Staphylococcal Enterotoxin A and C Production with Various Sugars as Energy Source

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Abstract
One percent added sugar (sucrose, maltose, lactose, glucose and glucose plus fructose) to casein hydrolysate (NAK) medium with or without starch or low methoxyl pectin did not significantly affect enterotoxin C production but did significantly decrease the pH at 12 and 24 h. The increased viscosity of colloidally thickened media resulted in decreased aeration in shaken cultures and decreased quantities of enterotoxin C. Sugars tested did not differ practically in their effects on the parameters of multiplying Staphylococcus aureus 361 and 265-1 which were measured. Addition of 1% of glucose, sucrose, or maltose prevented the decreased growth rate observed when strain 265-1 was grown in 20% O2 + 80% N2 instead of air.

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