【 Principle 】

Gelatin trypsin hydrolysate provides nitrogen source, vitamins, and growth factors; Lactose is a fermented sugar; Bile salts and bromocresol violet can inhibit the growth of Gram positive bacteria.

Main components

Composed of gelatin trypsin hydrolysate, lactose, bovine bile salt, bromocresol violet, 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 6 months.

This product is a disposable product.

Selective enrichment of coliform bacteria: Pre enrichment of coliform bacteria in food, drinking water, and traditional Chinese medicine samples to improve detection rates.

Pre treatment of bacterial control inspection: cultivation of Escherichia coli and coliform bacteria in the microbial limit of drugs.

Water sample pollution screening: enrichment of intestinal gram-negative bacteria in domestic and production water.

Enrichment before isolation of miscellaneous bacteria: containing a large amount of miscellaneous bacteria samples, using bile salts to inhibit Gram positive bacteria and enrich intestinal negative bacteria.

Preliminary screening for hygiene risks: initial detection of increased coliform bacteria in food processing contact surfaces and raw material wiping samples.

Escherichia coli

Gram negative short rod bacteria, facultative anaerobic, ferment lactose.

Cultivation characteristics: The broth becomes turbid; Due to the fermentation of lactose to produce acid, the culture medium changes from purple/purple red to yellow; Gas bubbles can be formed when using Du's tubules to produce gas.

Other lactose fermenting bacteria (such as Klebsiella, Escherichia coli, Citrobacter)

Biological characteristics: Gram negative bacteria, facultative anaerobic, capable of fermenting lactose.

Cultivation characteristics: The broth becomes turbid, and the color of the culture medium turns yellow, resembling the appearance of Escherichia coli.

Non fermenting lactose bacteria (such as Salmonella, Shigella)

Biological characteristics: Gram negative bacteria that do not ferment or slowly ferment lactose.

Cultivation characteristics: The broth becomes turbid, but the color of the culture medium remains unchanged, maintaining purple/purplish red.