I've got a question for the clinicians out there. I'm a food microbiologist,
so I apoligise if this is a stupid question.
I've read some papers from the mid-80s on the use of PYR as a more specific
alternative to the bacitracin suseptibility test for presumptive
identification of Group A streptococci.
Did the PYR test displace the bacitracin suseptibility test, or is the
method used dependant on the lab carrying out the identification?