title: [Enterotoxigenicity and biochemical features of strains of Staphylococcus aureus of different origins ].
abstract: A total of 118 Staphylococcus aureus strains isolated from routine sampling, samples from food poisoning outbreaks and human clinical specimens were examined for the production of enterotoxins A, B, C, D and E. The toxic properties of strains were compared with other biochemical characteristics and with the sensitivity to antibiotics. Of the total strains examined, 17.8% (21 strains) produced enterotoxins, and of the toxigenic strains, 81% (17 strains) produced just one type of enterotoxin and 19% (4 strains) two types. Enterotoxin A production was found in 52.4% strains, the other enterotoxins detected in decreasing order of frequency were: C; B; AD; D; AB and BD. All the strains examined produced catalases, coagulases, thermonuclease and fermented glucose; 81 and 89.7% for toxigenic and non-toxigenic strains, respectively, fermented mannitol; 47.6 and 54.6% hydrolyzed casein and 47.6 and 52.6% gelatin; 85.7 and 92.8% produced yellow or orange pigment. Mixed acid fermentation was carried out in 100% and in 96.9%; acetoin was produced by 57.1 and 47.4%; one or more hemolysins were released by 85.7 and 92.8% of the toxigenic and non-toxigenic strains, respectively. Sensitivity to antibiotics was widespread among all the strains. No relation was found between enterotoxin B production and methicillin and tetracycline resistance. Neither the biochemical properties nor the sensitivity to antibiotics has been shown to correlate reliably with toxin production.
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology; D004768:Enterotoxins / Q000032:analysis*; D005516:Food Microbiology; D006801:Humans; D008826:Microbial Sensitivity Tests; D013202:Staphylococcal Food Poisoning / Q000382:microbiology; D013211:Staphylococcus aureus / Q000145:classification* / Q000187:drug effects / Q000302:isolation & purification / Q000378:metabolism
chemical_list: D000900:Anti-Bacterial Agents; D004768:Enterotoxins
vernacular_title: Enterotoxigenicidad y características bioquímicas de cepas de Staphylococcus aureus de distintos orígenes.