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Phosphatidylcholine, commonly known as lecithin, is a phospholipid widely distributed in animal tissues, egg yolk, and some higher plants. Certain microorganisms produce lecithinase (also called phospholipase C), an enzyme that hydrolyzes lecithin into diglycerides and phosphorylcholine.
Lecithinase activity is a key biochemical characteristic used to identify and differentiate various Gram-positive and Gram-negative bacteria, including pathogenic species such as Clostridium perfringens, Staphylococcus aureus, and Listeria monocytogenes.
Egg yolk agar is an enriched and differential medium used to detect lecithinase activity. Lecithin, a major component of egg yolk, is broken down by lecithinase-producing bacteria into insoluble diglycerides and phosphorylcholine. This reaction forms an opaque, white precipitate around bacterial colonies, indicating a positive lecithinase test.
Component | Quantity |
---|---|
Pancreatic digest of casein | 15.0 g |
Papaic digest of soybean meal | 5.0 g |
Sodium chloride | 5.0 g |
Yeast extract | 5.0 g |
L-Cystine | 0.4 g |
Hemin | 5.0 mg |
Vitamin K1 | 10.0 mg |
Egg yolk emulsion | 100.0 mL |
Agar | 20.0 g |
pH final 7,0 +/- 0,3 à 25 ° C.
1. Inoculation: Streak a single colony of the test organism in a straight line on egg yolk agar.
2. Incubation Conditions:
3. Observation: Examine the plate for an opalescent halo around the colonies.