Biological properties of staphylococci isolated from milk products
Afanas'eva, T.I.; Alergant, A.P.; Berdzulishvili, E.M.; Semenova, T.P.
Gigiena i Sanitariia 38(1): 105-106
1973
ISSN/ISBN: 0016-9900 PMID: 4697293 Document Number: 60552
In a study of 253 strains of staphylococci (71 from liquid milk, 40 from smetana and tvorog, 62 from ice cream, 70 from confectionery products and 10 from butter) it was found that>80%coagulated human plasma, fermented mannitol under anaerobic conditions and produced lysozyme and DNA; almost all produced delta -haemotoxins. Strains from the unpasteurized products coagulated bovine plasma, were lysed by phage 42D, and generally produced beta -toxins but very rarely fibrinolysin or lecithinase (as was also the case with 20% of the ice cream strains). Those from the pasteurized products usually produced alpha -toxins, fibrinolysin and lecithinase and were lysed by phages of groups I, II and III.