Table 1 Phenotypic and biochemical features of pathogenic bacteria isolated from ugba, an indigenous Nigerian food produced from African oil bean ( Pentaclethra macrophylla Benth)
| Â | Bacteria isolates | |||||
|---|---|---|---|---|---|---|
Characteristics | 1 | 2 | 3 | 4 | 5 | 6 |
 Color/pigment | yellow | black | pink | pink | pink | green |
 Gram reaction | + | − | − | − | − | − |
 Cell shape | coccus | rod | rod | rod | rod | rod |
 Catalase test | + | + | + | + | + | + |
 Oxidase test | − | − | − | − | − | + |
 Indole production | − | + | − | − | + | − |
 Motility | − | + | − | + | + | + |
 Methyl red test | − | + | + | − | + | − |
 Voges-Proskauer | + | − | + | + | − | − |
Hydrolysis of | ||||||
 Urea | + | − | + | + | + | − |
 Starch | − | − | + | + | − | − |
 Gelatin | − | − | − | − | + | + |
 Casein | − | − | + | − | − | − |
 Nitrate reduction | + | + | + | − | − | + |
 Coagulase test | + | − | + | − | − | − |
 Citrate utilization | − | − | + | + | + | + |
Sugar Fermentation | ||||||
 Glucose | + | + | + | + | + | + |
 Sucrose | + | + | + | + | + | + |
 Maltose | + | + | + | + | + | + |
 Mannitol | + | + | + | + | − | + |
 Lactose | + | + | + | + | − | − |
 Fructose | + | − | + | + | − | + |
 Sorbitol | − | + | + | + | − | − |
 Xylose | − | + | + | + | + | − |
 Arabinose | − | + | + | + | − | + |
Probable identity | Staphylococcus aureus | Escherichia coli | Klebsiella sp. | Enterobacter sp | Proteus sp. | Pseudomonas sp. |