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92961

Millipore

Trehalose Disks

suitable for microbiology, Sterile filter paper discs impregnated with trehalose

Synonym(s):

Carbohydrate discs

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About This Item

UNSPSC Code:
41171621
NACRES:
NA.85

Quality Level

100

sterility

sterile

product line

BioChemika

form

disc

shelf life

limited shelf life, expiry date on the label

packaging

pkg of 10 × 25 discs

technique(s)

microbe id | utilization test: suitable

application(s)

clinical testing
environmental
food and beverages
pharmaceutical
microbiology

storage temp.

2-8°C

suitability

Citrobacter spp.
Enterobacter spp.
Escherichia coli
Klebsiella spp.
Proteus spp.
Salmonella spp.
Serratia spp.
Shigella spp.
bacteria

General description

The trehalose fermentation test is based on the fermentation ability of trehalose which results in the production of acid as end products, the pH of the medium will drop, and an indicator changes color to red. Some organisms produce additional CO2 gas which can be made visible with a Durham’s tube. The trehalose discs are aseptically added to any sugar-free basal media to test the ability of the organism to hydrolyze trehalose, a non-reducing disaccharide, as the sole source of carbon and energy during fermentation. Diverse organisms like Enterobacteriaceae, Streptococci, and Enterococci can ferment trehalose.

Application

Trehalose Discs are recommended to detect trehalose 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.

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
BCCG7248
BCCD5701
BCCB9795
BCBT0347
BCBM1374V

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Articles

Differentiation and Identification Media for Salmonella

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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