Table 1. Microbiological and Biochemical Features of Enterobacter cloacae Strain EAM 35.
| features | E. cloacae EAM 35 |
|---|---|
| Morphological Characteristics | |
| Gram’s reaction | –ve |
| configuration | round |
| margin | entire |
| surface | smooth |
| pigmentation | white to creamy |
| opacity | translucent |
| shape | short rods |
| Cultural Characteristics | |
| optimum temperature | 28 ± 2 °C |
| Biochemical Reactions | |
| citrate utilization | yes |
| indole reaction | no |
| methyl red | no |
| nitrate reduction | yes |
| oxidase | no |
| Voges–Proskaur | yes |
| Carbohydrate Utilization | |
| dextrose | yes |
| lactose | yes |
| mannitol | no |
| sucrose | yes |
| urea hydrolysis | no |
| starch hydrolysis | yes |
| gelatin hydrolysis | yes |