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The spot indole test is used to determine if a microbe can deaminate tryptophan to produce indole. This test is performed by saturating a piece of filter paper with Indole Kovacs Reagent and scraping a portion of microbe onto the paper. A color to a pink-red color indicates a positive result while no color change indicates the lack of ...
Voges–Proskauer / ˈ f oʊ ɡ ə s ˈ p r ɒ s k aʊ. ər / or VP is a test used to detect acetoin in a bacterial broth culture. The test is performed by adding alpha-naphthol and potassium hydroxide to the Voges-Proskauer broth, which is a glucose-phosphate broth that has been inoculated with bacteria. A cherry red color indicates a positive ...
Once a bacterium has been identified following microbiological culture, antibiotics are selected for susceptibility testing. [5] Susceptibility testing methods are based on exposing bacteria to antibiotics and observing the effect on the growth of the bacteria (phenotypic testing), or identifying specific genetic markers (genetic testing). [6]
Etest is a quantitative technique for determining the antibiotic sensitivity and minimum inhibitory concentration (in μg/mL) of some bacteria including Gram-negative and Gram-positive aerobic bacteria such as Enterobacteriaceae, [2] Pseudomonas, [2] [3] [4] Burkholderia, [2] [5] Staphylococcus, [6] and Enterococcus [7] species and fastidious bacteria, such as anaerobes, N. gonorrhoeae, S ...
However, they are poisoned by high concentrations of oxygen. They gather in the upper part of the test tube but not the very top. 5: Aerotolerant organisms do not require oxygen as they metabolise energy anaerobically. Unlike obligate anaerobes however, they are not poisoned by oxygen. They can be found evenly spread throughout the test tube.
Colonial morphology serves as the first step in the identification of microbial species from clinical samples. [10] Based on the visual appearance of the colonies, microbiologists can narrow down the list of possible organisms, allowing them to select appropriate tests to provide a definitive diagnosis.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
This phenomenon is the mechanism behind the CAMP test, [2] a test that was historically used for the identification of Streptococcus agalactiae and Listeria monocytogenes. [3] A modified version of this test called the reverse CAMP test, utilizing S. agalactiae instead of S. aureus , can also be used to identify Clostridium perfringens .