Table 2.
Biochemical features of the isolates under study.
| Test | Psa (n = 33)% | Pfm (n = 2)% | Ps (n = 18)% |
|---|---|---|---|
| Fluorescence | 0 | 100 | 94 |
| Glucose oxidation | 100 | 100 | 100 |
| growth at 36 °C | 0 | 50 | 33 |
| Levan | 100 | 100 | 11 |
| Oxidase | 0 | 0 | 0 |
| Arginine dihydrolase | 0 | 0 | 0 |
| Tobacco | 100 | 100 | 100 |
| Oxidative | 100 | 100 | 100 |
| Esculin | 30 | 100 | 100 |
| Sucrose | 100 | 100 | 100 |
| Casein | 0 | 0 | 0 |
| Tween 80 | 0 | 0 | 38 |
| Gelatin | 60 | 100 | 100 |
| Mannitol | 3 | 0 | 0 |
| Erythritol | 0 | 0 | 28 |
| Sorbitol | 30 | 100 | 33 |
| M-inositol | 66 | 50 | 61 |
| Adonitol | 0 | 0 | 0 |
| D-Tartrate | 0 | 0 | 39 |
| L-Lactate | 0 | 0 | 0 |
| Trigonelline | 100 | 100 | 100 |
| Betaine | 100 | 100 | 100 |
| Homoserine | 0 | 0 | 0 |
| Quinate | 100 | 100 | 100 |
| Xylose | 100 | 100 | 100 |