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Table 1 Microscopic, biochemical and physiological properties of extracellular enzymes producing organisms isolated from fermenting ugba

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

  1. KEY: + = Positive, - = Negative, ND = Not done.