BMS2037 Revision 2 PDF - Bacteria Characteristics
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This document provides information about the family Enterobacteriaceae, specifically covering the genus Salmonella. It details species, characteristics, and routes of infection. Great overview for microbiology students.
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Family: Enterobacteriaceae - optimum temp 37 degrees Celsius - Gram -ve - Non-spore forming rods - Facultative anaerobes - Catalase +ve - Oxidase -ve - Nitrate reductase +ve - Motile, via peritrichous flagella, with exceptions - commonly in the GI tract of hosts (humans, animals, insects) - Widespre...
Family: Enterobacteriaceae - optimum temp 37 degrees Celsius - Gram -ve - Non-spore forming rods - Facultative anaerobes - Catalase +ve - Oxidase -ve - Nitrate reductase +ve - Motile, via peritrichous flagella, with exceptions - commonly in the GI tract of hosts (humans, animals, insects) - Widespread contamination of environment: sewage, soil, water, plants, food - Routes of infection: Oral, via wounds, Urinary tract, respiratory tract - Disease patterns: Diarrhoea, sepsis, urinary tract, CNS and brain Genus: SALMONELLA - 2 species - S. enterica, S. bongori - 7 sub species - >2,600 serovars General characteristics: - Non-lactose fermenters - Indole test -ve - Can be distinguished from E.coli / Shigella by: - H S production 2 - Acid production during carbohydrate fermentation (XLD or SS media) - On XLD media: E.coli – Yellow; Salmonella – Black; Shigella – Red - On SS media: E.coli – Red; Salmonella – Black; Shigella – Yellow
