Technical Data
Media
Phenol Red Broth Base (Powder)
P4035-05
Microbiological Grade
Storage RT/4C    Shipping RT
Components per Liter (g/Liter)
Beef Extract1.0
Phenol Red0.018
Proteose Peptone #310.0
Sodium Chloride5.0
Total:16.0g/Liter
A basal medium to which carbohydrates are added to observe fermentation reactions.

Mode of Action:
Fermentation of the added reactant by the inoculated culture causes phenol red to change its color from red to yellow. When testing anaerobes, addition of a small quantity of agar stabilizes the anaerobiosis.

Typical Quality Control:
Test strains
Staphylococcus aureus ATCC 25923
Enterococcus faecalis ATCC 11700
Klebsiella pneumoniae ATCC 13883
Proteus vulgaris ATCC 13315
Shigella flexneri ATCC 12022
Salmonella typhimurium ATCC 14028


Directions per Liter: Dissolve 16 grams in 800-900ml of ddH2O stirring gently with heating until completely solubilized. Adjust pH of the medium to the desired level. Add additional water to bring the solution to1L. and boil for one minute to completely dissolve the medium. If required, add carbohydrates (5-10 grams). Dispense into appropriate containers, loosen caps and autoclave for 15 minutes at 121C (15psi).

Storage and Stability: Store powdered media at RT. Opened bottles should be capped tightly and kept in a dark, low humidity environment. Prepared media should be kept refrigerated and used within a short period of time.

Appearance: Light to medium beige, homogeneous, free flowing powder

Solubility: Red, clear, complete

pH: As Reported


Important Note: This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological.

1. Isenberg, H. D. (ed.). 1992. Clinical microbiology procedures handbook. American Society for Microbiology, Washington, D.C. 2. Murray, P. R., E. J. Baron, M. A. Pfaller, F. C. Tenover, and R. H. Yolken (eds.).1995. Manual of clinical microbiology, 6th ed. American Society for Microbiology, Washington, D.C. 3. Vera, H. D. 1950. Relation of peptones and other culture media ingredients to accuracy of fermentation tests. Am. J. Public Health. 40:1267. 4. Bacteriological Analytical Manual. 1995. 8th ed. AOAC International, Gaithersburg, MD. 5. Vanderzant, C., and D. F. Splittstoesser. 1992. Compendium of methods for the microbiological examination of food. American Public Health Association, Washington, D.C. 6. Association of Official Analytical Chemists. 1995. Official methods of analysis of AOAC International. AOAC International, Arlington, VA. 7. MacFaddin, J. F. 1985. Media for isolation-cultivation-identification-maintenance of medical bacteria. Williams & Wilkins, Baltimore, MD.