From: Controlled fermentation and preservation of UGBA –an indigenous Nigerian fermented food
Characterization test | Bacterial isolate | ||||
---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | |
Gram reaction | + | - | + | + | - |
Catalase | + | + | + | - | - |
Casein Hydrolysis | + | + | + | - | + |
Gelatin Liquefaction | + | + | - | - | + |
Starch Hydrolysis | + | + | + | - | - |
Voge-Proskaeuer | + | - | + | + | + |
Citrate Utilization | + | + | - | + | - |
Oxidase | ND | ND | ND | ND | ND |
H2S Production | + | - | - | - | + |
Urease | + | + | - | + | + |
Sugar fermentation | |||||
Fructose | A | A | A | A | - |
Galactose | A | - | A | - | - |
Glucose | A | - | AG | A | A |
Lactose | A | A | A | - | - |
Maltose | A | A | A | - | A |
Mannitol | A | - | A | A | A |
Sucrose | A | A | A | A | - |
Xylose | ND | ND | ND | ND | ND |
Tentative identity | Bacillus | Proteus | Staphylococcus | Micrococcus | Pseudomonas |