Division 9.1 Nutritional and enzymatic identification tests
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 | + |
| H2S production | – |
| Citrate utilization | – |
| Gelatin liquefaction | – |
| Acid glycerol | – |
| Acid from lactose | – or weak |
| Acid from rhamnose | – |
| Acid from salicin | – |
| Gram stain (Appendix 9) | + |