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Bulletin of the National Research Centre

Table 1 Morphological and biochemical characterization of bacterial isolates

From: Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji

  PAU1 PAU3 PAU4 PAU5 PAU7 PAU9 PAU11
Gram reaction +
Long rods 		+
Rods 		+
Cocci in pairs 		−
Short rods 		−
Short rods 		−
Cocci 		+
Cocci
Colony characteristic Large, wrinkled, creamish, oval Creamish, irregular and slimy Small, colorless and chalk Yellow pigmented, round Raised, white, mucoid Small, colorless and pinpointed Small, white and round
Biochemical characteristics
Sugar fermentation
 Maltose + + + + + + +
 Lactose + + + + − + +
 Galactose + + + + + + +
 Raffinose + + + + + + +
 Cellobiose + + + + + + +
 Mannose + + + + + + +
 Trehalose + + + + + + +
 Citrate utilization + + + + − + +
 Triple Sugar Iron (TSI) agar +A
−G 		+A
−G 		+A
−G 		+A
−G 		+A
−G 		+A
−G 		+A
−G
 Nitrate reduction − − − − − − −
 Esculin hydrolysis + + + + + + +
 Urease − − − − − − −
 ONPG − + − − + − −
  1. PAU (in isolate name) used as a label and signifies Punjab Agricultural University
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