Lysine Iron Agar, LIA

Application: For the simultaneous detection of lysine decarboxylase (LDC) and hydrogen sulfide (H2S) production for the identification of Enterobacteriaceae, especially for Salmonella and Arizona.

Industry: Food

Catalogue Number: i23368

توضیحات

Preparation

  • Shake the container of Lysine Iron Agar well.
  • Suspend 32 g of the powder in 1 L of purified water.
  • Autoclave at 121°C for 15 minutes.
  • Cool tubes in a slanted position to form slants with deep butts.

STORAGE

The medium powder should be kept tightly closed and stored at temperatures below 30 degrees Celsius, and the medium should be stored at a temperature of 2-8 degrees Celsius. The best time to use is before the expiration date printed on the product label.

پرسش و پاسخ

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Components
gr / L Components
5
peptone from meat
3
Yeast extract
1
Glucose
10
L-Lysine
0.04
Sodium Thiosulphate
0.5
Ferric Ammonium Citrate
0.02
Bromocresol Purple
12.5
Agar
0.2 ± 6.7
Final pH at 25°C
Quality Control

Quality Control

  • Dehydrated Appearance: Beige to greenish beige, free flowing, homogeneous.
  • Prepared Appearance: Purple, slightly opalescent.
  • Inoculate with fresh cultures and incubate at 35 ± 2°C for 18 – 48 hours.
Slant Butt Growth Organism (ATCC)
Violet
Yellow
Good/ Very Good
Escherichia coli (25922)
Violet
Violet and Black
Good/ Very Good
Salmonella typhimurium (14028)
Violet
Yellow and Black
Good/ Very Good
Citrobacter freundii (8090)
Reddish-Brown
Yellow and Black
Good/ Very Good
Proteus mirabilis (29906)
توضیحات

Preparation

  • Shake the container of Lysine Iron Agar well.
  • Suspend 32 g of the powder in 1 L of purified water.
  • Autoclave at 121°C for 15 minutes.
  • Cool tubes in a slanted position to form slants with deep butts.

STORAGE

The medium powder should be kept tightly closed and stored at temperatures below 30 degrees Celsius, and the medium should be stored at a temperature of 2-8 degrees Celsius. The best time to use is before the expiration date printed on the product label.

پرسش و پاسخ

شما نیز میتوانید سوالات خود را ثبت کنید!

اگر سوالی در مورد محصول دارید از این قسمت بپرسید!

Components
gr / L Components
5
peptone from meat
3
Yeast extract
1
Glucose
10
L-Lysine
0.04
Sodium Thiosulphate
0.5
Ferric Ammonium Citrate
0.02
Bromocresol Purple
12.5
Agar
0.2 ± 6.7
Final pH at 25°C
Quality Control

Quality Control

  • Dehydrated Appearance: Beige to greenish beige, free flowing, homogeneous.
  • Prepared Appearance: Purple, slightly opalescent.
  • Inoculate with fresh cultures and incubate at 35 ± 2°C for 18 – 48 hours.
Slant Butt Growth Organism (ATCC)
Violet
Yellow
Good/ Very Good
Escherichia coli (25922)
Violet
Violet and Black
Good/ Very Good
Salmonella typhimurium (14028)
Violet
Yellow and Black
Good/ Very Good
Citrobacter freundii (8090)
Reddish-Brown
Yellow and Black
Good/ Very Good
Proteus mirabilis (29906)

CoA & MSDS files

Downloading CoA & MSDS files

 
 

:To download the CoA file

Enter the LOT number printed on the container

:To download the MSDS file

Enter the catalog number (REF) printed on the container without the hyphen

CoA & MSDS files

Downloading CoA & MSDS files

:To download the CoA file

Enter the LOT number printed on the container

:To download the MSDS file

Enter the catalog number (REF) printed on the container without the hyphen