Name: Staphylococcus carnosus subsp. carnosus (Schleifer and Fischer 1982) Probst et al. 1998

Category: Subspecies

Proposed as: subsp. nov. (rule 40d)

Basonym: Staphylococcus carnosus Schleifer and Fischer 1982

Etymology: car.no’sus. L. masc. adj. carnosus, pertaining to flesh

Pronunciation (Latin), gender: sta-p^hy-lo-KOK-kus kar-NO-sus kar-NO-sus, masculine

Type strain: 361; ATCC 51365; CCUG 15605; CIP 103274; DSM 20501; NRRL B-14760

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: synonym of its species (division into subspecies abandoned)

Risk group: 1

• Notes:
  • 📠 This subspecies was automatically created by the valid publication of Staphylococcus carnosus subsp. utilis Probst et al. 1998 according to rule 40d. 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. 🇩🇪
  • ❗ Staphylococcus carnosus subsp. carnosus is the correct name instead if this subspecies is regarded as a separate subspecies (i.e., if its nomenclatural type is not assigned to another subspecies whose name is validly published, legitimate and not rejected and has priority) within a separate species Staphylococcus carnosus within a separate genus Staphylococcus.
  • 😷 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.
  • 🙆 This name is on the List of Recommended Names for bacteria of medical importance (LoRN) as the name to be applied to this subspecies. The name is on LoRN because of the recorded risk group of the genus.
  • 🧍 The original authorship, Schleifer and Fischer 1982, was corrected according to the new Rule 40d. Publication: Garrity GM, Labeda DP, Oren A. Judicial Commission of the International Committee on Systematics of Prokaryotes. XIIth International (IUMS) Congress of Bacteriology and Applied Microbiology. Minutes of the meetings, 3, 4 and 6 August 2008, Istanbul, Turkey. Int. J. Syst. Evol. Microbiol. 2011; 61:2775-2780. 🇺🇸

Parent taxon: Staphylococcus carnosus Schleifer and Fischer 1982

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: 781176