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Overview

Proteinsi <p>Number of protein entries associated with this proteome: UniProtKB entries for regular proteomes or UniParc entries for redundant proteomes (<a href="/help/proteome_redundancy">more...</a>)</p> 2,460
Gene counti <p>This is the total number of unique genes found in the proteome set, algorithmically computed. For each gene, a single representative protein sequence is chosen from the proteome. Where possible, reviewed (Swiss-Prot) protein sequences are chosen as the representatives.</p> - Download one protein sequence per gene (FASTA)
Proteome IDi <p>The proteome identifier (UPID) is the unique identifier assigned to the set of proteins that constitute the <a href="http://www.uniprot.org/manual/proteomes_manual">proteome</a>. It consists of the characters ‘UP’ followed by 9 digits, is stable across releases and can therefore be used to cite a UniProt proteome.<p><a href='/help/proteome_id' target='_top'>More...</a></p>UP000000444
Taxonomy396513 - Staphylococcus carnosus (strain TM300)
StrainTM300
Last modifiedJuly 25, 2019
Genome assembly and annotationi <p>Identifier for the genome assembly (<a href="https://www.ensembl.org/Help/Faq?id=216">more...</a>)</p> GCA_000009405.1 from ENA/EMBL
Pan proteomei <p>A pan proteome is the full set of proteins thought to be expressed by a group of highly related organisms (e.g. multiple strains of the same bacterial species).<p><a href='/help/pan_proteomes' target='_top'>More...</a></p> This proteome is part of the Staphylococcus piscifermentans pan proteome (fasta)

Gram-positive nonmotile coccus. It has been known since the 1950s that Staphylococci play a role in the fermentation of dry sausages. Known as Staphylococcus carnosus, these non-pathogenic bacteria are used to allow the fermentation and ripening process to be carried out under controlled conditions. Thus food poisoning and food spoilage microorganisms can be suppressed. During the ripening process of dry sausage, S. carnosus exerts several desired functions such as giving the typical red color, and the development of characteristic flavor. Commercial starter cultures of S. carnosus are manufactured in many European countries, and therefore S. carnosus is regarded as a "food grade" staphylococcal species. Its natural environment remains unknown.

The TM300 genome does not contain mobile elements such as plasmids, insertion sequences or transposons, and has only 1 prophage; the number of repeat sequences is markedly decreased, suggesting a comparatively high genome stability. It lacks most of the toxins typical of S. aureus as well as genes involved in biofilm formation, underscoring its nonpathogenic status (adapted from PubMed 19060169).

Componentsi <p>Genomic components encoding the proteome</p>

Component nameGenome Accession(s)
Proteins
Chromosome2460

Publications

  1. "Genome analysis of the meat starter culture bacterium Staphylococcus carnosus TM300."
    Rosenstein R., Nerz C., Biswas L., Resch A., Raddatz G., Schuster S.C., Goetz F.
    Appl. Environ. Microbiol. 2009:811-822(2009) [PubMed] [Europe PMC] [Abstract]
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