PROCEDURE
Disperse culture or pathologic material on the medium’s surface, then incubate 18-24 hours at 37 ºC .
RESULTS
Lactose & sucrose negative germs form red colonies surrounded by a bright red zone (Salmonella, Proteus,
Pseudomonas). Salmonella typhi do not grow on this medium.
Lactose & sucrose positive germs form yellow colonies, surrounded by yellow zone.(E. coli, Enterobacter,
Citrobater, Klebsiella).
REFERENCES
Disperse culture or pathologic material on the medium’s surface, then incubate 18-24 hours at 37 ºC .
RESULTS
Lactose & sucrose negative germs form red colonies surrounded by a bright red zone (Salmonella, Proteus,
Pseudomonas). Salmonella typhi do not grow on this medium.
Lactose & sucrose positive germs form yellow colonies, surrounded by yellow zone.(E. coli, Enterobacter,
Citrobater, Klebsiella).
REFERENCES
- Handbook Culture Media Merck, 1982.
- Alexandru Rafila: Medii de cultura, medii de transport si conservare. In Dumitru Buiuc, Marian Negut: Tratat
de microbiologie clinica ed. III, 2009, 1045-1084. - H. Raducanescu, V. Bica-Popii,1986. Bacteriologie veterinara, 328, Ed. Ceres, Bucuresti.
COMPOSITION
Peptone from meat ………………………………………………………… 5.0 g
Peptone from casein ………………………………………………….…… 5.0 g
Meat extract ………………………………………………………...……… 5.0 g
NaCl ………………………………………………………………….......…... 3.0 g
Na2HPO4 ……………………………………………………………..….....… 2.0 g
Lactose ………………………………………………………………….....… 10 g
Sucrose …………………………………………………………………....… 10 g
Phenol red …………………………………………………………….…… 0.08 g
Brilliant green …………………………………………………….……. 0.0125 g
Agar-agar …………………………………………………………….....…….12 g
Distilled water ad 1000 ml, pH 6.9 ± 0.1, autoclave, pour in plates.
VARIANT 2
Peptone from meat ………………………………………………………… 5.0 g
Peptone from casein …………………………………………………….… 5.0 g
Peptic ……………………………………………………………………....… 5.0 g
Yeast extract …………………………………………………………..……. 3.0 g
NaCl …………………………………………………………………......…... 5.0 g
Lactose ……………………………………………………………….....…… 10 g
Sucrose ……………………………………………………………....……… 10 g
Phenol red ………………………………………………………….……… 0.08 g
Brilliant green ……………………………………………………….…. 0.0125 g
Agar-agar ……………………………………………………………….....….13 g
Distilled water ad 1000 ml, pH 6.9 ± 0.2, autoclave, pour in plates.
VARIANT 3 (Kauffmann)
Peptone from meat ………………………………………………………… 7.0 g
NaCl ……………………………………………………………………......... 5.0 g
Lactose …………………………………………………………….....……… 15 g
Phenol red ……………………………………………………….………… 0.04 g
Brilliant green ……………………………………………………..………. 0.05 g
Agar-agar ………………………………………………………….....……….13 g
Distilled water ad 1000 ml, pH 6.5 ± 0.1, autoclave, pour in plates.
VARIANT 4
Peptone from meat ……………………………………….……………… 10.0 g
Meat extract …………………………………………………..............…… 5.0 g
Yeast extract …………………………………………………………..……. 3.0 g
Na2HPO4 ……………………………………………………………......…… 1.0 g
NaH2PO4 …………………………………………………………….......…… 0.6 g
Lactose …………………………………………………………….....……… 10 g
Sucrose ……………………………………………………………....……… 10 g
Phenol red ………………………………………………………….……… 0.09 g
Brilliant green ………………………………………………….………. 0.0047 g
Agar-agar ………………………………………………………….....……….12 g
Distilled water ad 1000 ml, pH 6.9 ± 0.1, do not autoclave, pour in plates.
Peptone from meat ………………………………………………………… 5.0 g
Peptone from casein ………………………………………………….…… 5.0 g
Meat extract ………………………………………………………...……… 5.0 g
NaCl ………………………………………………………………….......…... 3.0 g
Na2HPO4 ……………………………………………………………..….....… 2.0 g
Lactose ………………………………………………………………….....… 10 g
Sucrose …………………………………………………………………....… 10 g
Phenol red …………………………………………………………….…… 0.08 g
Brilliant green …………………………………………………….……. 0.0125 g
Agar-agar …………………………………………………………….....…….12 g
Distilled water ad 1000 ml, pH 6.9 ± 0.1, autoclave, pour in plates.
VARIANT 2
Peptone from meat ………………………………………………………… 5.0 g
Peptone from casein …………………………………………………….… 5.0 g
Peptic ……………………………………………………………………....… 5.0 g
Yeast extract …………………………………………………………..……. 3.0 g
NaCl …………………………………………………………………......…... 5.0 g
Lactose ……………………………………………………………….....…… 10 g
Sucrose ……………………………………………………………....……… 10 g
Phenol red ………………………………………………………….……… 0.08 g
Brilliant green ……………………………………………………….…. 0.0125 g
Agar-agar ……………………………………………………………….....….13 g
Distilled water ad 1000 ml, pH 6.9 ± 0.2, autoclave, pour in plates.
VARIANT 3 (Kauffmann)
Peptone from meat ………………………………………………………… 7.0 g
NaCl ……………………………………………………………………......... 5.0 g
Lactose …………………………………………………………….....……… 15 g
Phenol red ……………………………………………………….………… 0.04 g
Brilliant green ……………………………………………………..………. 0.05 g
Agar-agar ………………………………………………………….....……….13 g
Distilled water ad 1000 ml, pH 6.5 ± 0.1, autoclave, pour in plates.
VARIANT 4
Peptone from meat ……………………………………….……………… 10.0 g
Meat extract …………………………………………………..............…… 5.0 g
Yeast extract …………………………………………………………..……. 3.0 g
Na2HPO4 ……………………………………………………………......…… 1.0 g
NaH2PO4 …………………………………………………………….......…… 0.6 g
Lactose …………………………………………………………….....……… 10 g
Sucrose ……………………………………………………………....……… 10 g
Phenol red ………………………………………………………….……… 0.09 g
Brilliant green ………………………………………………….………. 0.0047 g
Agar-agar ………………………………………………………….....……….12 g
Distilled water ad 1000 ml, pH 6.9 ± 0.1, do not autoclave, pour in plates.
DESCRIPTION
Selective medium for the isolation of Enterobacteriaceae.from pathological materials.
Salmonellae are not able to ferment lactose or sucrose which can be degraded by other Enterobacteriaceae.
Sugars degradation to acid is indicated by the phenol red pH indicator.(yellow in acid and red in alkaline medium).
Selective medium for the isolation of Enterobacteriaceae.from pathological materials.
Salmonellae are not able to ferment lactose or sucrose which can be degraded by other Enterobacteriaceae.
Sugars degradation to acid is indicated by the phenol red pH indicator.(yellow in acid and red in alkaline medium).
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