Effects of Sodium Chloride and Temperature on the Growth and Production of Enterotoxin B by Staphylococcus aureus

Abstract

The effects of sodium chloride concentration and time and temperature if incubation on the growth and production of enterotoxin B were investigated. Staphylococcus aureus Cas 243 was grown in broth culture and sac culture and enterotoxin B assayed by a gel diffusion test. It was found that with increasing concentrations of sodium chloride, from 0-12%, that growth and formation of enterotoxin B were progressively inhibited. The effect of increasing salt concentration was less marked on growth than on enterotoxin production.