The Lipolytic Action of Staphylococci on Some Pure Triglycerides

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Abstract
38 strains of staphylococci were grown in beef-infusion broth containing pure triglycerides emulsified with the aid of gum tragacanth. Continuous mechanical shaking of the mixtures greatly enhanced lipolytic action. There was no demonstrable correlation between the source of the strain, the amount of lipolysis or the hemolytic activity. It was not possible to use lipolytic activity as a means of classifying the strains studied.