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SIGNIFICANCE OF STAPHYLOCOAGULASE IN FOOD MICROBIOLOGY: A REVIEW
Author(s) -
OCASIO WILFREDO,
FUNG DANIEL Y. C.
Publication year - 1984
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1984.tb00484.x
Subject(s) - microbiology and biotechnology , heat stability , pathogenicity , staphylococcus aureus , organism , identification (biology) , biology , enzyme , food microbiology , food safety , food science , bacteria , biochemistry , ecology , paleontology , materials science , genetics , composite material
Staphylocoagulase is an important enzyme for the identification of Staphylococcus aureus. It is also commonly related to pathogenicity of the organism. This review discusses the history of staphylocoagulase, its importance in the identification of staphylococci, its relationship with other important enzymes of staphylococci, and its role in food microbiology and food safety. Chemical properties, synthesis, mechanism of enzymatic activities, factors influencing detection, methods of detection, possible occurrence of the enzyme in foods, and its heat stability are also reviewed.