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94309

Millipore

Sucrose Disks

suitable for microbiology, Sterile filter paper discs impregnated with sucrose

Sinonimo/i:

Carbohydrate discs

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About This Item

Codice UNSPSC:
41171621

Livello qualitativo

100

Sterilità

sterile

Nome Commerciale

BioChemika

Forma fisica

disc

Durata

limited shelf life, expiry date on the label

Confezionamento

pkg of 10 × 25 discs

tecniche

microbe id | utilization test: suitable

applicazioni

clinical testing
environmental
food and beverages
pharmaceutical
microbiology

Temperatura di conservazione

2-8°C

Compatibilità

Citrobacter spp.
Enterobacter spp.
Klebsiella spp.
Proteus spp.
Serratia spp.
Streptococcus spp.
bacteria

Categorie correlate

Descrizione generale

The sucrose fermentation test is based on the fermentation ability of sucrose which results in the production of acid as end product, the pH of the liquid basal medium will drop and an indicator change the color to red. Some organisms produce additional CO2 gas which can be made visible with a Durham’s tube. Sucrose can be used to differentiate Enterobacteriaceae, enterococci, and other organisms.

Applicazioni

Sucrose Discs are recommended to detect sucrose 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.

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Dispositivi di protezione individuale

Eyeshields, Gloves, type N95 (US)

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Certificati d'analisi (COA)

Lot/Batch Number
BCCD4868
BCBX8517
BCBT5809
BCBR2062V
BCBK4636V

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Burton IW, Quilliam MA, Walter JA.
Analytical Chemistry, 77(10), 3123-3131 (2005)
D. H. Lewis
Storage Carbohydrates in Vascular Plants: Distribution, Physiology and Metabolism, 53-53 (1984)

Articoli

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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