中国工业微生物菌种保藏管理中心
中国工业微生物菌种保藏管理中心
CHINA CENTER OF INDUSTRIAL CULTURE COLLECTION
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金黄色葡萄球菌
金黄色葡萄球菌Staphylococcus aureus CICC®21600
产品介绍
  • 平台资源号:1511C0005000006567
  • 菌株保藏编号:CICC 21600
  • 中文名称:金黄色葡萄球菌
  • 拉丁名称:Staphylococcus aureus
  • 模式菌株: 否
  • 其它保藏中心编号:=ATCC 27217
  • 来源历史:←中国检验检疫科学研究院(22003) ←军事医学科学院
  • 收藏时间:2008/1/5
  • 特征特性:G+球菌,鸟氨酸脱羧酶阴性,发酵葡萄糖、麦芽糖、乳糖、蔗糖产酸不产气。发酵甘露醇。甲基红反应阳性,伏-普实验弱阳性。产金黄色色素。低毒性。兼性厌氧,最适pH7.0-7.5。
  • 参考用途:研究、质量控制,《GB 4789.10-2010金黄色葡萄球菌检验》阳性对照菌株;《化妆品技术规范》金黄色葡萄球菌检验方法阳性对照菌株;,GB 15979-2002《一次性使用卫生用品卫生标准》金黄色葡萄球菌检验阳性对照
  • 生物危害程度:三类
  • 致病对象:人畜共患
  • 致病名称:溃疡、脓肿等
  • 传播途径:经口、呼吸道、接触
培养条件
参考文献
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  2. Y. Qian, G. Z. Li, M. B. Xiao, et al. Survey offive food-borne pathogens in commercial cold food dishesand their detection by multiplex PCR[J]. Food Control, 2016, 59:862-869
  3. Y. G. Shi, Y. Wu, X. Y. Lu, et al. Lipase-catalyzed esterification of ferulic acid with lauryl alcohol in ionic liquids and antibacterial properties in vitro against three food-related bacteria[J]. Food Chemistry. 2017, 220:249–256
  4. D. Y. Ren, P. Chen, Y. R. Wang, et al. Research and application on the characteristics of compound cold water soluble gel in petrifilm aerobic count plates[J]. Food Science and Technology. 2017, 82:335-341
  5. M. P. Wang, S. J. Gong, S. W. Du, et al. The effect of immunoregulation of Streptococcus lactisL16 strain upon Staphylococcus aureus infection[J]. BMC Microbiology. 2017, 17:130
  6. D. Y. Ren, P. Chen, Y. R. Wang, et al. Research and application on the characteristics of compound cold water soluble gel in petrifilm aerobic count plates[J]. Food Science and Technology. 2017, 82:335-341
  7. M. P. Wang, S. J. Gong, S. W. Du, et al. The effect of immunoregulation of Streptococcus lactisL16 strain upon Staphylococcus aureus infection[J]. BMC Microbiology. 2017, 17:130
  8. K. Gao, Y. L. Su, L. J. Zhou, et al. Creat ion of active-passive in tegrated mechan isms on memb rane surfaces for superior antifouling and an tibacterial properties[J]. Journal of Membrane Science. 2017, Published online
  9. Y. Y. Geng, S. Y. Liu, J. F. Wang, et al. Rapid Detection of Staphylococcus aureus in Food Using a Recombinase Polymerase Amplification-Based Assay[J]. Food Analytical Methods, published online
  10. Q. Yang, Y. Z. Zhang, C. Li, et al. A Rapid and Visual Single Primer Isothermal Amplification-Based Method for the Detection ofStaphylococcus aureusin Raw Pork Products[J]. Food Analytical Methods, 2018, published online
  11. H. Ren, Y. B. Lyu, X. Y. Li, et al. Preparation and characterization of dialdehydeβ-cyclodextrin with broadspectrum antibacterial activity[J]. Food Research Internationa. 2018, 111: 237–243
  12. J. G. Xu, Y. M. Hu, J. Guo, et al. A Loop-Mediated Isothermal Amplification Integrated G-Quadruplex Molecular Beacon (LAMP-GMB) Method for the Detection of Staphylococcus aureusin Food[J]. Food Analytical Methods. 2018, published online
  13. K. Y. Wang, S. J. Bu, C. J. Ju, et al. Disposable syringe-based visual immunotest for pathogenic bacteria based on the catalase mimicking activity of platinum nanoparticle-concanavalin A hybrid nanoflowers[J]. Microchimica Acta. 2019, Published online
  14. S. J. Bu, K. Y. Wang, C. J. Ju, et al. Point-of-care assay to detect foodborne pathogenic bacteria using a low-cost disposable medical infusion extension line as readout and MnO2 nanoflowers[J]. Food Control. 2019, 98:399-404
  15. 孙艳菲, 陈瑞, 王露, 等. 戊糖片球菌表面蛋白性质及抑菌作用研究[J]. 食品科学技术学报. 2019, 37(1):54-61
  16. 杨滴, 刘彦泓, 刘岑杰, 等. 肉制品中表皮葡萄球菌实时荧光PCR检测方法的研究[J]. 肉类工业,2019(05):51-54.
  17. 孙 博,刘悦欣,陈 萍. 基于核酸适配体探针快速检测 鼠伤寒沙门氏菌[J]. 食品科技
  18. 王 玥 ,邵 琳 ,李乾学. 适配体结合量子点技术同时检测金黄色葡萄球菌和大肠埃希氏菌O157:H7方法[J]. 食品科学
  19. 陈玉珍,赵子冰,胡翮. 中药饮片绞股蓝的微生物污染调查及风险评估[J]. 中国药品标准
  20. Jiaju Qiao, Liping Zheng, Zhaoxin Lu. Research on the Biofilm Formation of Staphylococcus aureus after Cold Stress[J]. Microorganisms
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