Hydrolysis of casein: a differential aid for the indentification of Serratia marcescens.
Through the hydrolysis of casein, a cultural characteristic has been established in the preliminary identification of Serratia marcescens. Compared against 438 strains of the families, Pseudomonadaceae and Enterobacteriaceae, this organism has a reproducible capability to decompose casein, while most other Gram-negative bacilli failed to produce any hydrolysis, or, at the most, hazy zones only. Routine use has shown this to be a valuable differential aid in the identification of Serratia marcescens.
D001431:Bacteriological Techniques; D002364:Caseins / Q000378:metabolism*; D004755:Enterobacteriaceae / Q000302:isolation & purification; D006868:Hydrolysis; D011549:Pseudomonas / Q000302:isolation & purification; D012706:Serratia marcescens / Q000302:isolation & purification* / Q000378:metabolism
D002364:Caseins