[An evaluation of the biochemical typing of Klebsiella cultures].

Abstract

The paper deals with the results of analysis of 219 strains of Klebsiella using 12 tests--fermentation of adonite, asparaginic acid, sodium citrate, dulcite, d-tartrate, glutamic acid, inosite, L-proline, sodium malonate; reactions with methyl red, Foges-Proscauer, with 5-ASA. A scheme for determining fermentovars of Klebsiella is suggested which includes the tests--fermentation of adonite, dulcite, d-tartrate, glutamic acid; color reaction with 5-ASA. The groups of Klebsiella different in origin are characterized by nonhomogeneous distribution of different fermentovars. The suggested method of biochemical labelling may be one of the basic ones in complex typing of Klebsiella.