“…The strains of yersinia were identified to species and biogroup level in standard media [12], using the following biochemical reactions at 30°C: decarboxylation of lysine and ornithine, production of urease, deamination of phenylalanine, hydrolysis of Tween 80 [13], pyrazinamide [14], ONPG, and aesculin, fermentation of glucose, mannitol, lactose, saccharose, rhamnose, dulcitol, raffinose, cellobiose, melibiose, inositol, sorbitol, xylose, and mucate, utilisation of malonate, citrate and acetate, production of gas, acetoin, indole, and H2S, and the methyl-red reaction. Motility was tested at 30°C and 37 'C, and congo-red binding as well as low-calcium-response were determined on congo-red magnesium oxalate agar [15] [1]. Food histories were.…”