Common Metad vs

Millardia meltada compared with Staphylococcus succinus

Key Differences

• Common Metad is Least Concern while is Not Evaluated.

Taxonomic Classification

Rank	Common Metad
Kingdom	Animalia (สัตว์)	Bacteria (Bacteria)
Phylum	Chordata (สัตว์มีแกนสันหลัง)	Firmicutes (Firmicutes)
Class	Mammalia (สัตว์เลี้ยงลูกด้วยน้ำนม)	Bacilli (Bacilli)
Order	Rodentia (อันดับสัตว์ฟันแทะ)	Staphylococcales
Family	Muridae (Mice & Rats)	Staphylococcaceae
Genus	Millardia	Staphylococcus
Species	Millardia meltada	Staphylococcus succinus

Conservation Status

Common Metad

LC — Least Concern

NE — Not Evaluated

Physical Characteristics

Attribute	Common Metad
Diet	—	—
Average Lifespan	—	—
Average Length	—	—
Average Weight	—	—

Habitat & Geographic Range

Common Metad

Habitat

Typically found in diverse terrestrial and aquatic ecosystems.

Habitat

Native to Asia, inhabiting ecosystems characteristic of the region.

Range

Found in Taiwan.

Common Metad

The Common Metad (<em>Millardia meltada</em>) is a rodent belonging to the genus <em>Millardia</em> within the family Muridae. As a member of the Old World rats and mice, this species is typically found in diverse terrestrial and aquatic ecosystems across its range. The Common Metad is classified as Least Concern on the IUCN Red List, indicating that its populations are currently stable and not facing immediate extinction risk. Detailed biological traits such as body length, weight, and lifespan have not been widely documented for this species in available records. Its taxonomy places it within the order Rodentia, which encompasses a broad array of gnawing mammals adapted to a wide variety of ecological niches. While specific dietary habits are not well characterized in the available data, members of the genus <em>Millardia</em> are generally understood to be omnivorous, feeding on plant material and invertebrates typical of their habitat. Ongoing monitoring is important for ensuring this species maintains its current conservation standing.

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.