【 Principle 】

Tryptone and yeast extract provide the necessary carbon, nitrogen, vitamins, and growth factors for bacterial growth; L-Cysteine and sodium thioglycolate can keep the system at a low redox potential, which is beneficial for eliminating toxic peroxides produced during bacterial growth and metabolism. In addition, the thiol group of L-cysteine can neutralize the toxicity of heavy metals; Sodium chloride maintains the osmotic pressure required for bacterial growth; Blade Tianqing is an oxidizing and reducing agent, with a pink oxidation state and a colorless reduction state; Agar can prevent the diffusion of carbon dioxide and oxygen, thereby creating an anaerobic environment.

Main components

Composed of tryptone, yeast extract, L-cysteine, glucose, sodium chloride, sodium thioglycolate, cresol, 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 6 months.

This product is a disposable product.

Aseptic testing of drugs: specifically designed for pharmacopoeia standards, it involves culturing aerobic bacteria, facultative anaerobic bacteria, and anaerobic bacteria separately to determine the sterility of injections, implanted devices, and other materials.

Anaerobic bacterial enrichment and recovery: used for liquid enrichment of anaerobic bacteria such as Clostridium perfringens and Clostridium difficile, and for creating a deep anaerobic environment with thioglycolate.

Disinfection effect verification: Sterilize the carrier or neutralize the sample to increase bacteria, detect residual live bacteria, and evaluate the killing effect of moist heat, ethylene oxide, etc.

Anaerobic initial screening of food: Pre bacterial enrichment of meat products, canned goods and other samples, enrichment of Clostridium perfringens, etc., for subsequent identification and plate separation.

Clinical deep infection bacterial growth: Increased bacterial growth in specimens such as pus and blood, and detection of both aerobic and anaerobic pathogens to assist in infection diagnosis.

Laboratory quality control: Simultaneous cultivation of aerobic and anaerobic standard strains to verify anaerobic maintenance ability and nutritional growth promoting performance.

Screening for spoilage bacteria in vacuum packaging and canned food: detect anaerobic spoilage bacteria or pathogenic clostridia, and assess storage risks.

Clostridium perfringens

Biological characteristics: G ⁺ Coarse anaerobic Bacillus, with capsules, not motile; Reduce sulfite and ferment to produce gas; Food and trauma infection pathogens.

Cultivation characteristics: The base of the culture is turbid and produces gas, with small bubbles visible at the bottom layer; The upper layer is clear, and only the lower layer reproduces extensively.

Clostridium difficile

Biological characteristics: G-anaerobic Bacillus, intestinal opportunistic pathogen, antibiotic associated diarrhea pathogen.

Cultivation characteristics: The bottom of the tube is uniformly turbid, without a large number of bubbles, and only grows anaerobically in the bottom layer.

Bacteroides fragilis

Biological characteristics: G ⁻ Non spore specific anaerobic bacteria, normal gut microbiota in the human body, common pathogenic bacteria in abdominal and deep abscesses.

Cultivation characteristics: Mild to moderate turbidity at the bottom, no bacterial proliferation in the upper layer.