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Biochemical Properties of a Newly Described Escherichia Species, Escherichia albertii

By Sharon L. Abbott, Jennifer O'Connor, Tom Robin, Barbara L. Zimmer and J. Michael Janda


Five strains of a newly described Escherichia species, Escherichia albertii, were extensively characterized by conventional biochemical methods and by commercial identification panels. E. albertii is an indole-negative species that ferments d-mannitol but not d-xylose. Because these strains are not included in the databases of commercial systems at present, they were most often identified as Hafnia, Salmonella, Escherichia coli, or, on one system (MicroScan dried overnight panels), Yersinia ruckeri

Topics: Bacteriology
Publisher: American Society for Microbiology
Year: 2003
DOI identifier: 10.1128/JCM.41.10.4852-4854.2003
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Provided by: PubMed Central
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