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Probably because there is brom cresol purple in the medium. The bacteria ferments sugar which causes a decrease in pH, which optimalizes conditions for ornithine decarboxylation which again raises pH by formation of amines. Therefore, with ODC negative bacteria the pH will remain low which causes the indicator to change colour to yellow, and with ODC positive bacteria the pH will rise, and thus there will be no colour change. Source: http://aem.asm.org/cgi/reprint/23/4/710.pdf

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