【 Principle 】

Soy peptone, beef extract, yeast extract, and glucose provide the necessary carbon and ammonia sources, vitamins, and growth factors for bacterial growth; Lactose as a fermentable carbon source; Calcium carbonate neutralizes the acid produced by fermentation; Neutral red is an acid-base indicator; Agar is a coagulant.

Main components

Composed of soy peptone, beef extract, yeast extract, glucose, lactose, calcium carbonate, neutral red, 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.

Counting of Streptococcus thermophilus in food: a specialized tablet for quantitative detection of Streptococcus thermophilus in yogurt and probiotic drinks.

Quality inspection of fermented dairy products: Factory sampling of yogurt, cheese, etc. to determine whether the live bacteria content meets the standard.

Health food testing: Determination of viable bacteria count in probiotic powder and oral liquid containing Streptococcus thermophilus.

Fermentation traceability investigation: abnormal flavor, separation of swollen samples, and verification of the survival status of Streptococcus thermophilus.

Purification of bacterial colonies: Select typical single bacterial colonies for biochemical identification, strain activation, and fermentation testing.

Quality control strain cultivation: Standard strains are passaged and revived for medium performance validation.

Distinguishing mixed lactic acid bacteria: Combining MRS and Bifidobacterium modified MRS, synchronously isolating and counting three types of lactic acid bacteria.

Streptococcus thermophilus

Biological characteristics: Staphylococcus aureus, arranged in pairs or short chains, without spores, flagella, or motility, facultative anaerobic; Fermented lactose produces acid, optimal for growth at 42-43 ℃, tolerant to MC inhibitors; Commonly used strains in the yogurt/fermented milk industry produce lactic acid to improve the flavor of dairy products; The advantage of high temperature growth is significant, with weak growth at 37 ℃, distinguishing it from lactobacilli.

Characteristics of MC agar plate culture (42.5 ℃, 24-48 hours): The colonies are small and round, pink to red, smooth and raised, and show color due to lactose fermentation and acid production; Lactobacillus and Bifidobacterium are inhibited; Escherichia coli, Salmonella and other G ⁻ bacteria are completely suppressed; Fungi and yeast have weak growth; No hemolysis, no black sediment, no gas production.