A Three-Tube Scheme for Same-Day Presumptive Identification of Klebsiella  pneumoniae in Clinical Specimens

Bashir Ismail Olawale; Hauwa Tahir; Sanusi Magaji; Ayokunu Akinyemi Odewumi

doi:10.56919/usci.1122.006

Authors

Bashir Ismail Olawale Department of Biological Sciences, Abubakar Tafawa Balewa University, Bauchi State https://orcid.org/0000-0002-9191-0311
Hauwa Tahir Department of Science Laboratory Technology, Abubakar Tatari Ali Polytechnic, Bauchi https://orcid.org/0000-0002-5665-2951
Sanusi Magaji Department of Science Laboratory Technology, Abubakar Tatari Ali Polytechnic, Bauchi https://orcid.org/0000-0002-3460-1897
Ayokunu Akinyemi Odewumi 3Department of Microbiology, Faculty of Life Sciences, Ahmadu Bello University, 810001, Zaria https://orcid.org/0000-0003-0785-6859

DOI:

https://doi.org/10.56919/usci.1122.006

Keywords:

Three-tube, Colonial characteristics, Klebsiella pneumoniae, Gluconate-nitrate, Motility, Urease

Abstract

A three-tube scheme that comprised a urease tube, motility tube and a gluconate-nitrate composite medium tube was evaluated for its reliability in correctly predicting the identity of Klebsiella pneumoniae after six hours of incubation. A total of 33 strains were used to assess the scheme, of which 17 were laboratory stock cultures, 14 were fresh clinical isolates, and two were environmental isolates from soil samples. The three tubes were heavily inoculated to give a density approximating McFarland No. 7 turbidity standard, which is roughly equivalent to a bacterial suspension with a concentration of 21 x 10⁸ organisms/ml. The three-tube scheme identified all the five strains of Klebsiella pneumoniae tested correctly, but it was only able to accurately identify 23 out of 28 strains that were not Klebsiella pneumoniae. The scheme falsely identified five test strains that were not Klebsiella pneumoniae. The scheme had a sensitivity of 100 %, a specificity of 82.1 %, a positive predictive value of 50 % and a negative predictive value of 100 %. The scheme should perform better if the distinctive colonial characteristics of isolates on MacConkey agar were considered when predicting making prediction about identity, and a stricter interpretation of the results provided by the scheme was adopted.

References

Abdessalam C, Jonathan H, Stephane E, Manuela T, Myriam G, Patrice F, Jacques S. (2010). Comparison of two matrix-assisted laser desorption ionization time of flight mass spectrometry methods with conventional phenotypic identification for routine identification of bacteria to the species level. Journal of Clinical Microbiology;48(4):1169–1175. https://doi.org/10.1128/JCM.01881-09 .

Aguoru, C. U., Onda, M. A., Omoni, V. T., & Ogbonna, I. O. (2014). Characterization of moulds associated with processed garri stored for 40 days at ambient temperature in Makurdi, Nigeria. African Journal of Biotechnology, 13, 673-677. https://doi.org/10.5897/AJB2013.12187

Akindahunsi, A. A., Oboh, G., & Oshodi, A. A. (1999). Effect of fermenting cassava with Rhizopus oryzae on the chemical composition of its flour and garri. Rivista Italiana Delle Sostanze Grasse, 76, 437-440.

Alexopoulus, C. J., Mims, W., C., & Blackwell, M. (1996). Introductory Mycology (4th Edition ed.). New York.: John Wiley pp. 1-50.

Asegbeloyin, J. N., & Onyimonyi, A. E. (2007). The effect of different processing methods on the residual cyanide of ‘Gari’. Pakistan Journal of Nutrition, 6(2), 163-166.

Asegbeloyin, J. N., & Onyimonyi, A. E. (2007). The effect of different processing methods on the residual cyanide of ‘Gari’. Pakistan Journal of Nutrition, 6(2), 163-166. https://doi.org/10.3923/pjn.2007.163.166

Atlas R. M.; Brown, A. E. and Parks, L. C. (1995). Laboratory Manual of Experimental Microbiology. (1st ed.). Mosby.Inc. Missouri.

Ayeni FA, Gbarabon T, Andersen C, Nørskov-Lauritsen N. (2015). Comparison of identification and antimicrobial resistance pattern of Staphylococcus aureus isolated from Amassoma, Bayelsa state, Nigeria. African Health Sciences;15(4):1282–1288. https://doi.org/10.4314/ahs.v15i4.30

Buxton, R. (2021). Nitrate and nitrite reduction test protocols. In Laboratory Protocols, American Society for Microbiology Washington, D.C., 2011; pp https://www.asmscience.org/content/education/protocol/pro tocol.

Cheesebrough M. (2000). District laboratory practice in tropical countries Part 2. Cambridge University Press; Cambridge: pp. 63–70.

Cruickshank, R.; Duguid, J. P.; Marmion, B. P. and Swatr, R.G. A. (1975). Medical Microbiology. (12th ed.). Churchill Livingston, London, Williams and Wilkins. London

Edem, D. O., Ayatse, J. O., & Itam, E. H. (2001). Effect of soy protein supplementation on the nutritive value of ‘gari’ (farina) from Manihot esculenta. Food Chemistry, 75, 57-62. https://doi.org/10.1016/S0308-8146(01)00183-2

Georgia, C. A., & Olufunmilayo, O. S. (2016). Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) of fungal contaminant of garri. . Microbiological Research, 4(2), 11-16.

Harbor, C. I., & Ogundu, E. C. (2009). Effect of processing on cyanide reduction in different cassava products. Nigerian Journal of Biochemistry and Molecular Biology , 24(1), 35-37.

Huch, M., Hanak, A., Specht, I., Dortu, C. M., Thonart, P., Mbugua, S., Franz, C. M. (2008). Use of Lactobacillus strains tostart cassava fermentations for Garri production. International Journal of Food Microbiology, 128, 258-267

https://doi.org/10.1016/j.ijfoodmicro.2008.08.017 .

Iroha, I. R., Ayogu, T. A., Oji, A. E., Afiukwa, F. N., Nwuzo, A. C. (2011). Comparison of matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) with conventional culture and biochemimical method of bacteria identification to species level. Journal of Medical Laboratory and Diagnosis;2(1):1–4.

Jekayinfa, S. O., & Olajide, J. O. (2007). Analysis of energy usage in the production of three selected cassava-based foods in Nigeria. . Journal of Food Engineering, 82, 217-226.

https://doi.org/10.1016/j.jfoodeng.2007.02.003

Jonathan, G., Ajayi, I., Omitade, Y. (2011). Nutritional compositions, fungi and aflatoxins detection in stored ‘gbodo’ (fermented Dioscorea rotundata) and ‘elubo ogede’ (fermented Musa parasidiaca) from Southwestern Nigeria. African Journal of Food Science, 5(2), 105-110.

Kostinek, M., Specht, I., Edward, V. A., Schillinger, U., Hertel, C., Holzapfel, W. H., & Franz, C. M. (2005). Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Garri, a traditional African food. System of Applied Microbiology, 28(6), 527-540. https://doi.org/10.1016/j.syapm.2005.03.001

Obadina, A. O., Oyewole, O. B., & Odusami, A. O. (2009). Microbiological safety and quality assessment of some fermented cassava products (lafun, fufu, gari). Scientific Research and Essay, 4(5), 432-435.

Oduro, I., Ellis, W. O., Dziedzoave, N. T., & Nimako-Yeboah, K. (2000). Quality of garri from selected processing zones in Ghana. Food Control, 11, 297-303. https://doi.org/10.1016/S0956-7135(99)00106-1

Ogiehor, I. S., Ikenebomeh, M. J. (2005a). Extension of Shelf Life of Garri by Hygienic Handling and Sodium Benzoate Treatment. African Journal of Biotechnology, 4(7), 744-748. https://doi.org/10.5897/AJB2005.000-3135

Ogiehor, I. S., Ikenebomeh, M. J. (2005b). Extension of Shelf Life of Garri by Hygienic Handling and Sodium Benzoate Treatment. African Journal of Biotechnology, 4(7), 744-748. https://doi.org/10.5897/AJB2005.000-3135

Ogiehor, I. S., Ikenebomeh, M. J. (2005c). Extension of Shelf Life of Garri by Hygienic Handling and Sodium Benzoate Treatment. African Journal of Biotechnology, 4(7), 744-748. https://doi.org/10.5897/AJB2005.000-3135

Ogiehor, I. S., Ikenebomeh, M. J., Ekundayo, A. O. (2007). The bioload and aflatoxin content of market garri from some selected states in southern Nigeria: public health significance. African Health Science 7(4), 223-227. https://doi.org/10.4314/dai.v14i3.15442

Osho, S. M., Dashiell, K. E. (2002). The processing and acceptability of fortified cassava-based product garri with soybean. Discovery Innovation, 14, 186-191.

Panda, A., Sravya K., Jyotish C.S., Alagiri S., Shehla K. (2014). MALDI-TOF mass spectrometry proteomic based identification of clinical bacterial isolates. Indian Journal of Medical Research; 140:770–777.

Ray, R.C., Sivakumar, P. S. (2009a). Traditional and novel fermented foods and beverages from tropical root and tuber crops: review. International Journal of Food Science Technology, 44, 1073-1087. https://doi.org/10.1111/j.1365-2621.2009.01933.x

Ray, R. C., Sivakumar, P. S. (2009b). Traditional and novel fermented foods and beverages from tropical root and tuber crops: review. International Journal of Food Science Technology, 44, 1073-1087. https://doi.org/10.1111/j.1365-2621.2009.01933.x

Steinkraus, K. H. (1997). Classification of fermented foods: Worldwide review of household fermentation technique. Food Control, 8, 311-31. https://doi.org/10.1016/S0956-7135(97)00050-9

A Three-Tube Scheme for Same-Day Presumptive Identification of Klebsiella pneumoniae in Clinical Specimens

Authors

DOI:

Keywords:

Abstract

References

Downloads

Published

How to Cite

Issue

Section

License

Most read articles by the same author(s)

METRICS

ABSTRACTING AND INDEXING:

Keywords