| Technique | LECITHOVITELLIN ,(/,)/,( |
| Principle | LV) Lecithovitellin is the lipoprotein component of egg yolk and it can be obtained as a clear yellow liquid by mixing egg yolk with saline. lecithovitellin becomes opalescent when digested by lecithinases. This appearance as oplascent zones around lecitninase producing colonies on LV agar. lipolytic organisms also digest the egg yolk to fatty acid and cause the production of a pearly layer of iridescent film. When the plate is flooded with saturated aqueous cupric sulphat e, drained of the excess and dried for 20 minutes, an insolulble bright greenish blue soap is formed in those areas containing free fatty acid. |
| Cautions | |
| Method | |
| Results | |
| Positive control | Opalescence Clostridium perfringens pearly layer Clostridium sporogenes |
| Negative control | no reaction Bacillus subtilis |
| Reagents | |
| Reference |