【 Principle 】

Tryptone and yeast extract provide sources of ammonia, vitamins, and growth factors; Glucose provides a carbon source; Sodium chloride maintains a balanced osmotic pressure; Manganese sulfate can promote the growth of spores; Agar is a coagulant for culture media.

Main components

Composed of tryptone, yeast extract, glucose, sodium chloride, manganese sulfate, 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.

Wax sample confirmation identification: MYP suspicious colony transfer, relying on brown/black colonies to distinguish wax samples from other Bacillus species.

Food poisoning review: Inoculation of bacteria detected in rice flour, cooked food, and vomit to determine whether it is a diarrhea/vomiting type wax sample.

Food environment screening: high-risk wax contamination screening for meat products, ready to eat foods, and workstation smear samples.

Purification of Bacillus subtilis: Purification of single bacterial colonies from mixed bacterial samples, simplified screening using manganese staining.

Distinguishing closely related bacterial species: Preliminary differentiation of wax like, Suyun Jin, and mushroom shaped Bacillus through color differences.

Pathogenic spore counting: In food testing, separate counting of wax samples with manganese oxidation positive results is performed to assess safety risks.

Strain preservation activation: promotes spore formation during revival and passage, facilitating short-term preservation and toxin detection.

Bacillus cereus

Biological characteristics: G ⁺ Coarse rod-shaped bacteria, arranged in chains, with elliptical spores and non swollen bacterial cells; Manganese oxidase and phosphatidylcholine enzyme+are produced, but mannitol is not fermented. Contact enzyme+is facultative anaerobic; Spores are heat-resistant and storage resistant, and are prone to contaminating cooked foods such as rice and noodles; Foodborne pathogens, classified into vomiting type and diarrhea type toxins, can cause acute gastrointestinal symptoms.

Cultivation characteristics (30 ℃, 24-48 hours): The colony color is brown/black brown, flat, rough, with irregular edges, and can spread slightly. There are brown halos around the colony; Manganese oxidase oxidizes Mn ² ⁺ to MnO ₂ brown precipitate, which is a characteristic feature; Clear brown discoloration and vigorous growth can appear within 24 hours.