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| Staphylococcus xylosus | |
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| 1000x magnification of a Gram-stained sample of Staphylococcus xylosus | |
Scientific classification 
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| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Bacillales |
| Family: | Staphylococcaceae |
| Genus: | Staphylococcus |
| Species: |
S. xylosus
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| Binomial name | |
| Staphylococcus xylosus Schleifer & Kloos 1975 | |
Staphylococcus xylosus is a species of bacteria belonging to the genus Staphylococcus. It is a Gram-positive bacterium that forms clusters of cells. Like most staphylococcal species, it is coagulase-negative and exists as a commensal on the skin of humans and animals and in the environment.[1]
Staphylococcus xylosus may be used as CNC (coagulase-negative cocci) in salami fermentation.[2]
It appears to be far more common in animals than in humans. S. xylosus has very occasionally been identified as a cause of human infection, but in some cases it may have been misidentified.
Staphylococcus xylosus is normally sensitive to fleroxacin, methicillin, penicillin, teicoplanin, erythromycin and tetracycline, and resistant to novobiocin. It is highly active biochemically, producing acid from a wide variety of carbohydrates.
Acid and gas are produced from D-(+)-galactose, D-(+)-mannose, D-(+)-mannitol, maltose, and lactose. Caseinolytic and gelatinase activities are normally present.
It normally produces slime but not capsules. This ability is lost upon subculture. Its cell wall peptidoglycan is similar to the L-Lys-Gly3-5 L-Ser0.6-1.5 type found in predominantly human species.
Staphylococcus xylosus is a member of the skin flora of humans and other animals. It has been associated with:
It is also found in milk, cheese, and sausage.
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