[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-398700-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-398700-en":131},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","triple-sugar-iron-lab-agar-ref-ps-44-microbiological-test","TRIPLE SUGAR IRON LAB-AGAR™ - Ref. PS 44 - Microbiological test","","TRIPLE SUGAR IRON LAB-AGAR™ (T.S.I.) ref. PS 44 is a selective differential medium for distinguishing Enterobacteriaceae, based on carbohydrate fermentation patterns and H2S production, following ISO 6579-1. The formulation (g/L) includes peptone, beef extract, lactose, sucrose, glucose, sodium thiosulphate, phenol red, ferric citrate, sodium chloride, and agar, with final pH 7.4 ± 0.2 at 25°C. The medium supports growth and indicates acidification (yellow) and alkalinization (red), while H2S yields black iron sulfide.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/triple-sugar-iron-lab-agar-ref-ps-44-microbiological-test/398700/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/triple-sugar-iron-lab-agar-ref-ps-44-microbiological-test/398700.png","ImageObject",300,407,{"name":42,"@type":43},"Mabel","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-03","2026-09-27",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",13,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What is TRIPLE SUGAR IRON LAB-AGAR™ used for?","Question",{"text":63,"@type":64},"It differentiates enteric Gram-negative Enterobacteriaceae by carbohydrate fermentation and H2S production. It supports identification from routine bacteriological food sample analysis.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How does the medium indicate fermentation and H2S production?",{"text":68,"@type":64},"Phenol red shows acid production by turning yellow and alkalization by turning red. Sodium thiosulphate is reduced to hydrogen sulfide, which forms black iron sulfide with the iron salt.",{"name":70,"@type":61,"acceptedAnswer":71},"What are the recommended preparation and sterilization conditions?",{"text":72,"@type":64},"Suspend 64.6 g of medium in 1 liter of distilled water, mix and dissolve by heating. Dispense 10 ml into tubes and sterilize by autoclaving at 121°C for 15 minutes.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},398700,1790925555,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,120,123,127],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":116,"doc_module":4,"doc_module_name":25,"category_name":117,"show_sort_weight":118,"slug":119},9,"Religion & Spirituality",20,"religion-spirituality",{"id":118,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":118,"slug":122},"World Cup","world-cup",{"id":124,"doc_module":4,"doc_module_name":25,"category_name":125,"show_sort_weight":124,"slug":126},10,"Lifestyle","lifestyle",{"id":128,"doc_module":4,"doc_module_name":25,"category_name":129,"show_sort_weight":97,"slug":130},19,"General","general",{"code":4,"msg":82,"data":132},{"doc_id":79,"user_id":133,"nickname":42,"user_avatar":134,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":144,"read_time":97,"preview_page_count":4},7971474920318,"https://ap-avatar.wpscdn.com/avatar/74000ee537e6b0ca360?x-image-process=image/resize,m_fixed,w_180,h_180&k=1788430171632181674","TRIPLE SUGAR IRON LAB-AGAR™ REF. PS 44  \nFor differentiation of Enterobacteriaceae according to ISO 6579 – 1 standard.  \nFormula in g/L  \nPeptone ............................................................ 20,00 Sodium thiosulphate .......................................... 0,30 Lactose   10,00 Phenol red   0,024 Sucrose   10,00 Yeast extract   3,00  \nGlucose   1,00 Sodium chloride   5,00 Iron (III) citrate   0,30 Agar ............................................................... 12,00 Beef extract   3,00  \nFinal pH at 25°C: 7,4 ± 0,2  \nPrinciple:  \nTriple Sugar Iron LAB-AGAR™ (T.S. I. ) may be used to differential enteric Gram – negative Enterobacteriaceae on the basis of carbohydrate fermentation and H2S production. It used as an aid in the identification of photogenic and saprophytic Enterobacteriaceae isolated from routine bacteriological analysis food samples. This medium is used as a key to initiate the identification of Enterobacteriaceae in some FDA schemas.  \nThe peptone and beef extract provide the nutrients for growth. T.S. I. contains three carbohydrates (glucose, lactose and sucrose), sources of carbon and energy. When these are fermented the acid production is indicated by the phenol red indicator, being the color changes yellow for acid production and red for alkalization. Sodium thiosulphate is reduced to hydrogen sulfide, which reacts with iron salt to give the black iron sulfide. The ferric citrate is a H2S indicator. Sodium chloride maintains the osmotic balance of the medium.  \nThe mode of action is similar to Kligler Iron LAB-AGAR™ (ref. PW 3016) which contains two sugars. The addition of 1% sucrose in T.S. I. agar allows to differentiate between Proteus and Salmonella. The fermentation of the sucrose by Proteus turns the color of the phenol red indicator in the slant from red to yellow. Glucose – positive, lactose – negative members of the genus Salmonella all cause a reddening of the slant and acidity the depths of the agar tubes.  \nPreparation: suspend 64,6 grams of the medium in one liter of distilled water. Mix well and dissolve by heating with frequent agitation until complete dissolution. Dispense into tubes for 10 ml of the medium and sterilize in autoclave at 121°C for 15 minutes. Allow to cool in a slanted position in order to obtain butts of 1,5-2,5 cm. depth.  \nThe prepared medium should be stored at 2-8°C.  \nProcedure:  \n􀀁 With an inoculating needle, prick the center of well isolated colonies obtained from a solid media  \n􀀁 Stab the center of the medium into the deep of the 3-5 mm the bottom  \n􀀁 Withdraw the needle and streak the subculture the surface of the slant  \n􀀁 Loosen closure on the tube before incubating  \n􀀁 Incubate at 37±1°C for 24 hours  \n􀀁 Read tubes for acid production of slant / butt, gas and H2S reaction  \nStorage / Shelf life  \n􀀁 Once opened keep powdered medium closed to avoid hydration at 2-30°C  \n􀀁 The expiration date is indicated on the label.  \n1  \nBioMaxima S.A. ul. Vetterów 5, 20-277 Lublin, Poland  \ntel.: 81 745 51 40; fax: 81 744 29 15; e-mail: [info@biomaxima.com](info@biomaxima.com)  \nTRIPLE SUGAR IRON LAB-AGAR™ REF. PS 44  \nMicrobiological test  \nThe following results were obtained in the performance of the medium from type cultures after incubaction ata temperature of 37±1°C and observed after 24±3 hours  \nMicroorganisms  \nEscherichia coli ATCC 25922 Proteus vulgaris ATCC 13315 Salmonella Enteritidis ATCC 13078 Shigella flexneri ATCC 12022 Pseudomonas aeruginosa ATCC 9027  \nGrowth Good  \nGood  \nGood  \nGood  \nGood  \nSlant Yellow  \nYellow Red  \nRed  \nRed  \nDepth Yellow  \nYellow  \nYellow  \nYellow Red  \nGas  \n++  \n+  \n-  \n-  \nH2S  \n-  \n++  \n-  \n-  \nPackaging: 500 g  \n2  \nBioMaxima S.A. ul. Vetterów 5, 20-277 Lublin, Poland  \ntel.: 81 745 51 40; fax: 81 744 29 15; e-mail: [info@biomaxima.com](info@biomaxima.com)","cbCaisVQbxP41jQQ","https://ap.wps.com/l/cbCaisVQbxP41jQQ","pdf",107352,"English","# Principle\n# Formula and pH\n# Mechanism of action\n# Preparation\n# Procedure\n# Storage / Shelf life\n# Microbiological test results","[{\"question\":\"What is TRIPLE SUGAR IRON LAB-AGAR™ used for?\",\"answer\":\"It differentiates enteric Gram-negative Enterobacteriaceae by carbohydrate fermentation and H2S production. It supports identification from routine bacteriological food sample analysis.\"},{\"question\":\"How does the medium indicate fermentation and H2S production?\",\"answer\":\"Phenol red shows acid production by turning yellow and alkalization by turning red. Sodium thiosulphate is reduced to hydrogen sulfide, which forms black iron sulfide with the iron salt.\"},{\"question\":\"What are the recommended preparation and sterilization conditions?\",\"answer\":\"Suspend 64.6 g of medium in 1 liter of distilled water, mix and dissolve by heating. Dispense 10 ml into tubes and sterilize by autoclaving at 121°C for 15 minutes.\"}]","TRIPLE SUGAR IRON LAB-AGAR™ - Ref. PS 44 - Microbiological test | PDF",1790488274]