From dry sausage, a new species, Staphylococcus carnosus, has been isolated and described. The new species is established primarily on the basis of its deoxyribonucleic acid-deoxyribonucleic acid hybridization relationships, its biochemical reactions, and its cell wall composition. The type strain of this species is DSM 20501.
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Schleifer et al. (1982) studied this question.