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fbtwitterlinkedinvimeoflicker grey 14rssslideshare1
Gunn, B A (1984)
Languages: English
Types: Article
Subjects: Research Article
Identifiers:pmc:PMC271442
Reactions incurred on chocolate agar by gram-positive cocci were correlated with species identity. Darkening and clearing of the medium was usually associated with the species Staphylococcus epidermidis, Staphylococcus aureus, Staphylococcus simulans, and Streptococcus faecalis. Yellowing of chocolate agar was associated with alpha-hemolytic species of Streptococcus. The study demonstrated that reactions occurring on chocolate agar are useful in identifying gram-positive cocci.
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