and Fischer 1982) subsp. utilis subsp. nov. Int J Syst Bacteriol 1998; 48:651-658. 🇩🇪

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Record number: 781183

This LPSN page was printed on 2026-08-17 01:33:20

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Species Staphylococcus condimenti

Species ***Staphylococcus* *condimenti***