This diagnostic assessment, commonly performed in microbiology laboratories, aids in the identification of Gram-negative bacteria, particularly Enterobacteriaceae. It evaluates a microorganism’s ability to ferment sugars (glucose, lactose, and/or sucrose) and produce hydrogen sulfide (HS). The test medium, a nutrient agar containing these sugars, a pH indicator (phenol red), and a thiosulfate indicator, is stabbed with a bacterial sample and incubated. Color changes and the presence or absence of blackening indicate the metabolic capabilities of the organism being tested.
Understanding the fermentation patterns and HS production of bacteria is crucial for clinical diagnosis, epidemiological studies, and food safety. It allows for the differentiation of pathogenic from non-pathogenic organisms and helps guide appropriate treatment strategies. Historically, it has been a cornerstone in bacterial identification, contributing significantly to our understanding of microbial metabolism and its role in various environments.
