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94309

Millipore

Sucrose Disks

suitable for microbiology, Sterile filter paper discs impregnated with sucrose

Synonym(s):

Carbohydrate discs

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About This Item

UNSPSC Code:
41171621

Quality Level

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.
Klebsiella spp.
Proteus spp.
Serratia spp.
Streptococcus spp.
bacteria

General description

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.

Application

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.

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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Quantitative 1H NMR with external standards: use in preparation of calibration solutions for algal toxins and other natural products.
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)

Articles

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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