The Gram-positive genus Macrococcus is composed of eight species that are evolutionarily closely related to species of the Staphylococcus genus. In contrast to Staphylococcus species, species of Macrococcus are generally regarded to be avirulent in their animal hosts. Recent reports on Macrococcus have focused on the presence of novel methicillin resistance genes in Macrococcus caseolyticus and Macrococcus canis, with the discovery of the first plasmid-encoded methicillin resistance gene in clinical Staphylococcus aureus of probable macrococcal origin generating further interest in these organisms. Furthermore, M. caseolyticus has been associated with flavor development in certain fermented foods and its potential as a food bio-preservative has been documented. The potential application of these organisms in food seems at odds with the emerging information regarding antibiotic resistance and is prompting further examination of the potential safety issues associated with such strains, given the European Food Safety Authority framework for the safety evaluation of microorganisms in the food chain. A comprehensive understanding of the genus would also contribute to understanding the evolution of staphylococci in terms of its acquisition of antibiotic resistance and pathogenic potential. In this review, we discuss the current knowledge on Macrococcus with regard to their phenotypic capabilities, genetic diversity, and evolutionary history with Staphylococcus. Comparative genomics of the sequenced Macrococcus species will be discussed, providing insight into their unique metabolic features and the genetic structures carrying methicillin resistance. An in-depth understanding of these antibiotic resistance determinants can open the possibilities for devising better preventative strategies for an unpredictable future.

革兰氏阳性大球菌由八个物种组成，这些物种在进化上与葡萄球菌属的物种密切相关。相较于金种，种Macrococcus通常被认为是在他们的动物宿主无毒。关于大球菌的最新报道聚焦于干酪大球菌和犬大球菌中新的甲氧西林抗性基因的存在，并发现了可能的大球菌来源的临床金黄色葡萄球菌中第一个质粒编码的甲氧西林抗性基因，引起了对这些生物体的进一步关注。此外，干酪溶菌支原体已经与某些发酵食品的风味发展相关联，并且已经证明其作为食品生物防腐剂的潜力。鉴于欧洲食品安全局对食品链中微生物进行安全性评估的框架，这些生物在食品中的潜在应用似乎与有关抗生素抗性的新信息不一致，并正在促使人们进一步研究与此类菌株相关的潜在安全性问题。 。对属的全面了解还将有助于了解葡萄球菌在获得抗生素抗性和致病性方面的演变。在这篇评论中，我们讨论有关大球菌的最新知识关于它们的表型能力，遗传多样性和葡萄球菌的进化史。将讨论已测序的大球菌物种的比较基因组学，从而深入了解其独特的代谢特征和携带甲氧西林抗性的遗传结构。对这些抗生素抗性决定因素的深入了解可以为在不可预测的未来中设计更好的预防策略提供可能性。