Neisseria meningitides degrades which of the following sugars?

Neisseria meningitidis is known for its ability to ferment certain sugars, specifically glucose and maltose. This capability is significant for identifying and differentiating this bacterium from other species within its genus.

Glucose is a primary metabolite for many bacteria, and N. meningitidis can efficiently utilize it for energy through fermentation pathways. This characteristic helps in laboratory culture and testing, where glucose fermentation often indicates the presence of certain membranes and enzymes typical of pathogenic strains.

Maltose, another sugar, also serves as a substrate for fermentation in N. meningitidis. The bacterium can hydrolyze maltose, indicating that it possesses the necessary enzymes to break down this disaccharide into its monosaccharide components for further metabolism.

Lactose, in contrast, is not fermented by Neisseria meningitidis, so it does not contribute to the identification or metabolic profile of this pathogen.

Given that N. meningitidis can degrade both glucose and maltose, the correct answer reflects the bacterium’s capacity to utilize these two sugars, hence the choice that includes both options is appropriate.