“…All isolates were V‐factor dependent, showing typical ‘satellite’ growth on solid plate cultures. Consistent with other studies (Ahmadi & Nasri, 2018; Badouei et al., 2014; Banani et al., 2007; Blackall & Soriano‐Vargas, 2020; Blackall et al., 1990; Falconi‐Agapito et al., 2015; Gallardo et al., 2020; Han et al., 2016; Luna‐Galaz et al., 2016; Nouri et al., 2020; Vargas & Terzolo, 2004), the result of the biochemical identification method was the isolation of Gram‐negative, catalase‐negative, oxidase‐negative coccobacilli, which were d‐xylose and trehalose‐negative in fermentation, but were able to ferment d ‐mannitol and maltose. These are some of the biochemical features of bacteria that cause IC (Blackall & Soriano‐Vargas, 2020).…”