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Merck
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重要文件

63367

Millipore

右旋糖片

suitable for microbiology, Sterile filter paper discs impregnated with dextrose

同義詞:

Carbohydrate discs

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About This Item

分類程式碼代碼:
41171621
NACRES:
NA.85

品質等級

無菌

sterile

產品線

BioChemika

儲存期限

limited shelf life, expiry date on the label

包裝

pkg of 10 × 25 discs

技術

microbe id | utilization test: suitable

應用

clinical testing
environmental
food and beverages
pharmaceutical

microbiology

儲存溫度

2-8°C

適合性

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

一般說明

Dextrose Discs are used to differentiate bacteria based on the dextrose 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 dextrose discs are aseptically added to any sugar-free basal media to test the ability of the organism to hydrolyze dextrose, a simple monosaccharide, as the sole source of carbon and energy during fermentation. Dextrose is typically fermented under acid production by many Enterobacter and coliform bacteria.

應用

Dextrose Discs are recommended to detect dextrose 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.

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 3

閃點(°F)

Not applicable

閃點(°C)

Not applicable

個人防護裝備

Eyeshields, Gloves, type N95 (US)


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文章

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

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.

我們的科學家團隊在所有研究領域都有豐富的經驗,包括生命科學、材料科學、化學合成、色譜、分析等.

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