Biochemical Test of Enterococcus faecium

Biochemical Test of Enterococcus faecium

Some of the characteristics are as follows:

Basic Characteristics Properties (Enterococcus faecium)
40% Bile Salts Positive (+ve)
Capsule Negative (-ve)
Catalase Negative (-ve)
Citrate Negative (-ve)
Gelatin Hydrolysis Negative (-ve)
Gram Staining Gram-positive
H2S Negative (-ve)
Hemolysis Variable
0.1% Methylene blue milk Positive (+ve)
Motility Negative (-ve)
6.5% NaCl Positive (+ve)
Pigment Negative (-ve)
Shape Cocci
Spore Negative (-ve)
VP (Voges Proskauer) Positive (+ve)

Fermentation of

Adonitol Negative (-ve)
Arabinose Positive (+ve)
Arabitol Negative (-ve)
Arbutin Positive (+ve)
Cellobiose Positive (+ve)
Dulcitol Negative (-ve)
Erythritol Negative (-ve)
Fructose Positive (+ve)
Fucose Negative (-ve)
Galactose Positive (+ve)
Beta- Gentiobiose Positive (+ve)
Glucose Positive (+ve)
Glycerol Variable
Glycogen Negative (-ve)
Hippurate Variable
Inositol Negative (-ve)
Lactose Positive (+ve)
Malate Negative (-ve)
Maltose Positive (+ve)
Mannitol Variable
Mannose Positive (+ve)
Melibiose Variable
Raffinose Variable
Rhamnose Variable
Sorbitol Variable
Starch Negative (-ve)
Sucrose Variable
Trehalose Variable
Xylose Variable

Enzymatic Reactions

Alkaline Phosphatase Negative (-ve)
Arginine Dehydrolase Positive (+ve)
Esculin Hydrolysis Positive (+ve)
ONPG (β-galactosidase) Positive (+ve)
Pyrrolidonyl aminopeptidase Positive (+ve)
Tellurite Negative (-ve)

References

  1. Bergey, D H, 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. Manero, A., & Blanch, A. R. (1999). Identification of Enterococcus spp. with a biochemical key. Applied and environmental microbiology65(10), 4425-30.
  3. https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0059491
  4. https://www.dairyscience.info/entero-key.htm

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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