BIOL 6950 Lecture Notes - Lecture 11: Sodium Hydroxide, Ammonium Ferric Citrate, Peroxidase
Document Summary
Salmonella: morphology, antigenic structure, cultural and biochemical characteristics. Genus salmonella: salmonella is an enterobacteria (fermentative, facultative anaerobes, oxidase. Ve, gram -ve rods, catalase +ve): motile (generally), aerogenic, non-lactose fermenting urease -ve, citrate +ve, It came to be known as the eberth-gaffky bacillus or eberthella typhi. 0. 2% formaldehyde: heating at 60oc of temperature detach the flagella from the bacteria and detachment of all flagella is achieved by heating for 30 minutes at. In liquid medium (nutrient broth), most strains give abundant growth with uniform turbidity of their surface pellicle usually forms on prolong incubation. Biochemical tests for salmonella: fermentation tests, carbohydrates are generally fermented with the production of acid and gas, salmonella typhi, s. galinerum and anaerogenic variants in other serotypes. E. g. s. typhimurium form acid only: typically, glucose, mannitol, arabinose, maltose, dulcitol and sorbitol are fermented but not lactose, sucrose, salicin or adonitol, onpg test for errore.
