【 Principle 】

Peptone and beef extract provide nitrogen sources, vitamins, and minerals to meet the needs of bacterial growth; Lactose, glucose, and sucrose are fermentable sugars, and their acidity is measured by phenol red indicator during acid production. The acidity is yellow and the alkalinity is red; Sodium thiosulfate can be reduced by certain bacteria to hydrogen sulfide, which reacts with iron salts in ferrous sulfate to form black iron sulfide; Sodium chloride maintains a balanced osmotic pressure; Agar is a coagulant for culture media.

Main components

Composed of peptone, beef extract, lactose, glucose, sucrose, ferrous sulfate, sodium thiosulfate, sodium chloride, phenolphthalein indicator solution, 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.

Preliminary biochemical identification of intestinal pathogenic bacteria: Salmonella, Shigella, Escherichia coli and other Enterobacteriaceae bacteria were preliminarily classified to determine the sugar fermentation and hydrogen sulfide production.

Food pathogenic bacteria confirmation test: Suspected intestinal colonies are detected in the food, and biochemical screening is performed by inoculating with trisaccharide iron to distinguish between pathogenic and non pathogenic intestinal bacteria.

Screening of Drug Control Bacteria: Preliminary Biochemical Identification of Escherichia coli, Salmonella, and Shigella after Isolation from Pharmacopoeia.

Identification of pathogenic bacteria in clinical fecal specimens: clinical isolation of intestinal bacteria, rapid determination of glucose, lactose, sucrose metabolism, hydrogen sulfide, and gas production reactions.

Biochemical review after strain purification: Verify the properties of the purified strain to assist in subsequent serological typing.

Escherichia coli

Biological characteristics: Gram negative facultative anaerobic bacteria with flagella; It can ferment glucose, lactose, and sucrose, does not produce hydrogen sulfide, and has strong gas production capacity.

Cultivation characteristics: The slope and bottom layer both turn yellow, with obvious gas production in the bottom layer and no black sediment.

Salmonella

Biological characteristics: Gram negative facultative anaerobic bacteria with flagella; Only ferment glucose, not lactose or sucrose, and decompose sulfur-containing substrates to produce hydrogen sulfide.

Cultivation characteristics: The bottom layer turns yellow, the slope turns red, the bottom layer produces gas, and black sediment appears on the culture medium.

Shigella

Biological characteristics: Gram negative facultative anaerobic bacteria without flagella; Only ferment glucose, do not ferment lactose sucrose, do not produce hydrogen sulfide, and do not produce gas.

Proteus

Biological characteristics: Gram negative bacteria, migrate and grow, ferment glucose, mostly produce hydrogen sulfide, and do not ferment lactose.

Cultivation characteristics: The bottom layer is yellow, the slope is red, there is black hydrogen sulfide precipitation, and some strains produce gas.