RESULTS

Table 4.1: Colonial Morphology Of Gram Negative Rod Bacteria

Bacteria Colonial Morphology
Form Elevation Margin Texture
Nutrient Macconkey Nutrient Macconkey Nutrient Macconkey Nutrient Macconkey
Agar (NA) Agar Agar (NA) Agar Agar (NA) Agar Agar (NA) Agar
E. coli Punctiform Punctiform Raised Raised Entire Entire Smooth Smooth
(Larger)
Pseudomionas Circular Irregular Raised Raised Entire Entire Moist Moist
aeruginosa
Serratia Circular Circular Umbonate Umbonate Entire Entire Mucoid Mucoid
marcescens (Regular)
Proteus Circular Circular Convex Pulvinate Entire Entire Smooth Smooth
vulgaris
Shigella sp Circular Circular Convex Slightly Entire Entire Rough Rough
Convex

Table 4.2: Motility Test Of Gram Negative Rod Bacteria

Bacteria Motile Non – motile
E. coli  (vibration movement)
Pseudomionas aeruginosa 
Serratia marcescens 
Proteus vulgaris 
Shigella sp 
Table 4.3: Biochemistry Test Of Gram Negative Rod Bacteria
Bacteria Urea Broth TSI Litmus Milk Sugar
Butt Slant Lactose Sucrose Maltose Glucose
E. coli Negative Acid (A) Alkaline (K) Acid pH Positive Negative Positive Positive
(pink colour production production production production
due to
fermentation
of lactose)
Turns to
medium pink
Pseudomionas Negative Alkaline (K) Alkaline (K) Alkaline Negative Negative Negative Negative
aeruginosa production production production production
Serratia Positive Alkaline (K) Acid (A) Acid clot or Negative acid Positive gas Positive gas Positive gas
marcescens (change curd (solid in production production production production
colour) Red in colour Yellow in lower tube,
colour casein
Glucose protein
fermentation coagulation)
only
Proteus Change Alkaline (K) Acid (A) Purple colour Negative Positive Positive Positive
vulgaris colour to turned milky production production production production
pink Red in colour Yellow in cloudy
colour No gas Presence of Presence of Presence of
production gas gas gas
Shigella sp Negative Alkaline (K) Acid (A) Acid clot or Negative Negative Variable Positive
curd production production production

Without gas
Table 4.4: Characteristics Of Spoiled Food
Type Of Food Sample Food Spoilage Bacteria
Odour Texture Colour
Nasi Lemak Unpleasant Smell Sticky Whitish