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Millipore

Cellobiose Disks

suitable for microbiology, Sterile filter paper discs impregnated with cellobiose

Synonym(s):

Carbohydrate discs

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About This Item

UNSPSC Code:
41171621
NACRES:
NA.85

Quality Level

100

sterility

sterile

product line

BioChemika

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.
bacteria

General description

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

Application

Cellobiose Discs are recommended to detect cellobiose 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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Certificates of Analysis (COA)

Lot/Batch Number
BCCG8034
BCCB7681
BCBS7562V
BCBM0263V
BCBK8014V

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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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