Ikram M, Luedecke L O
Department of Food Science and Technology, Washington State University, Pullman, Washington 99164.
J Food Prot. 1977 Nov;40(11):769-771. doi: 10.4315/0362-028X-40.11.769.
Staphylococcus aureus strain 100 grew better in skim milk and whole milk (3.5% fat) than in half and half (10.5%), and whipping cream (30% fat) at 37 C. Enterotoxin A production was 1.14, 0.88, 0.24, and 0.18 μg per 100 g of skim milk, whole milk, half and half, and cream, respectively. Sufficient cell numbers were not obtained for enterotoxin production after 16 h at 22 C in these same media.
金黄色葡萄球菌菌株100在脱脂牛奶和全脂牛奶（3.5%脂肪）中，于37℃时比在半奶半奶油（10.5%）和搅打奶油（30%脂肪）中生长得更好。每100克脱脂牛奶、全脂牛奶、半奶半奶油和奶油中肠毒素A的产量分别为1.14、0.88、0.24和0.18微克。在相同培养基中于22℃培养16小时后，未获得足够数量的细胞用于肠毒素生产。
