Journal of Food Quality / 2021 / Article / Tab 3

Research Article

Isolation and Characterization of Gram-Negative Bacterial Species from Pasteurized Dairy Products: Potential Risk to Consumer Health

Table 3

Summary of the cultural and biochemical test results for dairy isolates used in this study.

TestIsolate
134567912152024

Gram stain
Catalase+++++++++++
Motility
 37°Cmmnmmmnmmmmmnm
 RTmmnmmmnmmmmmnm
Urease++++
Citrate+++++++++++
Indole production
Triple sugar iron agar
 ButtYYDYYYYYYYY
 SlantYYDYYYYYYYY
 Gas+++++++++
 H2S+
EMB agarPPPPPPPPPPP
MacConkeyYsYsYsYsYsYsYsYsYsYsYs
Oxidase
Gelatin hydrolysis
BAαβββαβααααβ

RT: room temperature, −: negative, +: positive, m: motile, nm: nonmotile, Y: yellow, D: dark, P: purple, Ys: yellowish, EMB: eosin methylene blue, and BA: blood agar (hemolysis).