Baştepe S, Köşker O
Mikrobiyol Bul. 1981 Jan;15(1):55-63.
Coagulase-positive staphylococci were isolated from different kinds of cheese and ice-cream sold in Ankara and some biochemical properties of these isolates were determined. 55 cheese, 52 ice-cream (107 samples) were examined for the presence of coagulase-positive staphylococci. Baird Parker Medium was used and 26 samples constituting of 13 cheese and 13 ice-cream were found to be contaminated with coagulase-positive staphylococci and ratio of the contaminated samples to the total was calculated as 24.3%. Highest count was determined to be 176, 166/g in Izmir Tulum Cheese, whereas none of the other tulum cheese samples yielded this bacteria. In general, coagulase-positive staphylococci of cheese samples were higher than ice-cream samples. Among the ice-cream samples highest coagulase-positive staphylococci count was obtained in nutty ice-cream. From the 26 contaminated samples 164 coagulase-positive staphylococci were isolated. Results indicate that an important number of the coagulase forming isolates were also phosphatase positive, forming pigment and haemolysin, able to utilize mannitol. No relation could be observed between the coagulase formation and ability to produce lysin.
从安卡拉销售的不同种类奶酪和冰淇淋中分离出凝固酶阳性葡萄球菌，并测定了这些分离株的一些生化特性。对55份奶酪、52份冰淇淋（共107个样本）进行了凝固酶阳性葡萄球菌检测。使用了贝尔德·帕克培养基，发现13份奶酪和13份冰淇淋组成的26个样本被凝固酶阳性葡萄球菌污染，污染样本占总数的比例计算为24.3%。最高计数在伊兹密尔图卢姆奶酪中测定为176、166/g，而其他图卢姆奶酪样本均未检出该细菌。总体而言，奶酪样本中凝固酶阳性葡萄球菌高于冰淇淋样本。在冰淇淋样本中，坚果味冰淇淋的凝固酶阳性葡萄球菌计数最高。从26个污染样本中分离出164株凝固酶阳性葡萄球菌。结果表明，大量形成凝固酶的分离株也是磷酸酶阳性、形成色素和溶血素、能够利用甘露醇的。未观察到凝固酶形成与产生溶素能力之间的关系。
