S. Typhimurium vs. S. Enteritidis

[ehalfnote]

Hello all,

I'm very close to finishing a microbe identification project. However, I'm unable to find much information about any differences in lab testing results between S. Typhimurium and S. Enteritidis. I've found plenty of information on differences from S. Typhi, but not Typhimurium. From what I've seen, both are glucose fermenters, indole and VP negative, MR positive, sulfur producing, citrate positive... the only difference I've seen mentioned (but haven't confirmed) is that Enteritidis might produce a gas while fermenting glucose that Typhimurium doesn't produce. Does anyone have any insights on what test will help me distinguish between these two?

Thanks!

[CharonY]

I am not up to date about the latest development in this area, as my work is more on the molecular side of things. However, by now most diagnostic labs have adapted to PCR(and/or Sequencing)-based methods. One of the reason is that biotyping among Salmonella serotypes can be quite inaccurate. It is generally assumed that the more ancient strain has a broader metabolic capability with newer strains subsequently losing them, which gives rise to significant overlaps, which complicate diagnostics. There are Typhimurium as well as Enteridis strains that produce gas during maltose fermentation, for example. But there are also members that don't in either group.