Table 1.
Fermentation of sugars by bacterial strains
| Bacterial strain | (GlcNAc)2 | GlcNAc | Glucose |
|---|---|---|---|
| Escherichia coli | |||
| XL1-Blue MR | + | +++ | +++ |
| LR-175 | + | − | +++ |
| Xm1.4 | − | +++ | +++ |
| Xm1.4:pCBU7.3 | ++ | +++ | +++ |
| DH5A | + | +++ | +++ |
| K-12 | + | +++ | +++ |
| EMG-29 | + | +++ | +++ |
| EMG-30 | + | +++ | +++ |
| HB101 | − | +++ | +++ |
| Salmonella typhimurium | |||
| LT2 | +/− | +++ | +++ |
| 3507 | + | +++ | +++ |
| Vibrio furnissii* | |||
| SR1514 | ++ | ++ | ++ |
| SR1519 | ++ | ++ | ++ |
| Enterobacter cloacae | |||
| A1.3 | ++ | +++ | +++ |
The ability of bacterial strains to ferment glucose, GlcNAc, and (GlcNAc)2 was assayed by streaking cells on MacConkey agar base indicator media supplemented with 10 mM carbohydrate, and individual colonies were scored as follows: −, negative; +/−, dark pink colonies; +, deep red center of colonies; ++, completely red colonies; and +++, completely red colonies with surrounding red zones.
*
V. furnissii strains were tested by using Levine EMB agar (without lactose) supplemented with 10 mM carbohydrate.