Benedict's test is a chemical test that is used to test for the presence of reduced sugars within an analytical test. Thus, simple carbohydrates that contain an aldehyde or free ketone functional group are detected using this test. The test is basing itself upon Benedict's Reagent (also called Benedict's solution) which is a complex mix of sodium carbonate, sodium citrate, and the pentahydrate of copper(II) Sulfate.
In 1898, Voges as well as Proskauer (16)characterized the process of fermentation of sugars by a variety of bacteria. They demonstrated that the gas that was produced during the process was a mixture of H2 and CO2 that when they added KOH to the cultures been grown in glucose peptone medium to allow for a prolonged period of incubation in presence of oxygen certain organisms developed a red fluorescent color. While the exact nature of the color was not known in the early days, this technique was suggested to differentiate between the bacterial strains that produced it and ones that didn't. in 1906 Arthur Harden analyzed the fermentation products of Enterobacter aerogenes. He discovered that when it was surrounded by glucose, the organism made two compounds, acetoin as well as 2,3-butanedio.
Many bacteria produce a group of enzymes known as beta-lactamases that are mediated through genes in plasmids or the chromosomes. Beta-lactamase can be a constant process or it may be triggered through contact with antimicrobials. Beta-lactamases hydrolyze (and consequently inhibit) the beta-lactam ring of many Cephalosporins as well as penicillins. Beta-Lactamase Test is a rapid test to determine the presence of beta-lactamase , an enzyme that is produced by the strains from Staphylococcus aureus Neisseria gonorrhoeae, Branhamella catarrhalis as well as Haemophilus influenzae.
Human pathogenic bacteria transmitted via the fecal-oral route, i.e., primarily intestinal pathogens,