Carbohydrate fermentation by Clostridium difficile.

S Nakamura, S Nakashio, K Yamakawa, N Tanabe, S Nishida

Other Microbiology and immunology 1982 41 atıf

<\/script>\n

`; }, get iframeSnippet() { const domain = 'sleepcited.com'; const params = 'pmid\u003D6806571'; return ``; }, get activeSnippet() { return this.method === 'script' ? this.scriptSnippet : this.iframeSnippet; }, copySnippet() { navigator.clipboard.writeText(this.activeSnippet).then(() => { this.copied = true; setTimeout(() => { this.copied = false; }, 2000); }); } }" @keydown.escape.window="open = false" @click.outside="open = false">

Embed This Widget

Style

Widget powered by . Free, no account required.

Study Design

Çalışma Türü: Other
Popülasyon: general population
Süre: 0.3 weeks

Müdahale: Carbohydrate fermentation by Clostridium difficile. None
Karşılaştırıcı: None
Birincil Sonuç: growth
Etki Yönü: Mixed
Yanlılık Riski: Moderate

Abstract

Biochemical properties of Clostridium difficile were reinvestigated for the practical identification of the organism in clinical laboratories. Bacterial growth in 2% proteose peptone medium supplemented with 0.01% L-cysteine.HCl and 0.1% agar supported sufficient growth to read the fermentation results just as well as did pre-reduced anaerobically sterilized medium. Incubation for 2 days was long enough for determining the ability to ferment fructose, glucose, mannitol, mannose, melezitose, and sorbitol. All of the 82 strains liquefied 2% but not 10% gelatin. The significance of mannitol fermentation and gelatin liquefaction is stressed since C. difficile is the only species fermenting mannitol among the gelatin-liquefying species of clostridia having subterminal spores.

Kısaca

Bacterial growth in 2% proteose peptone medium supplemented with 0.01% l‐cysteine · HCl and 0.1% agar supported sufficient growth to read the fermentation results just as well as did pre‐reduced anaerobically sterilized medium.