Loss of Viability and Metabolic Injury of Staphylococcus aureus Resulting from Storage at 5°C

S ummary . A culture of Staphylococcus aureus in trypticase‐soy broth incubated at 5° became increasingly sensitive to mannitol‐salt agar. The sensitivity was affected by the pH value of the suspending medium. On transfer to 37° the culture rapidly regained the ability to form colonies on the selective medium.