Biochemical Test of Enterococcus faecium

Biochemical Test of Enterococcus faecium

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

Biochemical Test of Enterococcus faecium

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