Gonococcus ferments: September 2004
**Core Concept**
Gonococcus fermentation is a key characteristic used to identify and differentiate Neisseria gonorrhoeae, the causative agent of gonorrhea, from other Neisseria species. The ability to ferment certain sugars is a crucial factor in identifying this bacterium in the laboratory.
**Why the Correct Answer is Right**
Neisseria gonorrhoeae is a Gram-negative diplococcus that ferments glucose, maltose, and sucrose, but not lactose. This is due to the presence of enzymes such as maltose-6-phosphate dehydrogenase, which is responsible for the breakdown of maltose into glucose-6-phosphate. The fermentation of these sugars is a key diagnostic feature of N. gonorrhoeae and is used in various laboratory tests, including the Neisseria Identification Test.
**Why Each Wrong Option is Incorrect**
**Option A:** Incorrect, as N. gonorrhoeae does ferment glucose, which is not a distinguishing feature from other Neisseria species.
**Option B:** Incorrect, as N. gonorrhoeae does ferment maltose, but this is not the correct answer as the question is incomplete.
**Option D:** Incorrect, as N. gonorrhoeae does ferment sucrose, but this is not the correct answer as the question is incomplete.
**Clinical Pearl / High-Yield Fact**
It's essential to note that the identification of N. gonorrhoeae is often challenging due to its fastidious growth requirements and the presence of other Neisseria species that can cause similar infections. Therefore, a combination of laboratory tests, including fermentation tests and molecular techniques, is often used to confirm the diagnosis.
**Correct Answer:** C.