On solid media. A potatolike odor is made by S. ficaria
On strong media. A potatolike odor is made by S. ficaria, S. odorifera, and some strains of S. rubidaea (four, 65, 67). The potatolike odor is because of pyrazines produced by these species (four). Furthermore, all the other Neuromedin N Serratia species are at times described as possessing a fishyurinary odor due to trimethylamine andor ammonia production (59). Cells of Serratia are microscopically rodlike with rounded PubMed ID:https://www.ncbi.nlm.nih.gov/pubmed/11836068 ends and variety from 0.9 to two.0 m in length and from 0.five to 0.8 m in width (59). Like some other members of your Enterobacteriaceae, they may possess a bipolar, or “safety pin,” appearance on Gram staining, where the ends of the cells stain darker than the middle. Most strains of all Serratia species are motile, usually with peritrichous flagella (59), despite the fact that S. nematodiphila includes a single polar flagellum (425). Identification of S. marcescens. S. marcescens, the species most likely to be recovered from clinical specimens, is well known as among the list of couple of members from the Enterobacteriaceae that produces DNase, lipase, and gelatinase (28, 59). S. marcescens does not ordinarily ferment lactose, even though pigmented strains might initially appear to be lactose fermenters on MAC without the need of a precipitate around colonies (Fig. A). S. marcescens does not produce indole, is lysine and ornithine decarboxylase positive, and is arginine dihydrolase 
damaging. Moreover, S. marcescens ferments sucrose and Dsorbitol but will not ferment Larabinose or raffinose. S. marcescens could be differentiated from pigmented strains of each S. rubidaea and S. plymuthica by ornithine decarboxylase activity and also a lack of Larabinose and raffinose fermentation. There are lots of S.MAHLENS. ureilyticaCLIN. MICROBIOL. REV.marcescens biogroups and biovars; their differential characteristics are summarized in the existing edition of Bergey’s Manual of Systematic Bacteriology (59). See Table 5 for any chosen list of characteristics valuable for identifying S. marcescens and also other Serratia isolates towards the species level. Identification of Serratia species. As well as S. marcescens, most strains of species of your genus Serratia are good for DNase production and gelatin hydrolysis (28, 59). S. fonticola is negative for these tests, even though, is VogesProskauer negative, and is phenotypically considerably diverse from other Serratia species (45). Except for many strains of S. odorifera, Serratia species do not normally produce indole (28, 59), and only S. ureilytica and S. glossinae, both of which have not been implicated in human infections, generate urease (36, 46). Most strains of all species use citrate, hydrolyze esculin, hydrolyze corn oil (lipase), and are H2S unfavorable (28, 59, 425). S. odorifera is definitely the only species that does not hydrolyze Tween 80 (59). There are actually also general patterns of carbon source utilization for the genus. Most strains of every species utilize maltose, Dmannitol, Dmannose, and trehalose, although dulcitol just isn’t utilized by any species except for S. fonticola (28, 59). You’ll find biotypes of S. entomophila, S. grimesii, S. liquefaciens, S. odorifera, S. proteamaculans, S. quinivorans, and S. rubidaea, and differential traits for these biotypes are listed inside the current edition of Bergey’s Manual of Systematic Bacteriology (59). See Table 5 for selected phenotypic traits for each Serratia species; for extra total traits, consult the current editions of Bergey’s Manual of Systematic Bacteriology (59) along with the Manual of Clinical Microbiology (28).
