Jay J M
J Bacteriol. 1966 May;91(5):1804-10. doi: 10.1128/jb.91.5.1804-1810.1966.
Jay, James M. (Wayne State University, Detroit, Mich.). Production of lysozyme by staphylococci and its correlation with three other extracellular substances. J. Bacteriol. 91:1804-1810. 1966.-Lysozyme production was determined on plates containing 1 mg/ml of Lysozyme Substrate in Heart Infusion Agar with incubation at 37 C for 48 hr. Its production was compared with that of alpha-hemolysin and sheep hemolysin and egg-yolk precipitation, by use of both coagulase-positive and coagulase-negative strains of staphylococci. Of 126 coagulase-positive strains tested, 120 or 95.2% produced lysozyme, 117 or 92.9% produced alpha-hemolysin, 108 or 85.7% precipitated egg yolk, and 102 or 81% produced sheep hemolysin. Of the 49 coagulase-negative strains (which included 22 pathogens), only 4 or 8.1% produced lysozyme, 14 or 28.6% produced alpha-hemolysin, 13 or 26.5% produced sheep hemolysins, and 5 or 10.2% precipitated egg yolk. Only two of the six coagulase-positive strains which failed to produce lysozyme showed any consistent patterns in relation to the four characteristics determined. The four coagulase-negative strains which produced lysozyme were inconsistent for the other characteristics measured. It is suggested that lysozyme production is more a property of coagulase-positive staphylococci, and therefore a better ancillary test of pathogenicity, than either production of alpha-hemolysin or egg-yolk precipitation, because the incidence of lysozyme producers is higher among this group than among those producing the other substances and because fewer coagulase-negative staphylococci produced lysozyme than hemolysins or egg-yolk precipitation. Of 16 other species of bacteria and yeasts tested, all were found negative except Bacillus subtilis. Lysozyme production by staphylococci in heavily contaminated foods was not inhibited on plates containing sodium azide, whereas media containing 7.5% salt and sorbic acid were unsuitable. The possible relationship of lysozyme production to staphylococcal pathogenicity is discussed.
杰伊，詹姆斯·M.（韦恩州立大学，底特律，密歇根州）。葡萄球菌产生溶菌酶及其与其他三种细胞外物质的相关性。《细菌学杂志》91:1804 - 1810。1966年。——在含有1毫克/毫升溶菌酶底物的心脏浸液琼脂平板上测定溶菌酶的产生，于37℃培养48小时。通过使用凝固酶阳性和凝固酶阴性葡萄球菌菌株，将其产生情况与α - 溶血素、羊溶血素以及蛋黄沉淀的产生情况进行比较。在测试的126株凝固酶阳性菌株中，120株（95.2%）产生溶菌酶，117株（92.9%）产生α - 溶血素，108株（85.7%）使蛋黄沉淀，102株（81%）产生羊溶血素。在49株凝固酶阴性菌株（其中包括22株病原菌）中，只有4株（8.1%）产生溶菌酶，14株（28.6%）产生α - 溶血素，13株（26.5%）产生羊溶血素，5株（10.2%）使蛋黄沉淀。在未产生溶菌酶的6株凝固酶阳性菌株中，只有2株在与所测定的四个特征相关方面表现出任何一致的模式。产生溶菌酶的4株凝固酶阴性菌株在其他所测特征方面并不一致。有人提出，与α - 溶血素产生或蛋黄沉淀相比，溶菌酶产生更像是凝固酶阳性葡萄球菌的一种特性，因此是一种更好的致病性辅助检测指标，因为该组中产生溶菌酶的发生率高于产生其他物质的组，而且产生溶菌酶的凝固酶阴性葡萄球菌比产生溶血素或使蛋黄沉淀的更少。在所测试的16种其他细菌和酵母菌中，除枯草芽孢杆菌外均呈阴性。在含有叠氮化钠的平板上，葡萄球菌在严重污染食品中产生溶菌酶的情况未受抑制，而含有7.5%盐和山梨酸的培养基不合适。文中讨论了溶菌酶产生与葡萄球菌致病性之间的可能关系。
