Stiles M E
Foods and Nutrition, Faculty of Home Economics, The University of Alberta, Edmonton, Alberta T6G 2M8, Canada.
J Food Prot. 1977 Jan;40(1):11-16. doi: 10.4315/0362-028X-40.1.11.
The reliability of 12 selective media for recovery of four different strains of Staphylococcus aureus inoculated at manufacture into three cheese types was determined. Selective medium and time of ripening had a highly significant effect (p < 0.001) on reliability of the staphylococcal count. In addition, highly significant interaction effects were observed. The most reliable medium in the overall analysis was mannitol salt agar. However, this medium was not equally reliable at all times during ripening, and use of both mannitol salt agar and Staphylococcus medium no. 110 is recommended. The tellurite- and azide-based selective media were generally unsatisfactory, however tellurite glycine agar, Vogel Johnson (VJ) agar, and azide blood agar base were totally unreliable. In general, the salt-based selective media were most reliable. This applied also to the egg yolk media that use salt as the selective agent. Salt egg yolk agar and Colbeck's egg yolk medium generally gave higher recoveries of S. aureus than did Baird-Parker medium, Crisley et al. tellurite polymyxin egg yolk agar, and Hopton egg yolk azide agar, except in the unripened cheeses. The debilitating effect of cheese ripening on the staphylococcal cells was not eliminated by the egg yolk tellurite and azide media.
测定了12种选择性培养基对在生产时接种到三种奶酪类型中的四种不同金黄色葡萄球菌菌株的恢复可靠性。选择性培养基和成熟时间对葡萄球菌计数的可靠性有极显著影响（p < 0.001）。此外，还观察到极显著的交互作用。总体分析中最可靠的培养基是甘露醇盐琼脂。然而，这种培养基在成熟过程中的所有时间都并非同样可靠，建议同时使用甘露醇盐琼脂和110号葡萄球菌培养基。基于亚碲酸盐和叠氮化物的选择性培养基通常不令人满意，不过亚碲酸盐甘氨酸琼脂、沃格尔·约翰逊（VJ）琼脂和叠氮化物血琼脂基础培养基完全不可靠。一般来说，基于盐的选择性培养基最可靠。这也适用于以盐作为选择剂的蛋黄培养基。除了未成熟奶酪外，盐蛋黄琼脂和科尔贝克蛋黄培养基通常比贝尔德 - 帕克培养基、克里斯利等人的亚碲酸盐多粘菌素蛋黄琼脂和霍普顿蛋黄叠氮化物琼脂能获得更高的金黄色葡萄球菌回收率。蛋黄亚碲酸盐和叠氮化物培养基并未消除奶酪成熟对葡萄球菌细胞的削弱作用。
