Abstract
Summary. A study of the egg yolk reaction produced by various species of bacteria has shown that it is caused by the hydrolysis of phosphatidylcholine. Staphylococcus aureus and Serratia marcescens degrade phosphatidylcholine by a series of hydrolytic reactions which are initiated by phosphatidylcholine: cholesterol o‐acyltransferase. The degradation of phosphatidylcholine results in the formation of a sub‐surface, opaque homogeneous zone around colonies growing on egg yolk agar and a collar of lipid material floating on the surface of egg yolk broth. This reaction may not be shown by all species growing in egg yolk media but it can be demonstrated if enzyme extracts are used.
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