Carbohydrate fermentation by Clostridium difficile.

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

Other Microbiology and immunology 1982 41 次引用

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Study Design

研究类型: Other
研究人群: general population
持续时间: 0.3 weeks

干预措施: Carbohydrate fermentation by Clostridium difficile. None
对照组: None
主要结局: growth
效应方向: Mixed
偏倚风险: 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.

简要概述

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.