Logo image
Back
Evaluation of the stability of biochemical phenotypes of Escherichia coli upon subculturing and storage
Journal article   Peer reviewed

Evaluation of the stability of biochemical phenotypes of Escherichia coli upon subculturing and storage

Mohammad Katouli, I Kühn and R Möllby
Microbiology, Vol.136(9), pp.1681-1688
1990
DOI: https://doi.org/10.1099/00221287-136-9-1681
url
https://doi.org/10.1099/00221287-136-9-1681View
Published Version

Abstract

Microbiology Medical Microbiology Veterinary Sciences
Stability of the biotypic characters of 72 enteropathogenic Escherichia coli (EPEC) and 21 faecal E. coli strains was evaluated after storage and after subculturing using a computerized biochemical fingerprinting method. Sixteen (22%) EPEC strains and nine (43%) faecal strains exhibited changes in their biochemical reactions after subculturing. In contrast, strains stored at—70 °C and 4 °C did not show any measurable changes. Of 23 biochemical markers tested, eight were subject to changes in at least one of these strains. Change in lactulose fermentation was most frequent, occurring in 17 (18%) strains. A decrease or loss of activity in the fermentation of 5-ketogluconate, arbutin and methyl β-D-glucoside in six strains (6%), and an increase in the ability to ferment sucrose, raffinose, melibiose and D-arabinose in 20 strains (22%) were observed. Mean similarity of the strains, when compared pairwise before and after subculturing, was slightly affected by these changes, but the overall biochemical phenotypes of the strains remained constant.

Details

Metrics

1 File views/ downloads
683 Record Views
23 Times Cited - Web of Science

InCites Highlights

These are selected metrics from InCites Benchmarking & Analytics tool, related to this output

Web Of Science research areas
Microbiology

UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

#3 Good Health and Well-Being

Source: InCites

Logo image