【 Principle 】

Protein peptone and yeast extract provide protein, vitamins, and amino acids; Sodium chloride maintains a balanced osmotic pressure; Glucose provides a carbon source.

Main components

Composed of peptone, sodium chloride, glucose, yeast extract, and distilled water.

Storage conditions and expiration date

Storage conditions: This product should be stored in a dark environment at 2-8 ℃.

Validity period: The unopened original packaging has a validity period of 6 months.

This product is a disposable product.

[Sample Requirements]

Samples such as blood and ascites from the human body.

Bacterial universal enrichment culture: Resuscitation and enrichment of common pathogenic bacteria in various specimens to improve the detection rate of low load bacteria.

Purification, passage and preservation of bacteria: pure strain passage and activation, short-term preservation of standard strains.

Pre cultivation of biochemical experiments: Prepare fresh bacterial solution for oxidase, touch enzyme, and biochemical tube identification experiments.

Aseptic test negative control: blank control for sterile validation of culture medium, consumables, and diluent.

Pre sensitization of antibiotics: Standardized preparation of uniform bacterial suspension, adapted to paper diffusion method and broth dilution method for antimicrobial susceptibility testing.

Initial screening and pre culture of specimens: Preliminary culture of clinical specimens such as feces, pus, and swabs to observe for bacterial growth.

Gram negative bacteria

Escherichia coli: Gram negative short rod-shaped bacteria with flagella, motile, and no spores; Facultative anaerobic, fast reproduction rate, and uniform turbidity of the meat broth as a whole; Fermentation of lactose produces acid and gas.

Salmonella: Gram negative rods, mostly with flagella; Facultative anaerobic, vigorous growth, uniform and turbid liquid; Not fermenting lactose, mostly producing hydrogen sulfide.

Shigella: Gram negative short rod-shaped bacteria, lacking flagella and motility; Facultative anaerobic, mild turbidity; Fermented glucose, not fermented lactose.

Proteobacteria: Gram negative bacteria with abundant flagella and strong motility; Meat broth is prone to surface thin bacterial film and urease positivity.

Vibrio (Vibrio cholerae, Vibrio parahaemolyticus): Gram negative arc-shaped single ended flagella, motile; Neutral meat broth can grow, but the most suitable environment is alkaline conditions.

Gram positive cocci

Staphylococcus: Gram positive spherical, arranged in clusters of grapes, without spores; Facultative anaerobic, evenly turbid broth, strong salt tolerance.

Streptococcus/Enterococcus: Gram positive Streptococcus without spores; Facultative anaerobic, slow growth, mild turbidity in the culture medium