Table 4 Biochemical characteristics of bacteria isolated from cheese samples
Isolate code | Catalase | Motility | Indole | Triple sugar iron test | Mannose | Citrate | Urease | Â | Probable Organisms | ||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Slant | Butt | H2S | Gas | Methyl Red | V. P | ||||||||
IK1-5, A1, A2, A4, A6-8, W1, W2, W3 | + | + | − | k | a | + | + | + | + | − | + | − | Salmonella enterica |
A3, A5, A11, A14, A15, W5, IK6, IK7,W7 | + | + | − | a | a | − | − | + | + | − | + | − | Shigella, Escherichia coli |
A9, A12, A16, IK8, W4 | + | + | − | a | a | − | − | − | + | − | + | + | Listeria monocytogenes |
W8 | + | + | − | a | a | − | + | − | + | + | + | − | Enterococcus faecalis |
A13 | + | − | − | a | a | − | − | + | − | − | + | + | Yersinia enterocolitica |