aoudad vs

Ammotragus lervia compared with Staphylococcus succinus

Key Differences

• aoudad is Vulnerable while is Not Evaluated.

Taxonomic Classification

Rank	aoudad
Kingdom	Animalia (Animals)	Bacteria (Bacteria)
Phylum	Chordata (Chordates)	Firmicutes (Firmicutes)
Class	Mammalia (Mammals)	Bacilli (Bacilli)
Order	Artiodactyla (Even-toed Ungulates)	Staphylococcales
Family	Bovidae (Bovids)	Staphylococcaceae
Genus	Ammotragus	Staphylococcus
Species	Ammotragus lervia	Staphylococcus succinus

Conservation Status

aoudad

VU — Vulnerable

NE — Not Evaluated

Physical Characteristics

Attribute	aoudad
Diet	—	—
Average Lifespan	—	—
Average Length	—	—
Average Weight	—	—

Habitat & Geographic Range

aoudad

Habitat

Found across multiple habitat types including tropical and subtropical moist broadleaf forests, montane grasslands and shrublands, and Mediterranean forests and woodlands, among 6 distinct biome types spanning the Afrotropic and Palearctic realms. Populations are also found in montane and highland environments at higher elevations.

Range

Widely distributed across Africa (South Africa), Europe (7 countries), and North America (United States). Currently classified as Vulnerable on the IUCN Red List, this species faces significant conservation challenges across its range.

Habitat

Native to Asia, inhabiting ecosystems characteristic of the region.

Range

Found in Taiwan.

aoudad

The Aoudad (Ammotragus lervia) is a species in the genus Ammotragus. It is currently classified as Vulnerable on the IUCN Red List. Found across multiple habitat types including tropical and subtropical moist broadleaf forests, montane grasslands and shrublands, and Mediterranean forests and woodlands, among 6 distinct biome types spanning the Afrotropic and Palearctic.

Staphylococcus succinus is a coagulase-negative, Gram-positive coccus originally isolated from ancient amber and later found in food environments including cheese. It inhabits fermented food products and the skin of mammals. This bacterium participates in food fermentation processes and is considered safe in food-grade contexts.