E. Coli
E. Coli E. Coli
3.1.3.6. Triple Sugar Iron Agar Medium TSI (Oxoid) Lab-lemco powder 3.0 g/l Yeast extract 3.0 g/l Peptone 20.0 g/l Sodium chloride 5.0 g/l Lactose 10.0 g/l Sucrose 10.0 g/l Dextrose 1.0 g/l Ferric citrate 0.3 g/l Sodium thiosulphate 0.3 g/l Phenol red 9.5 g/l Agar pH 7.4 12.0 g/l 3.1.3.7. Sugar media Glucose, lactose, sucrose, mannitol, maltose, salicin, dulcitol, galactose and fructose were included in peptone water. Peptone 1% Sodium chloride 0.5% Phenol red Indicator 5% (0.2 gm%) Sugar 1% Durham tubes were used for studying the fermentative ability of the isolated microorganisms. 33
3.1.4.Solutions and indicators in biochemical identification (Cruickshank et al., 1975): 3.1.4.1. Oxidase reagent (Bio-Merieux, 1980) Freshly prepared 1%solution of tetra methyl-p-phenylene diamine dihydrochloride was used to test for oxidase production. 3.1.4.2. Kovac's reagent: Pdimethylaminobenzaldhyde 10 g Amyl alcohol 150 ml Concentrated HCl 50 ml 3.1.4.3. Methyl Red Reagent: (M.R) Methyl red 0.1 g Ethyl alcohol 95% 300.0 ml Distilled water 200.0 ml 3.1.4.4.Voges-Proskauer (V.P.) test reagents: To 5ml of a 48-hours at 37°C, 3ml of alcoholic solution of naphthol and 1ml of 40% of potassium hydroxide solutions were added. Pink colored ring developed withen 10-15 min. while negative if there is no pink ring. 3.1.4.5. Urea solution (40%) (Oxoid, sr20) 3.1.4.6. H2S production: Triple sugar iron (T.S.I) (oxoid) examination was done daily up to the 7 th day for detection of H2S production as well as for gas production. 34
- Page 1 and 2: A STUDY ON THE USE OF ANTIBIOTICS I
- Page 3 and 4: List of contents Page 1-Introductio
- Page 5 and 6: Tables Page Table(1)Biochemical rea
- Page 7 and 8: Acknowledgements First of all thank
- Page 9 and 10: 2 Introduction certain serogroups,
- Page 11 and 12: Sodium chloride 5.0 g/l Agar pH 7.3
- Page 13: Sodium citrate, tribasic 2.0 g/l So
- Page 17 and 18: Polyvalent 4: O6 , O27 , O78 , O148
- Page 19 and 20: serological identification accordin
- Page 21 and 22: 6- Urease test The test determine t
- Page 23 and 24: 3. The plate was swabbed in differe
- Page 25 and 26: 2.REVIEW OF LITERATURE 2.1. Inciden
- Page 27 and 28: Review of Literature suggested that
- Page 29 and 30: Review of Literature K5 (37.5%), 15
- Page 31 and 32: Review of Literature within Ireland
- Page 33 and 34: Review of Literature salmonella spe
- Page 35 and 36: Review of Literature Sasipreeyajan
- Page 37 and 38: Review of Literature Moreno et al.
- Page 39 and 40: Review of Literature Mohamad (1996)
- Page 41 and 42: Review of Literature pencillin (68.
- Page 43 and 44: Review of Literature El-Ghamdi et a
- Page 45 and 46: Review of Literature serious ever l
- Page 47 and 48: Review of Literature the time from
- Page 49 and 50: Review of Literature isolates from
- Page 51 and 52: 4.Results A total of 295 chicken sa
- Page 53 and 54: Table (4): Incidence of chicken Ent
- Page 55 and 56: Abolila 11 10/11(90.9%) 10/10(100%)
- Page 57 and 58: fermentation (Lactose, Maltose, Man
- Page 59 and 60: isolates were salmonella, pseudomon
- Page 61 and 62: Fig.(3)Triple sugar iron agar(TSI),
- Page 63 and 64: Fig.(4).Citrate negative E.coli iso
3.1.3.6. Triple Sugar Iron Agar Medium TSI (Oxoid)<br />
Lab-lemco powder 3.0 g/l<br />
Yeast extract 3.0 g/l<br />
Peptone 20.0 g/l<br />
Sodium chloride 5.0 g/l<br />
Lactose 10.0 g/l<br />
Sucrose 10.0 g/l<br />
Dextrose 1.0 g/l<br />
Ferric citrate 0.3 g/l<br />
Sodium thiosulphate 0.3 g/l<br />
Phenol red 9.5 g/l<br />
Agar<br />
pH 7.4<br />
12.0 g/l<br />
3.1.3.7. Sugar media<br />
Glucose, lactose, sucrose, mannitol, maltose, salicin, dulcitol,<br />
galactose and fructose were included in peptone water.<br />
Peptone 1%<br />
Sodium chloride 0.5%<br />
Phenol red Indicator 5% (0.2 gm%)<br />
Sugar 1%<br />
Durham tubes were used for studying the fermentative ability of<br />
the isolated microorganisms.<br />
33
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