Efficacy of the Ryu nonstaining KOH technique for rapidly determining Gram reactions of food-borne and waterborne bacteria and yeasts

A simple and rapid (60 s) nonstaining technique with 3% potassium hydroxide to determine Gram reactions was tested with 495 food-borne and waterborne bacteria and yeasts. In KOH, suspensions of gram negative bacteria become viscous and string out. Gram-positive bacteria are not affected. There was 1...

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Veröffentlicht in:	Applied and Environmental Microbiology 1995-10, Vol.61 (10), p.3756-3758
1. Verfasser:	Powers, E.M. (U.S. Army Soldier System Command, Natick, MA.)
Format:	Artikel
Sprache:	eng
Schlagworte:	ALIMENTOS Animals Bacteria BACTERIA GRAM NEGATIVA BACTERIA GRAM POSITIVA BACTERIE GRAM NEGATIF BACTERIE GRAM POSITIF Bacteriology BIODEGRADACION BIODEGRADATION Biological and medical sciences CONTAMINACION CONTAMINATION CULTIVO DE CELULAS CULTURE DE CELLULE Evaluation Studies as Topic Food contamination & poisoning Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Gentian Violet Gram-Negative Bacteria - isolation & purification Gram-Positive Bacteria - isolation & purification HIDROXIDOS Humans Hydroxides HYDROXYDE INFECCION INFECTION METHODE METODOS Microbiological Techniques Phenazines POTASIO POTASSIUM Potassium Compounds PRODUIT ALIMENTAIRE TECHNIQUE ANALYTIQUE TECNICAS ANALITICAS VISCOSIDAD VISCOSITE Water Microbiology Yeast Yeasts - isolation & purification
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Beschreibung
Zusammenfassung:	A simple and rapid (60 s) nonstaining technique with 3% potassium hydroxide to determine Gram reactions was tested with 495 food-borne and waterborne bacteria and yeasts. In KOH, suspensions of gram negative bacteria become viscous and string out. Gram-positive bacteria are not affected. There was 100% correlation between the KOH string test results and gram-positive and gram-negative strains
ISSN:	0099-2240 1098-5336
DOI:	10.1128/aem.61.10.3756-3758.1995