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07411

Millipore

Xylose Disks

suitable for microbiology

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About This Item

UNSPSC Code:
41171621
NACRES:
NA.85

product line

BioChemika

Quality Level

100

shelf life

limited shelf life, expiry date on the label

technique(s)

microbe id | utilization test: suitable

application(s)

clinical testing
environmental
food and beverages
microbiology

storage temp.

2-8°C

suitability

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

Application

Xylose Disks are used to differentiate bacteria on the basis of carbohydrate fermentation abilities.

Principle

Xylose disks are used based on the principle that microorganisms can only ferment certain carbohydrates. The ability to cleave various carbohydrates depends on the type of enzymes they possess. This can be detected either by gas production (CO2) in liquid media or change in color of the pH indicator because of the acid production.

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

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Certificates of Analysis (COA)

Lot/Batch Number
BCCD4870
BCBZ3906
BCBZ3905
BCBX3901
BCBV4633

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Articles

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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