What are biochemical tests in microbiology?
Biochemical tests are the tests used for the identification of bacteria species based on the differences in the biochemical activities of different bacteria. Bacterial physiology differs from one type of organism to another.
How are biochemical tests used to identify bacteria?
Each species of bacteria has specific metabolic needs and relies on different enzymes to fuel those unique needs. The presence of catalase, gelatinase, oxidase, urease, for example, can be used to identify the species of bacteria. Biochemical reactions used in biochemical tests depend on the presence of such bacteria.
What do common biochemical tests look for?
Biochemical tests are among the most important methods for microbial identification. Routine biochemical tests include tests for carbohydrate fermentation (Figure 2.18(A)), methyl red (Figure 2.18(B)), citric acid utilization (Figure 2.18(C)), and hydrogen sulfide production (Figure 2.18(D)).
What is the purpose of biochemical testing?
The purpose of biochemical tests is to study the organism of interest.
Why are biochemical test used?
Biochemical tests are among the most important methods for microbial identification. Microbial biochemistry tests shorten the time required to identify microbes, reduce costs, and ensure or enhance the accuracy of identification of an unknown sample. It is the fastest developing trend in microbial identification.
What is the principle of biochemical test?
Biochemical tests are one of the traditional methods for the identification of microorganisms, usually performed with phenotypic identification. The ability of microorganisms to utilize certain biomolecules, resulting in useful organic compounds for themselves forms the basis of various biochemical tests.
What are biochemical reactions in microbiology?
Biochemical reactions are very important in the identification of bacterial isolates and in the identification of different bacterial species. These tests depend on the presence of certain enzymes, such as catalase, oxidase, urease, gelatinase, etc., produced by the bacteria.
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