Voges-Proskauer Test – Amrita University

In 1898 Voges and Proskauer characterized the fermentation of sugars by various bacterial isolates. This method was suggested for differentiation between bacterial isolates that produced coloration and those that did not. Both the methyl red and Voges-Proskauer tests are commonly used in conjunction with the indole and citrate tests, to form a group of tests […]

Continue Reading...