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Biotechnology and Biomedical Engineering
Microbiology Virtual Lab I
The medium commonly employed for lecithinase test is
Mannitol salt agar
Egg yolk agar
Mac Conkey agar
Importance of Lecithinase test is
Differentiate between Staphylococcus aureus and Escherichia coli
Determine the ability of microorganisms to produce Lecithinase.
Identify bacteria which are capable of producing endoenzymes.
Both b and c.
The opaque halo surrounding the bacterial colony when grown on egg yolk agar is due to
Break down of lecithin to phosphorylcholine and insoluble diglycerides.
Breakdown of phospholipids into phosphoglycerides.
Breakdown of starch into glucose by amylase.
None of the above.
MYP agar is specifically used for identification of
Bacillus subtilis from food
Bacillus antracis from food
Bacillus megaterium from food
Bacillus cereus from food
The lipoprotein component of egg yolk agar is
A causative agent of food poisoning in meat industry
The pH indicator and antibiotic incorporated in MYP agar are
Bromothymol blue and polymyxin
Phenol red and polymyxin
Bromothymol blue and Streptomycin
Phenol red and Streptomycin
Nagler’s reaction is commonly used for
Identification of Clostridium tetani
Identification of Clostridium perfringens
Identification of Bacillus cereus
Identification of Pseudomonas fluorescens
Clostridium species are
The dye in the Thioglycolate broth is
A strong producer of Lecithinase is
All the above
On incubation, Methylene blue strip in the anaerobic gas pak jar turn to colourless from blue. The reaction is due to
Liberation of Oxygen.
Liberation of Carbon dioxide.
Liberation of Sodium bicarbonate.
Addition of water.
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Cite this Simulator:
vlab.amrita.edu,. (2011). Lecithinase Test. Retrieved 31 March 2017, from vlab.amrita.edu/?sub=3&brch=73&sim=974&cnt=3
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