【 Principle 】

Protein peptone and beef extract peptone provide nitrogen sources, vitamins, and raw minerals; Lactose, glucose, and sucrose are fermentable carbon sources, and their acid production is measured by phenol red indicator. The acidity is yellow and the alkalinity is red; Sodium thiosulfate can be reduced by certain bacteria to hydrogen sulfide, which reacts with iron salts in ferrous sulfate to form black ferrous sulfide; High levels of sodium chloride maintain the equilibrium osmotic pressure of Vibrio species; Agar is a coagulant.

Main components

Composed of peptone, beef extract, sodium chloride, lactose, glucose, sucrose, sodium thiosulfate, ferrous sulfate, phenol red, 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.

Biochemical identification of Vibrio parahaemolyticus: According to GB 4789.7, determine the sugar fermentation characteristics (K/A: slant red, bottom yellow).

Identification and differentiation of Vibrio alginolyticus: Distinguish Vibrio alginolyticus (A/A) from Vibrio parahaemolyticus (K/A) based on the results of sucrose fermentation.

Confirmation of foodborne Vibrio: Biochemical verification of suspected bacterial colonies purified from food poisoning specimens supports epidemiological diagnosis.

Vibrio biochemical identification complete set test: matched with biochemical tubes such as mannitol and lysine decarboxylase to complete the complete identification.

Preliminary screening of auxiliary halophilic characteristics: Combining salt and salt free controls to assist in determining halophilic properties and distinguishing between Vibrio and Escherichia coli.

Vibrio parahaemolyticus

Biological characteristics: Gram negative polymorphic Vibrio, single ended single flagellum, active in movement; Strong halophilic (NaCl concentration 2% -4%), grows well in a 3% NaCl environment; Facultative anaerobic, oxidase positive; The primary pathogenic bacteria of seafood food poisoning can produce heat-resistant hemolytic toxin (TDH).

Reaction characteristics: Bottom layer yellow, sloping surface red; No black heart, no gas.

Vibrio alginolyticus

Biological characteristics: Gram negative Vibrio, strongly halophilic (NaCl concentration of about 3% -6%); Active in sports and positive for oxidase; Commonly found in marine environments, occasionally causing wound infections and otitis media; Fermented sucrose.

Reaction characteristics: inclined surface is completely yellow, bottom layer is yellow; No H ₂ S, trace or no gas production.