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 doing his Ph.D. at the Central Department of Microbiology, Tribhuvan University, Kathmandu, Nepal. He was awarded the DAAD Research Grant to conduct part of his Ph.D. research work for two years (2019-2021) at Helmholtz-Institute for Pharmaceutical Research Saarland (HIPS), Saarbrucken, Germany. Sagar is interested in research on actinobacteria, myxobacteria, and natural products. He is the Research Head of the Department of Natural Products, Kathmandu Research Institute for Biological Sciences (KRIBS), Lalitpur, Nepal. Sagar has more than ten years of experience in blogging, content writing, and SEO. Sagar was awarded the SfAM Communications Award 2015: Professional Communicator Category from the Society for Applied Microbiology (Now: Applied Microbiology International), Cambridge, United Kingdom (UK).

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