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II.-STAPHYLOCOQUES ET MICROCOQUES Flore microbienne du fromage de Roquefort par MATERIEL ET METODES A) Isolement des microcoques et des staphylocoques Les échantillons de lait, prélevés stérilement à la mamelle, ont été ensemencés en surface, à raison de 0,05 ml, sur de la gélose « Tryptose Blood Agar Base» (Difco nv 232) additionnée de 5 p. 100 de sang de mouton et répartie en boîtes de Petri.

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An international comparative study, undertaken by six laboratories to assess the performance of four selective media commonly used for the enumeration of Staphylococcus aureus in foods, revealed that Baird-Parker agar performed most satisfactorily. There was no significant difference among milk salt, tellurite polymyxin egg yolk, and kalium rhodanid - actidione - natriumazid - eigelb - pyruvat (KRANEP) agars. The type of food examined appeared to influence the performance of the media, but no specific patterns could be determined. Cultures yielding 3+ and 4+ coagulase reactions are most likely to possess thermostable nuclease activity, and are therefore most likely to be S. aureus.

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