Table 2.
Phenotypic characteristics of isolated bacteria O. intermedium strain MZV101
| Test |
O.intermedium
Strain MZV101 |
O.intermedium
strain LMG3301 |
|---|---|---|
| Growth at 37 °C | + | + |
| H2S production/Utilization of: | ||
| Glycine | + | + |
| D-Alanine | + | + |
| L-Aspartate | + | + |
| D-Arabinose | + | + |
| L- Arabinose | + | + |
| Mannitol | + | + |
| Sorbitol | + | + |
| D-Lyxose | + | + |
| D-Fructose | + | + |
| Mannitol | – | – |
| D- Sorbbitol | + | + |
| Glycerol | – | – |
| Sucrose | + | + |
| Hydrolysis of: | ||
| Gelatin | – | – |
| Urease test after 24 h | – | – |
| Urease test after 48 h | – | – |
| Utilization of: | ||
| Citrate | + | + |
| Sensitivity to antibiotics | ||
| Amoxicillin (25 mg) | R | R |
| Colistin (50 mg) | R | R |
| Chloramphenico (30 mg) | R | R |
| Tetracycline (30 mg) | R | R |
Morphological, physiological and biochemical characteristics of O. intermedium strain MZV101 had comparison with O. intermedium strain LMG3301. Results are scored as (+) positive, (−) negative and (R) resistance. Data were obtained from velasco et al. study [36]