Rayman M K, Park C E, Philpott J, Todd E C
Appl Microbiol. 1975 Apr;29(4):451-4. doi: 10.1128/am.29.4.451-454.1975.
A total of 91 enterotoxigenic strains of Staphylococcus auerus isolated from foods and tested for production of coagulase and thermostable nuclease and the ability to ferment glucose and mannitol showed, with the exception of four strains, a complete correlation among these properties. A similar correlation was observed with 103 cultures of S. aureus isolated from clinical material. In all instances, the coagulase reactions were sufficiently strong to be scored at either the 3+ or 4+ levels. Presumptive staphylococcal cultures isolated during routine examination of foods and yielding 2+ coagulase reactions or lower were invariably negative for thermostable nuclease production. It is suggested that the thermostable nuclease test be performed on cultures with doubtful coagulase reactions before classifying them as S. aureus.
从食品中分离出91株产肠毒素的金黄色葡萄球菌，对其进行凝固酶、耐热核酸酶产生能力以及发酵葡萄糖和甘露醇能力的检测，结果显示，除4株菌外，这些特性之间完全相关。从临床材料中分离出的103株金黄色葡萄球菌培养物也观察到类似的相关性。在所有情况下，凝固酶反应都足够强，可评为3+或4+水平。在食品常规检查中分离出的凝固酶反应为2+或更低的推测性葡萄球菌培养物，其耐热核酸酶产生结果均为阴性。建议在将凝固酶反应可疑的培养物归类为金黄色葡萄球菌之前，先对其进行耐热核酸酶检测。
