Chocolate agar, a differential medium for gram-positive cocci.
AUTOR(ES)
Gunn, B A
RESUMO
Reactions incurred on chocolate agar by gram-positive cocci were correlated with species identity. Darkening and clearing of the medium was usually associated with the species Staphylococcus epidermidis, Staphylococcus aureus, Staphylococcus simulans, and Streptococcus faecalis. Yellowing of chocolate agar was associated with alpha-hemolytic species of Streptococcus. The study demonstrated that reactions occurring on chocolate agar are useful in identifying gram-positive cocci.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=271442Documentos Relacionados
- Pathogenicity of anaerobic gram-positive cocci.
- Achromopeptidase for lysis of anaerobic gram-positive cocci.
- Gene homogeneity for aminoglycoside-modifying enzymes in gram-positive cocci.
- Intergeneric and interspecies gene exchange in gram-positive cocci.
- Murine model of cutaneous infection with gram-positive cocci.