【 Principle 】

Casein hydrolysate and animal tissue hydrolysate provide ammonia sources; Yeast extract provides various vitamins; Glucose provides energy; Sodium chloride maintains a balanced osmotic pressure; Sodium bisulfite is a reducing agent.

Main components

Composed of casein hydrolysate, animal tissue hydrolysate, glucose, sodium chloride, yeast extract, sodium bisulfite, 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.

Brucella blood sample enrichment: suspected brucellosis patients' blood culture, cultured in a 37 ℃ CO ₂ environment for 7-14 days to repair damaged bacteria and improve detection rate.

Pre enrichment of microaerophilic Campylobacter: Pre enrichment of Campylobacter jejuni/colon in feces and food, antioxidant components reduce oxygen damage, and after enrichment, transfer to isolation plates.

Aseptic body fluid anaerobic bacteria enrichment: anaerobic bacteria are enriched in specimens such as pleural effusion and abdominal pus, and the buffer system neutralizes and metabolizes acidic products.

Resuscitation and enrichment of Streptococcus pyogenes: low bacterial count specimens such as Streptococcus pneumoniae and Streptococcus pyogenes are enriched.

Universal enrichment of sterile specimens: including blood, puncture fluid, and other aerobic, microaerophilic, and anaerobic bacteria, paired with blood agar plates for primary isolation.

Strain preservation and passage: Short term passage preservation of harsh cultivated bacteria such as Brucella, Campylobacter, and anaerobic bacteria to maintain bacterial activity.

Brucella genus

Biological characteristics: G ⁻ - shaped rod-shaped short rod-shaped bacillus, without spores, flagella, or capsules; Specialized aerobic, initial separation requires 5% to 10% CO ₂; Zoonotic disease, invading lymph nodes and bone marrow, causing long-term fever and bone and joint damage; High nutritional requirements, ordinary meat soup is difficult to grow.

Cultivation characteristics: 37 ℃, 5% CO ₂, 3-7 days; The appearance of the liquid is uniform with mild turbidity, sterile film, and no sediment; Add turbidity after prolonged cultivation; Microscopic examination revealed the presence of small G ⁻ - shaped bacilli; Repairing damaged Brucella in specimens significantly increases the positivity rate of blood and bone marrow specimens.

Campylobacter jejuni/colon

Biological characteristics: Gram negative S-shaped and Seagull shaped Campylobacter, microaerophilic (5% O ₂, 10% CO ₂), optimal at 42 ℃; Foodborne pathogens can cause hemorrhagic enteritis.

Cultivation characteristics: Micro aerobic at 42 ℃ for 24-48 hours; uniform turbidity of meat broth without pigment precipitation; Sodium bisulfite neutralizes oxygen toxicity, protects fragile curved bacteria, and is suitable for pre culturing low load fecal specimens.

Streptococcus (Group A, Streptococcus pneumoniae, Enterococcus)

Biological characteristics: Gram positive Streptococcus, facultative anaerobic; Streptococcus pneumoniae and Streptococcus pyogenes are common pathogenic bacteria in respiratory and bloodstream infections.

Cultivation characteristics: 35 ℃ aerobic/5% CO ₂; Mild and uniform turbidity, with a small amount of white fine sediment at the bottom; Streptococcus pyogenes can stably revive and proliferate.