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38266

Millipore

Ferrioxamine E from Streptomyces antibioticus

suitable for microbiology, ≥95%

Synonym(s):

1,12,23-Trihydroxy-1,6,12,17,23,28-hexaazacyclotritriacontane-2,5,13,16,24,27-hexone Iron(III) complex

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About This Item

Empirical Formula (Hill Notation):
C27H45FeN6O9
CAS Number:
Molecular Weight:
653.53
MDL number:
UNSPSC Code:
41171614
PubChem Substance ID:
NACRES:
NA.85

sterility

non-sterile

Quality Level

Assay

≥95% (HPLC)
≥95%

form

powder

loss

≤6% loss on drying

application(s)

environmental
food and beverages

microbiology

storage temp.

2-8°C

suitability

Salmonella spp.

SMILES string

[Fe+3].[O-]N1CCCCCNC(=O)CCC(=O)N([O-])CCCCCNC(=O)CCC(=O)N([O-])CCCCCNC(=O)CCC1=O

InChI

1S/C27H45N6O9.Fe/c34-22-10-14-26(38)32(41)20-8-3-6-18-30-24(36)12-15-27(39)33(42)21-9-2-5-17-29-23(35)11-13-25(37)31(40)19-7-1-4-16-28-22;/h1-21H2,(H,28,34)(H,29,35)(H,30,36);/q-3;+3

InChI key

MZFKJKOHYACYNT-UHFFFAOYSA-N

General description

Scientifically proven supplement for culture media improves detection of Salmonella, Enterobacter sakazakii and Yersinia enterocolitica .

Ferrioxamine E from Streptomyces antibioticum is a siderophore which facilitates the supply of iron (III), an essential trace element, to bacteria involved in food poisoning, including Salmonella, Enterobacter saka-zakii and Yersinia enterocolitica. It promotes rapid growth by reducing the lag phase in culture media and reactivates dormant bacteria. Use of ferrioxamine E can permit rapid detection of low bacterial cell counts, even from dry products like spices and tea after long storage periods. It is an essential component of quality control efforts in the food industry.

Ferrioxamine E is often used in Buffered Peptone Water, the medium recommended by the ISO-Norms for Enterobacteriacea. Ferrioxamine E also improves the motility of Salmonella, which helps to improve the identification by semisolid selective motility media like SIM, MRSV, DIASSALM or SMS. Ferrioxamine E does not improve growth of Escherichia coli, Shigella, Proteus, Providencia and Morganella species; a feature that makes it a semi-selective compound. The recommended concentration of Ferrioxamine E to promote bacterial growth is between 5 and 200 ng/mL
The ferrioxamines are basically metabolic products produced by the actinomycetes, and are characterised as ferrioxamines A, B, C, D 1, D2, E, F and G. Generally all ferrioxamines are trihydroxamates and the deferrioxamines are either linear or cyclic (D2 and E).

Application

Supplementation of pre-enrichment broth and enrichment broth media for improved recovery of Salmonella from artificially or naturally contaminated foods

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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H Heinonen-Tanski et al.
Microbiological research, 155(1), 65-68 (2000-06-01)
The effect of a siderophoric compound, ferrioxamine E, in the pre-enrichment broth on determining of Salmonella infantis in environmental samples was tested with combination of various pre-enrichment times and enrichment temperatures of 37 and 43 degrees C. Ferrioxamine E slightly
The crystal structure of ferrioxamine E
Helm VD
Journal of the American Chemical Society, 98 (1) (1976)
Milos Petrik et al.
Nuclear medicine and biology, 39(3), 361-369 (2011-12-17)
Siderophores are low-molecular-mass iron chelators serving as iron transporters for almost all bacteria, fungi and some plants. Iron is an essential element for majority of organisms and plays an important role in virulence of pathogenic organisms. (68)Ga is a positron
I Berner et al.
Biology of metals, 1(1), 51-56 (1988-01-01)
Several strains of the enterobacterial group Erwinia herbicola (Enterobacter agglomerans) were screened for siderophore production. After 3 days of growth in a low-iron medium, all strains studied produced hydroxamate siderophores. The retention values of the main siderophore during thin-layer chromatography
Sanna Taskila et al.
Journal of food science, 76(3), M157-M162 (2011-05-04)
Rapid detection of Salmonella in foods is often limited by the high demand for the sensitivity of detection, poor physiological conditions of the target cells, and high concentration of background flora. In this study, the conditions of nonselective enrichment cultivation were modified

Articles

Microbiological assessment of bacteria found in spices, a potent source for food spoilage and pathogens.

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