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Pancake Soy Polymyxin Broth
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Product Code:PD-030102054
Product Specifications:

250mL/bottle500mL/bottle1000mL/bottle

Product Usage:Suitable for the highly selective enrichment of Bacillus cereus and Staphylococcus aureus.
Product Overview

Phenylalanine-Soy Polymyxin Broth is a nutrient-rich liquid medium that, upon addition of polymyxin B (typically 1500 IU/15 mL), forms a selective enrichment system specifically designed to inhibit the growth of Gram-negative bacteria. This enables highly efficient selective enrichment of Bacillus cereus and Staphylococcus aureus.

Clinical application scenarios

Detection of Bacillus cereus in food: used for the determination of Bacillus cereus in dairy products, meat products, rice and other foods by multi tube fermentation method, and evaluated food hygiene and safety by counting with MPN method.

Disinfection effect test of disinfectant: used for verifying the sterilization effect of disinfectant. After neutralization, the sample is added to the culture medium to increase bacteria, and residual target bacteria such as Bacillus cereus can be detected to evaluate the effectiveness of the disinfection process.

Non selective enrichment of Staphylococcus aureus: This culture medium is nutrient rich and polymyxin B has no inhibitory effect on Gram positive bacteria, making it widely used for enrichment cultivation of Staphylococcus aureus.

Selective enrichment culture of hemolytic streptococcus: With the addition of supporting reagents, it can be used for selective enrichment culture of beta hemolytic streptococcus such as pyogenic streptococcus, combined with Columbia CNA blood plate isolation and identification.


Introduction to the Relevant Microbiological Characteristics

Bacillus cereus

Biological characteristics: Gram positive Bacteroides, with flat ends and a chain like arrangement of bacterial cells; There are spores, which do not protrude from the bacterial body and are located in the center or sub extreme; Aerobic or facultative anaerobic, with an optimal growth temperature of 28-32 ℃; Having flagella that can move; Producing lecithin enzyme, which can decompose phospholipids in yolk; Pathogenicity: Causes food poisoning (vomiting/diarrhea type), commonly seen in rice, dairy products, and meat products.

Cultivation characteristics: The cultivation conditions are 28-32 ℃, good growth for 18-24 hours, and cloudy broth; After transferring to MYP agar plates, pink colonies appeared with large sediment rings around them.