Kligler’s Iron Agar (KIA) is used for the detection of carbohydrate fermentation. Reactions of KIA helps to include/exclude particular bacterial isolate in the family Enterobacteriaceae. If an organism cannot ferment glucose, then in KIA, alkaline […]
Phenylalanine deaminase test also known as phenylpyruvic acid (PPA) test is used to test the ability of an organism to produce enzyme deaminase. This enzyme removes the amine group from the amino acid phenylalanine and […]
The oxidative-fermentative (OF) test was developed by Hugh and Leifson in 1953. They developed OF media to differentiate between oxidative bacteria (that produces acid from carbohydrates under aerobic condition only) and fermentative bacteria (that produces […]
Voges-Proskauer is a double eponym, named after two microbiologists working at the beginning of the 20th century. They first observed the red color reaction produced by appropriate culture media after treatment with potassium hydroxide. It […]
Hippurate is the glycine conjugate of benzoic acid. When hippurate is hydrolysed by an organism glycine and benzoic acid are formed. In the classical test (48 hours), The benzoic acid produced was detected using ferric […]
Salmonella is a member of the family Enterobacteriaceae. It is a Gram-negative bacilli, motile and non-lactose fermenter. The genus can be divided into two species (S. enterica and S. bongori), based on their phenotypic profile. […]
Methyl Red (MR) test determines whether the microbe performs mixed acids fermentation when supplied glucose. Types and proportion of fermentation products produced by anaerobic fermentation of glucose are one of the key taxonomic characteristics which […]
Catalase is an enzyme, which is produced by microorganisms that live in oxygenated environments to neutralize toxic forms of oxygen metabolites; H2O2. The catalase enzyme neutralizes the bactericidal effects of hydrogen peroxide and protects them. […]
Each of the letters in “IMViC” stands for one of these tests. “I” is for indole; “M” is for methyl red; “V” is for Voges-Proskauer, and “C” is for citrate, lowercase “i” is added for […]
MUG is an acronym for 4-methylumbelliferyl-beta-D-glucuronide. Escherichia coli produces the enzyme beta-D-glucuronidase. Beta-D-glucuronidase is a enzyme which hydrolyzes the beta-D-glucopyranosid-uronic derivatives to aglycons and D-glucuronic acid. The substrate 4-methylumbelliferyl-beta-D-glucuronide is impregnated in the disc and is hydrolyzed […]
Whenever you see the name of this test i.e. Triple Sugar Iron Agar, you have to remember that it’s a test which has three sugar (Lactose, Sucrose, and Glucose) and also iron; and it contains Agar […]
Citrate utilization test is commonly employed as part of a group of tests, the IMViC (Indole, Methyl Red, VP and Citrate) tests, that distinguish between members of the Enterobacteriaceae family based on their metabolic by-products. […]
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