For the differentiation and identification of gram-negative bacilli based on the
fermentation of dextrose and lactose and production of H2S.
Specifications
PHYSICAL PARAMETERS
Description
A fine, free flowing, hygroscopic powder.
Color
Pink beige colored powder.
Solubility
Soluble in Distilled / de-ionized water at 50˚ C
Color
Slightly orange-red, opalescent solution with slight precipitate
pH
7.4±0.2 at 25˚C (54.50 g/ l)
Solidification
40˚C
Color
Slightly orange-red, opalescent gel with slight precipitate
Contents
Ingredients
Gram/Litre
Meat extract
3.000
Yeast extract
3.000
Peptone
15.000
Proteose peptone
5.000
Lactose
10.000
Dextrose
1.000
Ferrous sulfate
0.200
Sodium chloride
5.000
Sodium thiosulfate
0.300
Phenol red
0.024
Agar
12.000
pH at 25˚C
7.4 ±0.2
Directions
Dissolved 54.50 grams in 1000 ml distilled water. Boil to dissolve the medium
completely and distribute aseptically in test tubes. Sterilize by autoclaving at 15 lbs pressure (121
°C) for 15 min, cool it to 42-45 °C and kept in slanting position with large butt at bottom allow to
solidify and inoculate test sample aseptically.
