Gunn B A
J Clin Microbiol. 1984 Oct;20(4):822-3. doi: 10.1128/jcm.20.4.822-823.1984.
Reactions incurred on chocolate agar by gram-positive cocci were correlated with species identity. Darkening and clearing of the medium was usually associated with the species Staphylococcus epidermidis, Staphylococcus aureus, Staphylococcus simulans, and Streptococcus faecalis. Yellowing of chocolate agar was associated with alpha-hemolytic species of Streptococcus. The study demonstrated that reactions occurring on chocolate agar are useful in identifying gram-positive cocci.
革兰氏阳性球菌在巧克力琼脂上产生的反应与菌种鉴定相关。培养基变黑和变清通常与表皮葡萄球菌、金黄色葡萄球菌、模仿葡萄球菌和粪肠球菌有关。巧克力琼脂变黄与甲型溶血性链球菌有关。该研究表明,在巧克力琼脂上发生的反应有助于鉴定革兰氏阳性球菌。