Allomonads, a new group of microorganisms of the Vibrionaceae family. II. Determination of the degree of differentiating value of individual allmonad markers on the basis of statistical analysis
Kalina, G.P.
Zhurnal Mikrobiologii Epidemiologii i Immunobiologii 7: 13-18
1980
ISSN/ISBN: 0372-9311 PMID: 7435017 Document Number: 155209
Previously determined 66 characteristics of a new group of microorganisms belonging to the family Vibrionaceae have been statistically analyzed with a view to find out the most reliable tests for differentiating Allomonas from other representatives of this family. Twenty three characteristics have been thus revealed; of these, the following characteristices can be practically used for testing: lecithinase activity in the medium with reduced yolk content, growth in the broth containing 5% of sodium chloride and the absence of growth in 0.5% peptone solution without sodium chloride, fermentation of arabinose, the absence in indole production in the medium containing no tryptophane, and the absence of lysine decarboxylation. Besides, the oxidase test and the oxidation-fermentation test are used in order to determine whether the organisms under study belong to the family Vibrionaceae.