BIOCHEMICAL DIFFERENTIATION AMONG S. aureus, S. Intermedius AND S. hyicus ISOLATED FROM BOVINES WITH SUBCLINICAL MASTITIS
2005
Staphylococcus aureus e, entre as especies de estafilococos, a mais relacionada a
infeccoes em animais e humanos, bem como a doencas de origem alimentar. Entretanto, S.
intermedius e S. hyicus, duas especies com caracteristicas morfologicas muito similares a S. aureus,
tambem podem causar doencas, bem como produzir enterotoxinas em alimentos, tornando importante
a diferenciacao entre essas tres especies de estafilococos. O objetivo deste trabalho foi avaliar a
eficiencia de oito tecnicas bioquimicas com relacao a sua capacidade para distinguir entre S. aureus,
S. intermedius e S. hyicus. Para isso, 65 cepas, previamente identificadas em nivel de especie
atraves de tecnicas moleculares, foram submetidas aos testes de producao de pigmentos
carotenoides, atividade hemolitica em agar sangue, producao de b- galactosidase, producao de
acetoina, atividade lipolitica em polisorbato, fermentacao aerobica da maltose, fermentacao
anaerobica do manitol e crescimento em agar Baird-Paker e agar P suplementados com acriflavina.
Verificou-se que os testes de sensibilidade a acriflavina e de producao de b- galactosidase
apresentaram bom poder discriminatorio, demonstrando serem os melhores testes bioquimicos
para a diferenciacao entre essas tres especies de estafilococos.
Abstract
Among staphylococcus species, Staphylococcus aureus is the one mostly related to
animal and human infections, as well as food diseases. However, S. intermedius and S. hyicus, two
species with very similar morphological characteristics to S. aureus, can also cause diseases as well
as produce enterotoxins in food, what makes important the differentiation of these three species.
The aim of this work was to study the efficiency of eight biochemical techniques regarding their
capacity to distinguish among S. aureus, S. intermedius and S. hyicus. For that purpose, sixty five
strains, previously identified at species level through molecular techniques, were submitted to the
tests of carotenoid pigments production, hemolytic activity in blood agar, b- galactosidase production,
acetoin production, lipolytic activity in polysorbate, maltose aerobic fermentation, manitol anaerobic
fermentation and growth in Baird-Parker and P agar supplemented with acriflavine. It was verified
that tests of sensitivity to acriflavine and b-galactosidase production display good distinguishing
properties, constituting as a whole, the best biochemical tests for the identification of these three
staphylococcus species.
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