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Summary Of Casein Unknown # 7

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Summary Of Casein Unknown # 7
Unable to read the Gram Stain at first it was later confirmed that Unknown #7 was a gram negative bacteria. When introduced to Starch Unknown #7 produced no zone of clearing showing that it did not contain the enzyme amylase. When introduced to the Lipid Unknown #7 did produce a zone of clearing indicating that it did contain the enzyme lipase. When introduced to Casein Unknown #7 produced no zone of clearing indicating that it did not contain the enzyme protease. When streaked onto the Gelatin, it remained solid after being incubated for a week. When exposed to various mediums, Unknown #7 conveyed various results. Streaking on Mannitol Salt produced a yellow color indicating that the organism was a fermenter. Contrastingly streaking on to …show more content…
Glucose exposure resulted in a yellow color change proving that Unknown #7 fermented glucose and produced an acid but when exposed to Sucrose Unknown #7 produced a red color change indicating that it was a non-fermented of sucrose which was reflected with an alkaline bi-product. The Enterotubes showed that Unknown #7 was an "enteric" bacterium with a score of "46141" Lysine, Adonitol, Lactose, Dulcitol/Phenylalanine, and Harnstoff/Uree were all negative, while Ornithine, Arabinose, and Sorbitol were proven to be positive. The IMViC test identifies members of Enterobacteriaceae and included Indole that tested negative, Methyl Red which produced a red color change showing that Unknown #7 could ferment glucose to acidic ends, Vogves Proskaer which tested negative because Unknown #7 failed to convert those acidic bi-products back to neutral ends, and Citrate which tested positive with a blue color change and growth on the medium because Unknown #7 was able utilize citrate. The Nitrate Reduction test displayed Incomplete Reduction with a red color change when Solution A and B were added meaning that it could only reduce NO3- to NO2-
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