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Tryptone Yeast Sodium Sulphite Agar Base

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M2046I

Recommended for the enumeration of Clostridium perfringens from waterThe composition and performance criteria are in accordance with ISO 14189:2013.

Description

Tryptone Yeast Sodium sulphite Agar Base is recommended for the enumeration of Clostridium perfringens from water samples using membrane filtration technique. The composition and performance criteria of this medium are as per the specifications laid down in ISO 14189:2013. Clostridium perfringens reduces sulphite and imparts blackening to the medium. Presence of C.perfringens is confirmed by acid phosphatase test. This is indicated by development of strong purplish colour within 3-4 minutes on addition of Acid phosphatase reagent, R096.

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Product Name	Tryptone Yeast Sodium Sulphite Agar Base
SKU	M2046I
Product Type	Regular
Physical Form	Powder
Origin	Animal
Packaging type	HDPE
References	1.Seeliger H. P. R., and Jones D., 1986, Bergeys Manual of Systematic Bacteriology, Vol. The Williams and WilkinsCo., Baltimore. 2.Nieman R. E., and Lorber B., 1980, Rev. Infect. Dis. 2 : 207-227.3.Schuchat A. B., Swaminathan and C. V. Broome, Clin. Microbiol. Rev.4:169-183.4.Murray P. R., Baron E. J., Jorgensen J. H., Pfaller M. A., Yolken R. H., (Eds.), 8th Ed., 2003, Manual of ClinicalMicrobiology, ASM, Washington, D.C. 5..Lovette J., Francis D.W. and Hunt J.M., 1987, J. Food Prot., 50:188.6..Lee W.K. and McClain D., 1986, Appl. Environ. Microbiol., 52:1215.7.McClain D. and Lee W.H., 1988, J. Assoc. Off. Anal. Chem., 71:660. 8.Downes F. P. and Ito K. (Ed.), 2001,Compendium of Methods for the Microbiological Examination of Foods, 4th ed., APHA, Washington, D.C.8.Downes F. P. and Ito K. (Ed.), 2001, Compendium of Methods for the Microbiological Examination of Foods, 4th ed.,APHA, Washington, D.C..9.Isenberg, H.D. Clinical Microbiology Procedures Handbook. 2nd Edition.10.Jorgensen,J.H., Pfaller , M.A., Carroll, K.C., Funke, G., Landry, M.L., Richter, S.S and Warnock., D.W. (2015) Manualof Clinical Microbiology, 11th Edition. Vol. 1.
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