Division 9.1 Nutritional and enzymatic identification testsF1
United Kingdom
Determine the following phenotypic properties which are universally present or absent in C. m. subsp. sepedonicus , according to the methods of Lelliott and Stead (1987), Klement et al. (1990), Schaad (2001), Anonymous (1987).
All media should be incubated at 21 °C and examined after six days. If no growth has occurred, incubate for up to 20 days.
All tests must include a known C. m. subsp. sepedonicus control. Nutritional and physiological tests must be made using inocula from nutrient agar subcultures. Morphological comparisons must be made from nutrient dextrose agar cultures.
| Tests | Expected result |
|---|---|
| Oxidation/Fermentation (O/F) test | Inert or weakly oxidative |
| Oxidase activity | – |
| Growth at 37 °C | – |
| Urease activity | – |
| Aesculin hydrolysis | + |
| Starch hydrolysis | – or weak |
| Tolerance of 7 % NaCl | – |
| Indole production | – |
| Catalase activity | + |
| H 2 S production | – |
| Citrate utilization | – |
| Gelatin liquefaction | – |
| Acid glycerol | – |
| Acid from lactose | – or weak |
| Acid from rhamnose | – |
| Acid from salicin | – |
| Gram stain (Appendix 9) | + |