Loss of Viability and Metabolic Injury of Staphylococcus aureus Resulting from Storage at 5°C |
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Authors: | H Jackson |
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Institution: | Food Research Institute, Colney Lane, Norwich, NOR 70F, Norfolk, England |
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Abstract: | S ummary . A culture of Staphylococcus aureus in trypticase-soy broth incubated at 5° became increasingly sensitive to mannitol-salt agar. The sensitivity was affected by the pH value of the suspending medium. On transfer to 37° the culture rapidly regained the ability to form colonies on the selective medium. |
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