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Merck

89614

Millipore

Inositol-Scheiben

suitable for microbiology, Sterile filter paper discs impregnated with inositol

Synonym(e):

Carbohydrate discs

Anmeldenzur Ansicht organisationsspezifischer und vertraglich vereinbarter Preise


About This Item

UNSPSC-Code:
41171621
NACRES:
NA.85

Qualitätsniveau

Sterilität

sterile

Produktlinie

BioChemika

Form

disc

Haltbarkeit

limited shelf life, expiry date on the label

Verpackung

pkg of 10 × 25 discs

Methode(n)

microbe id | utilization test: suitable

Anwendung(en)

clinical testing
environmental
food and beverages
pharmaceutical

microbiology

Lagertemp.

2-8°C

Eignung

Enterobacter spp.
Klebsiella spp.
Salmonella spp.
Serratia spp.
bacteria

Allgemeine Beschreibung

Inositol Discs are used to differentiate bacteria based on the inositol fermentation ability. Microorganisms can only ferment certain molecules, depending on the enzymes they possess to break down molecules. Fermentation can be detected by gas production (CO2) in liquid media and/or color change of pH caused by acid production. The inositol discs are aseptically added to any sugar-free basal media to test the ability of the organism to hydrolyze inositol, a carbocyclic sugar, as the sole source of carbon and energy during fermentation. Inositol is typically fermented under acid and gas production by many Enterobacter bacteria.

Anwendung

Inositol Discs are recommended to detect inositol fermenting bacteria in food and environmental samples. They find their application in various sectors such as the food and dairy industry, water industry, pharmaceutical laboratory testing, cosmetic industry, environmental and sanitary testing, clinical diagnostic, etc.

Lagerklassenschlüssel

11 - Combustible Solids

WGK

WGK 3

Flammpunkt (°F)

Not applicable

Flammpunkt (°C)

Not applicable

Persönliche Schutzausrüstung

Eyeshields, Gloves, type N95 (US)


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Sigma-Aldrich.com presents an article concerning Differentiation of Escherichia coli from coliforms.

Salmonella contamination is the second leading cause of food-borne illness worldwide. Controlling outbreaks of Salmonella is an important task for food regulators, restaurants and the food industry in general. The Salmonella family includes over 2,300 serotypes of bacteria, but two types, Salmonella enteritidis and Salmonella typhimurium, are responsible for about half of all human infections. Most outbreaks of Salmonella are traced back to dairy, poultry and meat products, but Salmonella can grow on nearly any food. Chicken, eggs and their derivative products are particularly high risk.

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