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In a sample, E. coli, which is citrate-negative, can be distinguished from non-fecal, citrate-positive coliforms that are often found in water, soil, and on plants using Simmons’ agar. Additionally, Simmons’ agar is commonly used as part of the IMViC tests to identify coliforms.
The agar contains citrate and ammonium ions (nitrogen source) and bromothymol blue (BTB) as a pH indicator. [2] Bromothymol blue was added in order to reduce false positives. The citrate agar is green before inoculation, and turns blue, because of BTB as a positive test indicator, meaning citrate is utilized.
As there are many bacteria that also look like Salmonella on DCA, it is widely recommended that more selective agars are used for the identification of Salmonella, namely xylose lysine deoxycholate (XLD) agar. This growth medium is heat-sensitive and should be poured and cooled as soon as possible after addition of the deoxycholate, otherwise ...
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
Thiosulfate–citrate–bile salts–sucrose agar, or TCBS agar, is a type of selective agar culture plate that is used in microbiology laboratories to isolate Vibrio species. [1] TCBS agar is highly selective for the isolation of V. cholerae and V. parahaemolyticus as well as other Vibrio species. Apart from TCBS agar, other rapid testing ...
An agar plate being viewed in an electronic colony counter Example of a workup algorithm of possible bacterial infection in cases with no specifically requested targets (non-bacteria, mycobacteria etc.), with most common situations and agents seen in a New England community hospital setting. Different agar plates are used for different specimen ...
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms. Stabilizers Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions. Sweeteners
Use of citrate involves the enzyme citrate lyase, which breaks down citrate to oxaloacetate and acetate. Oxaloacetate is further broken down to pyruvate and carbon dioxide (CO 2). Production of sodium bicarbonate (NaHCO 3) as well as ammonia (NH 3) from the use of sodium citrate and ammonium salts results in alkaline pH. This results in a ...