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IDENTITY OF STAPHYLOCOCCUS EPIDERMIDIS¹

^a Division of Bacteriology, American Meat Institute Foundation, and The Department of Microbiology, The University of Chicago, Chicago, Illinois

ABSTRACT

JONES, DOROTHY (American Meat Institute Foundation, Chicago, Ill.), R. H. DEIBEL, AND C. F. NIVEN, JR. Identity of Staphylococcus epidermidis. J. Bacteriol. 85:62–67. 1963.—The species Staphylococcus epidermidis is defined more precisely, and compared with other staphylococci. The physiological characteristics considered to be of primary import are: (i) ability to grow anaerobically in a defined complex medium with glucose or pyruvate as the energy source; (ii) inability to produce coagulase; (iii) ability to ferment serine as an energy source; (iv) the requirement for biotin and uracil (under anaerobic conditions) in a semisynthetic medium; and (v) inability to reduce nitrate beyond nitrite.

¹ Journal paper 234, American Meat Institute Foundation.