title: The isolation of sucrose-fermenting Salmonella mbandaka.
abstract: During media trials to evaluate the use of Brilliant Green Agar for the primary recognition of Salmonella, strains presenting fermentation reactions were observed. All fermenting strains (84 out of 145) belonged to the serotype Salmonella mbandaka (58%), and the activity was expressed on three batches of Brilliant Green Agar and one of Xylose-Lysine Desoxycholate Agar. It was established using individual lactose and sucrose broth that the reaction in these media was due to sucrose fermentation. The most frequently isolated Salmonella in this laboratory during 1990 was S. mbandaka (61%) i.e. 65 of the 106 isolates during this period. Primary differentiation of Salmonella from other members of the family Enterobacteriaceae on media incorporating sucrose would have resulted in 36% of Salmonella isolates not being recognised. BGA and XLD agar therefore would not be suitable for primary isolation of Salmonella from clinical material with such a high percentage of the major isolate, S. mbandaka, having the ability to ferment sucrose.
authors.affiliation: Department of Agriculture for Northern Ireland, Veterinary Sciences Division, Stormont, Belfast, UK.
authors.forename: R L
authors.initials: RL
authors.lastname: Reid
authors.forename: R C
authors.initials: RC
authors.lastname: Porter
authors.forename: H J
authors.initials: HJ
authors.lastname: Ball
mesh_terms: D000818:Animals; D005285:Fermentation; D011200:Poultry; D012475:Salmonella / Q000302:isolation & purification* / Q000378:metabolism; D013395:Sucrose / Q000378:metabolism*
chemical_list: D013395:Sucrose