PubMed Health⌕ Search

Biomedical subjects

V I Bugrova

Publications and source records attributed to V I Bugrova.

24 records · Page 2Linked to original sources
PubMedDate not supplied

[Experimental study of pathogenic staphylococcal multiplication and of enterotoxin formation times during the manufacture and maturing of "Rossiĭskiĭ"-type cheese].

In an experimentit the dynamics of propagation and dying out of the staphylococci throughout the technological process along with the time needed for development and continued presence of enterotoxin in cheeses of the "Rossiisky" are shown. These data are of importance for prophylaxis of food poisonings of staphycoloccal etiology.

Cheese↗
PubMedDate not supplied

[Comparative data on the ability of Staphylococcus aureus to produce enterotoxins and other biologically active substances].

Of 201 staphylococcal strains tested, the majority had coagulase activity and oxidized mannitol under anaerobic conditions. Among the staphylococci, enterotoxigenous strains that partially or completely lost their enzymatic activity occurred in an insignificant number of cases. Enzymatic activity (plasma-coagulation, the presence of DNase and mannitol fermentation under anaerobic conditions) makes it possible to classify the strains isolated with Staphylococcus aureus. However, these strains did not always exhibit enterotoxigenous properties. Pigment formation is not the leading sign that allows for classifying staphylococci with Staphylococcus aureus or enterotoxigenous strains. The ability to enterotoxin production was found to be inherent in staphylococci whatever the object from which they were isolated. Enterotoxigeneity was mostly observed in the strains isolated during food poisoning. Such strains produced primarily serotype A or B enterotoxins.

Deoxyribonucleases↗
PubMedDate not supplied

[Correlation between the output of enterotoxins and heat-stable nuclease by Staphylococcus aureus strains isolated from various environmental matter].

Enterotoxins and thermostable DNase were found to occur concurrently in 94% of Staphylococcus aureus strains isolated during staphylococcal food intoxications. The presence of thermostable DNase in the absence of enterotoxin was detected in 45.6% of the strains isolated from food and in 28.8% of the strains isolated from the nasopharynx of clinically normal people undergoing scheduled examinations. Thermostable DNase was detectable more consistently than enterotoxin which seems likely to be produced only under special conditions. The presence in food of thermostable DNase alone, as revealed by sanitary and bacteriological examination, does not always suggest the presence of thermostable DNase is more closely associated with the staphylococcal strains which are isolated from the found in the food itself, giving rise to staphylococcal food intoxications.

Deoxyribonucleases↗
PubMedDate not supplied

[Experimental study of enterotoxin type A persistence in canned goods].

Canned "Sprats in Oil" were infected experimentally with staphylococci which give rise to type A enterotoxin. It has been shown by the serological method that the enterotoxin localizes in the form of @nests" at sites of infection with staphylococci and their reproduction. Scientifically grounded sterilization regimes used nowadays in industry ensure complete inactivation in canned foods of staphylococcal enterotoxin, if any, before sterilization.

Animals↗