IDENTIFICATION OF STAPHYLOCOCCUS FROM FRENCH DRY SAUSAGE

被引：31

作者：

MONTEL, MC ^{[1
]}

TALON, R ^{[1
]}

CANTONNET, M ^{[1
]}

FOURNAUD, J ^{[1
]}

机构：

[1] INRA, RECH VIANDE LAB, F-78352 JOUY EN JOSAS, FRANCE

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1992年 / 15卷 / 02期

关键词：

D O I：

10.1111/j.1472-765X.1992.tb00728.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Fifty-one strains of staphylococci isolated from French dry sausages were mainly identified with Staphylococcus carnosus, S. xylosus, S. warneri and S. saprophyticus. The API Staphylococcus identification system proved to be reliable for S. xylosus and S. carnosus. The identification of S. warneri and S. saprophyticus was performed by DNA-DNA hybridization. These species are better identified by taking into account not only the API Staphylococcus system but also the following characters: novobiocin and lysozyme susceptibilities, production of D-lactate, hydrolysis of triolein.

引用

页码：73 / 77

页数：5

共 17 条

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