【 Principle 】

Protein peptone and yeast extract provide the nitrogen source, vitamins, and growth factors required for bacterial growth; Glucose is a fermentable sugar; Tween 80, liver powder, tomato extract powder, and cysteine provide growth factors for various bifidobacteria in the culture medium; Sodium chloride maintains equilibrium osmotic pressure; Agar is a coagulant used as a culture medium.

Main components

Composed of peptone, yeast extract, glucose, cysteine, soluble starch, sodium chloride, liver powder, tomato extract, 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.

Quantitative detection of live bacteria in probiotic products: used for selective counting of bifidobacteria in yogurt, probiotic powder, and baby food.

Selective inhibition of miscellaneous bacteria: using inhibitors such as lithium salts of mupirocin to specifically inhibit miscellaneous bacteria such as lactobacilli and streptococci, ensuring the normal growth and counting accuracy of bifidobacteria.

Dairy and food quality control: used for detecting the content of bifidobacteria in dairy raw materials and finished products (such as yogurt and milk powder), evaluating product quality and the level of bacterial strain addition.

Isolation and purification of Bifidobacterium strains: Separate single colonies of Bifidobacterium from complex samples such as feces and fermentation samples for subsequent biochemical identification, genetic analysis, or strain screening.

Laboratory strain maintenance and quality control: used for subculture, activation, and medium performance validation of standard strains of Bifidobacterium, ensuring the accuracy of laboratory testing processes

Bifidobacterium

Biological characteristics: Gram positive bacilli have diverse morphologies and can exhibit branching, Y-shaped, or V-shaped features, which is the origin of their genus name. No spores, no flagella, no motility; Specialized anaerobic, sensitive to oxygen, and requires a low redox potential environment for growth. Suitable growth temperature is 36-38 ℃, pH 6.5-7.0； Metabolized through the unique fructose-6-phosphate ketolase (F6PPK) pathway, the main products are acetic acid and lactic acid.

Cultivation characteristics (strictly anaerobic at 37 ℃, 48-72 hours): small, circular protrusions, milky white/porcelain white, smooth and moist surface, neat edges, small bacterial colonies, slow growth; No hemolysis, no pigmentation, no precipitation ring, no gas production phenomenon.