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巧克力琼脂,一种用于革兰氏阳性球菌的鉴别培养基。

Chocolate agar, a differential medium for gram-positive cocci.

作者信息

Gunn B A

出版信息

J Clin Microbiol. 1984 Oct;20(4):822-3. doi: 10.1128/jcm.20.4.822-823.1984.

Abstract

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.

摘要

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。

相似文献

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The gram positive cocci.革兰氏阳性球菌。
Hum Pathol. 1976 Mar;7(2):187-94. doi: 10.1016/s0046-8177(76)80022-6.

本文引用的文献

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Physiological differentiation of viridans streptococci.草绿色链球菌的生理分化
J Clin Microbiol. 1977 Feb;5(2):184-201. doi: 10.1128/jcm.5.2.184-201.1977.

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