Egg yolk agar is used to detect which enzyme produced by Clostridium species?

Egg yolk agar is specifically used to detect the presence of lecithinase, an enzyme produced by certain species of Clostridium. Lecithinase, also known as phospholipase C, is involved in the breakdown of lecithin, a phospholipid found in egg yolk. When Clostridium species, such as C. perfringens, produce lecithinase, it leads to the hydrolysis of lecithin, resulting in a characteristic opaque zone surrounding the bacterial growth on the egg yolk agar.

This characteristic reaction is particularly important in differentiating Clostridium species from other bacteria, as it highlights their enzymatic activity. The ability to produce lecithinase is significant in both clinical microbiology and in understanding the pathogenicity of these organisms, especially in relation to foodborne illnesses.

The other enzymes listed—B-lactamase, catalase, and oxidase—are associated with different bacterial properties and do not pertain specifically to Clostridium species in the context of egg yolk agar. B-lactamase is involved in antibiotic resistance, catalase is important for breaking down hydrogen peroxide, and oxidase is related to the oxidative metabolism of bacteria. These enzymes serve different