The document discusses the classification and identification of staphylococci and related organisms. It describes key characteristics used to differentiate staphylococci, micrococci, and rothia including their gram staining, morphology, oxygen requirements, catalase production, and salt tolerance. Identification of staphylococcus aureus specifically involves tests for coagulase, clumping factor, protein A, mannitol fermentation, and thermonuclease production. Definitive identification of S. aureus relies on results from multiple tests.