Bugrova V I
Vopr Pitan. 1982 Jul-Aug(4):70-2.
Of 201 staphylococcal strains tested, the majority had coagulase activity and oxidized mannitol under anaerobic conditions. Among the staphylococci, enterotoxigenous strains that partially or completely lost their enzymatic activity occurred in an insignificant number of cases. Enzymatic activity (plasma-coagulation, the presence of DNase and mannitol fermentation under anaerobic conditions) makes it possible to classify the strains isolated with Staphylococcus aureus. However, these strains did not always exhibit enterotoxigenous properties. Pigment formation is not the leading sign that allows for classifying staphylococci with Staphylococcus aureus or enterotoxigenous strains. The ability to enterotoxin production was found to be inherent in staphylococci whatever the object from which they were isolated. Enterotoxigeneity was mostly observed in the strains isolated during food poisoning. Such strains produced primarily serotype A or B enterotoxins.
在检测的201株葡萄球菌菌株中，大多数菌株具有凝固酶活性，并在厌氧条件下氧化甘露醇。在葡萄球菌中，部分或完全丧失酶活性的产肠毒素菌株数量极少。酶活性（血浆凝固、脱氧核糖核酸酶的存在以及厌氧条件下的甘露醇发酵）使得对分离出的金黄色葡萄球菌菌株进行分类成为可能。然而，这些菌株并不总是表现出产肠毒素特性。色素形成并非用于将葡萄球菌分类为金黄色葡萄球菌或产肠毒素菌株的主要标志。无论从何种物体中分离出葡萄球菌，都发现其具有产生肠毒素的能力。产肠毒素特性主要在食物中毒期间分离出的菌株中观察到。此类菌株主要产生A型或B型血清型肠毒素。
