【 Principle 】

Tryptone and beef extract provide carbon sources, nitrogen sources, vitamins, and minerals; Lactose, sucrose, and salidroside are fermentable sugars; Bile salts, sodium deoxycholate, bromothymol blue, and acid fuchsin inhibit Gram positive bacteria; Sodium chloride maintains a balanced osmotic pressure; Sodium thiosulfate and ammonium iron citrate are used to detect the production of hydrogen sulfide, causing the center of the colony to appear black; Agar is a coagulant for culture media; Bromothyroxine blue and acid fuchsin are used as pH indicators. Bacteria that ferment sugar to produce acid appear orange yellow, while those that do not ferment sugar appear blue-green.

Main components

Composed of tryptone, beef extract, lactose, sucrose, salidroside, bile salt, sodium chloride, bromothymol blue, acid fuchsin, sodium thiosulfate, ferric ammonium citrate, sodium deoxycholate, 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.

The preferred tablet for separating fecal and intestinal pathogenic bacteria: used for separating Salmonella and Shigella from the feces of diarrhea patients, distinguishing intestinal pathogenic bacteria from normal coliforms.

Isolation and identification after enrichment: SBG, TTB and other enrichment broths were transferred to HE for purification of suspected Salmonella and Shigella colonies.

Food poisoning specimen testing: During a collective diarrhea outbreak, food and feces are simultaneously marked to quickly screen for foodborne Salmonella.

Health professionals undergo physical and fecal examinations to identify carriers of Salmonella and Shigella.

Distinguishing pathogenic and non pathogenic Escherichia coli: preliminary screening based on lactose fermentation and hydrogen sulfide production

Salmonella: Gram negative flagellar bacteria, does not ferment lactose, produces H ₂ S; colonies are green with a black brown center; Causing typhoid fever and food poisoning.

Shigella: G ⁻ flagellar free bacteria, does not ferment lactose, does not produce H ₂ S; the colony is colorless and transparent, completely green without black hearts; Causing bacterial dysentery.

Escherichia coli: G ⁻ short rod-shaped bacteria, blunt and round at both ends, mostly with flagella and common pili, pathogenic strains can carry capsules, without spores; Fermented lactose produces acid, with orange red colonies that are mildly inhibited by bile salts.

Proteus: Gram negative flagellar bacteria, without spores or capsules; Most of them produce H ₂ S, with some delayed fermentation of lactose, and the colonies are green with black hearts or yellowish.