Identification of Staphylococcus from French dry sausage
Identification of Staphylococcus from French dry sausage
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法式干香肠中葡萄球菌的鉴定
DOI：
10.1111/j.1472-765x.1992.tb00728.x
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发表时间：
1992
期刊：
影响因子：
--
通讯作者：
J. Fournaud
中科院分区：
文献类型：
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作者：
M. Montel;R. Talon;M. Cantonnet;J. Fournaud
从法国干香肠中分离的51株葡萄球菌主要鉴定为肉葡萄球菌、S. xylosus、S. warneri和S.萨皮提库斯API葡萄球菌鉴定系统对S. xylosus和S.肉质的对S. warneri和S.通过DNA-DNA杂交进行SABACTICUS。通过不仅考虑API葡萄球菌系统，而且考虑以下特征，可以更好地鉴别这些菌种：新生霉素和溶菌酶的亲和性、D-乳酸的产生。三油酸甘油酯的水解。
Fifty‐one strains of staphylococci isolated from French dry sausages were mainly identified with Staphylococcus carnosus, S. xylosus, S. warneri and S. saprophyticus. The API Staphylococcus identification system proved to be reliable for S. xylosus and S. carnosus. The identification of S. warneri and S. saprophyticus was performed by DNA‐DNA hybridization. These species are better identified by taking into account not only the API Staphylococcus system but also the following characters: novobiocin and lysozyme susceptibilities, production of D‐lactate. hydrolysis of tri‐olein.