【 Principle 】

Yeast extract provides nitrogen source, vitamins, and growth factors; Sodium chloride maintains a balanced osmotic pressure; Mutang, lactose, and sucrose are fermentable sugars that produce acid to turn the phenol red indicator yellow; Sodium deoxycholate inhibits Gram positive bacteria but does not affect the growth of Salmonella; Sodium thiosulfate can be reduced by certain bacteria to produce black iron sulfide by reacting with iron salts in ammonium iron citrate; Agar is a coagulant for culture media; Phenol red is a pH indicator.

Main components

Composed of yeast extract, L-lysine, xylose, lactose, sucrose, sodium chloride, sodium thiosulfate, sodium deoxycholate, phenol red, ammonium iron citrate, agar, 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 3 months.

This product is a disposable product.

[Sample Requirements]

Fecal samples from the human body.

Routine separation of fecal specimens: fecal samples from diarrhea patients are streaked to screen for Salmonella and Shigella, which are the basic screening plates for bacterial dysentery and Salmonella enteritis.

Purification and identification after enrichment: Salmonella enrichment broth such as SBG and TTB were transferred to XLD for isolation and purification of suspected target colonies.

Epidemiological investigation of food poisoning: During a mass outbreak of diarrhea, patients' feces and leftover food are cultured simultaneously to quickly trace foodborne pathogens.

Health examination for employees: Fecal examination in the catering and childcare industries, screening for Salmonella and Shiga health carriers.

Identification of miscellaneous bacteria in the Enterobacteriaceae family: relying on sugar fermentation and hydrogen sulfide staining, distinguish conditional pathogenic bacteria such as Escherichia coli, Proteus, and Citrobacter, and assist in screening for urinary tract infections and intestinal infections.

Salmonella: Gram negative flagellar bacteria, does not ferment lactose, sucrose, or xylose, produces H ₂ S; is a red colony with a black center; Glucose produces acid and gas (typhoid fever does not produce gas), urease is negative. Pathogenesis: typhoid fever, food poisoning, invasive enteritis.

Shigella: G ⁻ flagellar free bacteria, does not use lactose, sucrose, H ₂ S negative, and can ferment small amounts of xylose in a few cases; The colony is colorless/light red and has no black heart. Pathogenesis: Bacterial dysentery.