52284
Lactose Fermentation Membrane
white colored, sterile, diameter 70 mm, suitable for microbiology
Synonyme(s) :
Indicator membrane, ID Membranes
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About This Item
Code UNSPSC :
41171621
Nomenclature NACRES :
NA.85
Produits recommandés
membrane size
70 mm
Stérilité
sterile
Durée de conservation
limited shelf life, expiry date on the label
Conditions de stockage
protect from light
Technique(s)
microbe id | utilization test: suitable
Application(s)
clinical testing
environmental
food and beverages
pharmaceutical
microbiology
Température de stockage
2-8°C
Adéquation
Escherichia coli
bacteria
coliforms
Description générale
Lactose Fermentation Membranes are substrate-carrying ID membranes used for rapid identification and differentiation of lactose fermenting organisms (coliforms) through characteristic color reactions. Microorganisms can only ferment certain carbohydrates, depending on the enzymes they possess to break down carbohydrates. The membranes contain lactose as substrates and a pH indicator, which serve as the basis for microbe differentiation by color. The test is specific for lactose fermenting organisms, which will exhibit yellow color.
Application
Lactose Fermentation Membranes are recommended to detect lactose fermenting bacteria (coliforms) 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.
Remarque sur l'analyse
Citrobacter freundii (8090) - PositiveEnterobacter aerogenes (13048) - PositiveEscherichia coli (25922) - PositiveKlebsiella pneumoniae (13883) - PositiveProteus vulgaris (13315)- NegativeSalmonella typhimurium (14028) - NegativeSalmonella typhi (6539) - NegativeSerratia marcescens (8100) - NegativeShigella flexneri (12022) - Negative
Code de la classe de stockage
11 - Combustible Solids
Classe de danger pour l'eau (WGK)
WGK 3
Point d'éclair (°F)
Not applicable
Point d'éclair (°C)
Not applicable
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