Results

Table 4.1 : Colonial morphologhy of gram-negative rod bacteria.

Bacteria
Salmonella sp
Serratia
marcescens
Proteus vulgaris
Klebsiella
aerogenes

Form
Filamentous
Circular

Colonial morphology
Elevation
Margin
Flat
Filamentous
Umbonate
Entire

Texture
Dry
Mucoid

Circular
Circular

Raised
Raised

Smooth
Dry

Erose
Entire

Table 4.2 : Motility test of gram-negative rod bacteria

Bacteria
Salmonella sp
Serratia marcescenes
Proteus vulgaris
Klebsiella aerogenes

Motile

Non-Motile

Table 4.3 : Biochemistry test of gram negative bacteria

Bateria

Urea Broth
Slant

Salmonella
sp

Serratia
marcescens

Proteus
vulgaris

Negative
result:
Brown colur
urea
remained
unchanged

Negative
result:
Brown colur
urea
remained
unchanged
Positive
result:

Red
colour

TSI
Butt
Yellow
Colour
followed
by black
colour
at the
centre
(H2S
gas)

Yellow
colour

Yellow
colour

Red

Yellow
colour

Litmus
milk

Reductio
n

Reductio
n
curd

Sugar
Lactose
Sucrose

Maltose

Glucose

Not
Ferment
ed

Not
Fermente
d

Ferment
ed

Fermented

Not
Ferment
ed

Fermente
d
With gas
productio
n

Ferment
ed

Fermented
With gas
production

bright pink
colour
produced

colour

Klebsiella
aerogenes

Negative
result:
Brown colur
urea
remained
unchanged

Red
colour

Nasi Basi

Positive
result:
bright pink
colour
produced

Yellow
colour

followed
by black
colour
at the
centre
(H2Sgas)
Red
colour
followed
by black
colour
at the
centre
(H2Sgas
Yellow
colour

Reductio
n curd
with acid
producti
on

Not
Ferment
ed

Fermente
d

Ferment
ed

Fermented
with gas

Signifies
reductio
n with
acid and
gas

Ferment
ed

Fermente
d

Ferment
ed

Fermented

Reductio
n curd

Ferment
ed with
gas

Fermente
d
With gas

Ferment
ed
With gas

Fermented
with gas

Table 4.4: Characteristic pf spoiled food

Type food sample
Nasi Basi

odour
Pungent

Food spoilage critria

texture
Slimy

colour
Creamy