Neisseria meningitidis degrades which of the following sugars?

Neisseria meningitidis, a significant pathogen associated with bacterial meningitis, has the capacity to utilize specific sugars for growth and metabolism. The organism is known especially for its ability to ferment glucose and maltose.

Fermentation is a metabolic process by which sugars are converted into acids, gases, or alcohol in the absence of oxygen. Neisseria meningitidis can effectively utilize glucose and maltose, demonstrating its ability to ferment these two sugars, which is a critical biochemical characteristic used in laboratory identification of the organism.

The other options present sugars that Neisseria meningitidis does not ferment. For instance, fructose and sucrose are not metabolized by this bacterium, nor is the organism capable of efficiently utilizing galactose and lactose in the same context. Mannitol and xylose are also not substrates that Neisseria meningitidis can ferment. This selective ability to utilize glucose and maltose is important for identifying and differentiating Neisseria meningitidis in clinical microbiology.

Understanding the metabolic capabilities of this bacterium not only aids in laboratory identification but also provides insight into its pathogenic mechanisms during infection.