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The Egg Yolk and Lipolytic Reactions of Coagulase Positive Staphylococci
Author(s) -
OWENS J. J.,
JOHN P. C. L.
Publication year - 1975
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1975.tb00541.x
Subject(s) - yolk , lipase , biology , coagulase , microbiology and biotechnology , incubation , food science , staphylococcus , staphylococcus aureus , bacteria , chemistry , biochemistry , enzyme , genetics
The composition of egg yolk media is important for the identification of egg yolk positive strains of coagulase positive staphylococci. Media with glucose allowed the detection of more egg yolk positive strains than those without it. However, the presence of 50% CO 2 in the incubation atmosphere allowed a greater number of egg yolk positive strains to be detected regardless of whether glucose was present or not. This was due to the suppression of lipase activity by CO 2 thus allowing total lipid separation indicative of the egg yolk phenomenon. Staphylococcus aureus strains from human nares were egg yolk positive and strongly lipolytic while strains of animal origin and epidermal necrolysis were egg yolk negative and weakly lipolytic.