1959 Volume 5 Issue 2 Pages 118-124
The authors studied the relationship between the coagulase test and the other biological characteristics of many strains of Staphylococcus. The pigmentation, fermentation, hemotoxin production and agglutination reaction were examined. Results obtained as follows : 1) All the strains of the species Staphylococcus which was defined by the coagulase test, corresponded completely with the fermentation reactions using sixteen sugars. 2) In the fermentation, a number of sugars for the classification of Staphylococcus can be limitted to only six sugars, such as mannit, lactose, galactose, xylose, arabinose and raffinose. 3) The coagulase test and fermentation should be performed in the accurate identification of Staphylococcus. Moreover, the authors consider that the coagulase test will serve as a reliable basis for the classification of the species Staphylococcus, since fermentation reactions of sugars coincided with the coagulase reactions.
