Identification of acinetobacters on blood agar in presence of D-glucose by unique browning effect

A positive phenotypic characteristic of glucose-oxidizing acinetobacters was demonstrated with blood agar containing D-glucose. Glucose-oxidizing Acinetobacter baumannii, Acinetobacter genospecies 3, Acinetobacter lwoffii, and Acinetobacter genospecies 13 sensu Tjernberg and Ursing caused a unique brown discoloration of media supplemented with 5% blood (of horse, sheep, or human origin) and an aldose sugar (0.22 M D-glucose, D-galactose, D-mannose, D-xylose, or lactose). The browning effect was not observed when a ketose sugar (D-fructose or sucrose) was substituted for the aldose sugar or under high osmolarity in the presence of mannitol, glycerol, or sodium chloride. Other gram-negative nonfermenters (non-glucose-oxidizing acinetobacters, Pseudomonas aeruginosa, other Pseudomonas spp., Stenotrophomonas maltophilia, Flavobacterium spp., and Moraxella spp.) did not cause similar discoloration. This novel browning effect may serve as an alternative trait for identifying glucose-oxidizing acinetobacters.