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73044

Millipore

Dulcitol Disks

suitable for microbiology, Sterile filter paper discs impregnated with dulcitol

Sinônimo(s):

Carbohydrate discs

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About This Item

Código UNSPSC:
41171621
NACRES:
NA.85

Nível de qualidade

100

esterilidade

sterile

linha de produto

BioChemika

forma

disc

prazo de validade

limited shelf life, expiry date on the label

embalagem

pkg of 10 × 25 discs

técnica(s)

microbe id | utilization test: suitable

aplicação(ões)

clinical testing
environmental
food and beverages
pharmaceutical
microbiology

temperatura de armazenamento

2-8°C

adequação

Salmonella spp.
bacteria

Descrição geral

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

Aplicação

Dulcitol Discs are recommended to detect dulcitol 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.

Código de classe de armazenamento

11 - Combustible Solids

Classe de risco de água (WGK)

WGK 3

Ponto de fulgor (°F)

Not applicable

Ponto de fulgor (°C)

Not applicable

Equipamento de proteção individual

Eyeshields, Gloves, type N95 (US)

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Certificados de análise (COA)

Lot/Batch Number
BCCC5657
BCCC3665
BCCB8500
BCBV4628
BCBM0264V

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Artigos

Differentiation of Escherichia coli from coliforms

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

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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