【Principle】

Peptone provides nutrients such as carbon sources, nitrogen sources, and vitamins necessary for bacterial growth; lactose serves as a fermentable carbon source; bile salts No. 3 and crystal violet primarily inhibit the growth of Gram-positive bacteria; neutral red acts as an acid-base indicator; and agar functions as a gelling agent. Bacteria capable of fermenting lactose grow on this medium and produce acid, causing the neutral red indicator to turn red, thereby giving the bacterial colonies a reddish appearance.

[Main Ingredients]

Composed of peptone, lactose, bile salt No. 3, sodium chloride, neutral red, crystal violet, agar, and distilled water.

【Storage Conditions and Shelf Life】

Storage conditions: This product should be stored in a light-protected environment at 2-8°C.

Validity period: The unopened original packaging has a shelf life of 3 months.

This product is for single-use only.

Preliminary screening of fecal and intestinal pathogenic bacteria: isolate Salmonella and Shigella, distinguish normal intestinal bacteria from pathogenic bacteria, and quickly identify suspicious bacterial colonies.

Urinary infection isolation and culture: Check for common urinary tract infections such as Escherichia coli and Klebsiella pneumoniae, and distinguish between pathogenic bacteria and Gram positive miscellaneous bacteria.

Fluid and secretion detection: Inhibit Gram positive bacteria and enrich Gram negative opportunistic pathogens from intestinal sources.

Surveillance of nosocomial infections: Screening for multidrug-resistant bacteria such as Klebsiella pneumoniae and Proteus mirabilis to assist in epidemiological investigations of nosocomial infections.

Food hygiene auxiliary testing: isolation of Salmonella and pathogenic Escherichia coli from vomit and suspicious food, assisting in tracing food poisoning.

Preliminary typing of intestinal bacteria: rapid determination of lactose fermentation ability through colony red/colorless, providing preliminary basis for subsequent identification.

Escherichia coli

Biological characteristics: Gram-negative short bacillus, facultative anaerobe, mostly motile; fermentates glucose and lactose to produce acid and gas; IMViC: ++--; conditional pathogen, commonly causing intestinal, urinary tract, and foodborne infections.

MacConkey colony characteristics: medium-sized, brick-red/dark red, turbid raised colonies, often surrounded by a faint bile salt precipitation halo; some strains exhibit extremely strong fermentation, resulting in darker coloration.

 Klebsiella (Klebsiella pneumoniae, Klebsiella oxytoca)

Biology characteristics: Gram-negative, short and stout bacillus, flagellum-free and spore-free, with a thick capsule and motility-negative; strongly ferments lactose without gas production or with minimal gas production; IMViC: --++; nosocomial pathogen (pneumonia, intra-abdominal, urinary tract infections).

MacConkey colony characteristics: large, thick, viscous pink/red colonies, with obvious stringing when streaked, and a moist, shiny appearance.

Salmonella genus (Salmonella typhi, Salmonella enteritidis, etc.)

Biology characteristics: Gram-negative bacillus, with peritrichous flagella and motility positive; only ferments glucose but not lactose; majority produce hydrogen sulfide; foodborne pathogen, causing typhoid fever and food poisoning.

Shigella species (Shigella dysenteriae, Shigella flexneri, Shigella sonnei)

Biology characteristics: Gram-negative short bacillus, flagellum-free and non-motile, non-lactose fermenting; invasive pathogen, causing bacillary dysentery.

MacConkey colony characteristics: small, smooth, colorless, and transparent colonies, significantly smaller in size than Escherichia coli.