Biochemical Test of Clostridium perfringens

Biochemical Test of Clostridium perfringens

Basic Characteristics Properties (Clostridium perfringens)
20% Bile Positive (+ve)
Capsule Positive (+ve)
Catalase Negative (-ve)
Flagella Negative (-ve)
Gas Positive (+ve)
Gelatin Hydrolysis Positive (+ve)
Gram Staining Gram-positive
Hemolysis Positive (+ve)
Indole Negative (-ve)
Motility Negative (-ve)
Nitrate Reduction Variable
Oxidase Negative (-ve)
Shape Rod shaped; straight rods with blunt ends
Spore Positive (+ve)
2 % NaCl Positive (+ve)
6.5% NaCl Negative (-ve)

Fermentation of

Arabinose Negative (-ve)
Cellobiose Variable
DNase Positive (+ve)
Fructose Positive (+ve)
Galactose Positive (+ve)
Glucose Positive (+ve)
Glycerol Weakly Positive (+ve)
Glycogen Variable
Inositol Variable
Inulin Negative (-ve)
Lactose Positive (+ve)
Maltose Positive (+ve)
Mannitol Positive (+ve)
Mannose Positive (+ve)
Melibiose Negative (-ve)
Raffinose Variable
Ribose Variable
Salicin Negative (-ve)
Sorbitol Negative (-ve)
Starch Variable
Sucrose Positive (+ve)
Trehalose Variable
Xylose Negative (-ve)

Enzymatic Reactions

Amylase Positive (+ve)
Elastase Positive (+ve)
Esculin Hydrolysis Variable
Hyalurodinase Positive (+ve)
Lecithinase Positive (+ve)
Lipase Negative (-ve)
Neuraminidase Positive (+ve)
ONPG (β-galactosidase) Positive (+ve)
Ribonuclease Positive (+ve)
Superoxide dismutase Positive (+ve)

References

  1. Bergey, DH, William B. Whitman, Vos P. De, George M. Garrity, and D Jones. Bergey’s Manual of Systematic Bacteriology: Vol. 3. New York: Springer, 2009. Print.
  2. https://www.sciencedirect.com/topics/medicine-and-dentistry/clostridium-perfringens
  3. http://www.bccdc.ca/health-info/diseases-conditions/clostridium-perfringens
  4. http://www.vetbact.org/?artid=29
  5. https://www.pheculturecollections.org.uk/products/bacteria/detail.jsp?collection=nctc&refId=NCTC%202837&additional=true
  6. https://microbewiki.kenyon.edu/index.php/Clostridium_perfringens
  7. http://microbesinfo.com/2015/02/clostridium-perfringens-morphology-cultural characteristics-classification-and-laboratory-diagnosis/

About Author

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Sagar Aryal

Sagar Aryal is a microbiologist and a scientific blogger. He is currently doing his Ph.D. from the Central Department of Microbiology, Tribhuvan University in collaboration with Helmholtz-Institute for Pharmaceutical Research Saarland (HIPS), Saarbrucken, Germany. He did his M.Sc. in Microbiology and B.Sc. in Microbiology from St. Xavier’s College, Kathmandu, Nepal. He worked as a Lecturer at St. Xavier’s College, Maitighar, Kathmandu, Nepal, from March 2017 to June 2019. He is interested in research on actinobacteria, myxobacteria, and natural products. He has published more than 15 research articles and book chapters in international journals and well-renowned publishers.

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