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Himedia Mannitol Salt Agar, 500gm India

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৳11500

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Uses: Lab Essentials

Product SKU: yXC4010L7j

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HiMedia Mannitol Salt Agar (MSA) is a specialized growth medium used in microbiology to isolate and differentiate pathogenic Staphylococcus species, particularly Staphylococcus aureus, from other non-pathogenic staphylococci.

  1. Composition: It contains mannitol as the carbohydrate source, sodium chloride to provide a high salt concentration (7.5-10%), phenol red as a pH indicator, and peptones as a source of nitrogen and other essential nutrients.

  2. Selective Properties: MSA is selective due to its high salt concentration, which inhibits the growth of most bacteria except for certain halophilic (salt-tolerant) organisms, particularly staphylococci.

  3. Differential Properties: It is differential based on the ability of Staphylococcus aureus to ferment mannitol, a sugar alcohol present in the medium. Fermentation of mannitol produces acidic byproducts, causing a change in the pH of the medium, which is indicated by a color change of the pH indicator (phenol red) from red to yellow.

  4. Indicator of Pathogenicity: Staphylococcus aureus can ferment mannitol, leading to the production of yellow colonies on MSA, whereas other staphylococci species that do not ferment mannitol will produce red or pink colonies. This differentiation aids in the identification of potentially pathogenic Staphylococcus aureus strains.

  5. Appearance: HiMedia Mannitol Salt Agar typically appears as a pink to red medium due to the presence of phenol red before inoculation. After incubation, areas surrounding colonies of mannitol-fermenting bacteria may appear yellow, while non-fermenting colonies retain the red color.

  6. Quality Control: The quality of HiMedia Mannitol Salt Agar is ensured through rigorous quality control procedures, including sterility testing, performance testing with known strains, and compliance with international standards.

  7. Applications: It is commonly used in clinical laboratories for the isolation and presumptive identification of Staphylococcus aureus from clinical specimens, particularly those obtained from skin and wound infections. It is also utilized in food microbiology for the detection of Staphylococcus aureus contamination in food samples.

HiMedia Mannitol Salt Agar is a selective medium that inhibits the growth of most bacteria due to its high salt concentration (7.5-10%). This selectivity promotes the growth of halophilic organisms, particularly staphylococci.

  1. Differential Properties: It is also a differential medium, allowing for the differentiation of pathogenic Staphylococcus aureus from other non-pathogenic staphylococci based on their ability to ferment mannitol.

  2. Carbohydrate Source: Mannitol serves as the carbohydrate source in the medium. Staphylococcus aureus ferments mannitol, leading to the production of acidic byproducts.

  3. pH Indicator: The medium contains phenol red as a pH indicator. Fermentation of mannitol by Staphylococcus aureus results in a decrease in pH, causing a color change of the medium from red to yellow.

  4. Appearance: HiMedia Mannitol Salt Agar typically appears as a pink to red medium due to the presence of phenol red before inoculation. After incubation, areas surrounding colonies of mannitol-fermenting bacteria may appear yellow, while non-fermenting colonies retain the red color.

  5. Pathogen Identification: The ability to differentiate Staphylococcus aureus based on mannitol fermentation aids in the presumptive identification of this pathogen, which is crucial for clinical diagnosis and treatment.

  6. Quality Control: The quality of HiMedia Mannitol Salt Agar is ensured through rigorous quality control procedures, including sterility testing and performance testing with known strains, ensuring reliability and consistency in results.

  7. Applications: This medium is commonly used in clinical laboratories for the isolation and identification of Staphylococcus aureus from various clinical specimens, as well as in food microbiology for the detection of Staphylococcus aureus contamination in food samples.

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