【 Principle 】

Peptone and beef extract provide ammonia, nitrogen, amino acids, and other nutrients to meet the needs of bacterial growth; Sodium chloride maintains a balanced osmotic pressure.

Main components

Composed of peptone, beef extract, and sodium chloride 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.

Enrichment culture: Enrichment and amplification of a small amount of target bacteria in specimens to improve detection rates, commonly used for initial enrichment of low bacterial count specimens such as feces, pus, and drinking water;

Pre cultivation of biochemical experiments: pure bacterial liquid cultivation, preparation of bacterial liquid for biochemical and serum agglutination identification;

Preparation of drug sensitivity test bacterial solution: Prepare a suspension of Maillard turbidity bacteria and conduct bacterial drug sensitivity testing;

Strain preservation and passage: short-term strain passage, liquid preservation;

Aseptic inspection: Aseptic testing of drugs, medical devices, and injection solutions, observing whether the liquid is turbid to determine contamination.

Escherichia coli: short rod-shaped bacteria with flagella and pili, no spores, facultative anaerobic; The broth grows uniformly turbid, fermenting lactose to produce acid and gas, IMViC (++--)， Most normal intestinal bacteria can cause enteritis and urinary tract infections due to pathogenic strains.

Staphylococcus aureus: arranged in a spherical grape shape with no flagellar spores, facultative anaerobic; The broth is turbid, there may be a small amount of sediment at the bottom of the tube, the enzyme is positive, and most of the plasma coagulases are positive, which can cause suppuration and food poisoning.

Bacillus subtilis: G ⁺ crude bacillus, flagella, producing endophytic spores, aerobic; The surface of meat soup often forms a thin film, the bottom layer is turbid, and there are saprophytic bacteria, which can cause disease under certain conditions.

Salmonella: Gram negative bacteria with flagella but no spore capsule, facultative anaerobic; The meat soup is uniformly cloudy and does not ferment lactose, causing typhoid fever and food poisoning.

Pseudomonas aeruginosa: Gram negative bacteria, single ended flagella, aerobic; The broth is turbid and the culture medium may appear green, producing pyocyanin. It is a hospital acquired pathogen that can cause wounds and urinary tract infections.