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Coagulase is a protein enzyme produced by several microorganisms that enables the conversion of fibrinogen to fibrin. In the laboratory, it is used to distinguish between different types of Staphylococcus isolates. Importantly, S. aureus is generally coagulase-positive, meaning that coagulase negativity usually excludes S. aureus. However it is now known that not all S. aureus are coagulase-positive.
Coagulation is a gelling or clumping of particles, typically in a colloid. The term typically applies to the thickening of a liquid or sol, usually when protein molecules crosslink. Milk proteins coagulate to thicken the mixture that forms yogurt. Blood platelets coagulate blood to seal a wound. Pectin gels (coagulates) a jam.