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一般描述
Bile salt is an organic sodium salt with a conjugate of any of the bile acids along with either glycine or taurine. Biles salts are composed of four different kinds of bile acids - cholic, deoxycholic, chenodeoxycholic and lithocholic acids.Bile salts are extracted under controlled conditions from purified fresh bile, to be used in bacteriological culture media, where it behaves as a selective inhibitory agent that enables isolation and identification of pathogens. For example, in MacConkey Agar/Broth.
应用
Bile salts may be used as one of the selective agents to prevent the growth of injured Escherichia coli cells, in an experiment done in order to identify the specific agent in the selective media which would inhibit the growth of the injured Escherichia coli ML30 cells. It may also be used for identification of isolates of Vibrio (Beneckea) vulnificus which is a halophilic bacterium, found responsible for causing several human infections.
其他说明
胆酸钠和脱氧胆酸钠的混合物
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
法规信息
新产品
Lian-Hua Cui et al.
Journal of microbiology and biotechnology, 28(4), 510-519 (2018-02-01)
Synbiotics are a combination of probiotics and prebiotics, which lead to synergistic benefits in host welfare. Probiotics have been used as an alternative to antibiotics. Among the probiotics, Pediococcus acidilactici (PA) has shown excellent antimicrobial activity against Salmonella Gallinarum (SG)
Christina S Faherty et al.
Molecular microbiology, 85(1), 107-121 (2012-05-11)
Shigella flexneri is a Gram-negative pathogen that invades the colonic epithelium. While invasion has been thoroughly investigated, it is unknown how Shigella first attaches to the epithelium. Previous literature suggests that Shigella utilizes adhesins that are induced by environmental signals
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Food chemistry, 227, 129-136 (2017-03-10)
Solid co-microcapsules of omega-3 rich tuna oil and probiotic bacteria L. casei were produced using whey protein isolate-gum Arabic complex coacervate as wall material. The in-vitro digestibility of the co-microcapsules and microcapsules was studied in terms of survival of L.
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Organosulphur compounds (OSCs) present in garlic (Allium sativum L.) are responsible of several biological properties. Functional foods researches indicate the importance of quantifying these compounds in food matrices and biological fluids. For this purpose, this paper introduces a novel methodology
D L Scheusner et al.
Applied microbiology, 21(1), 46-49 (1971-01-01)
A population of Escherichia coli ML30 cells was exposed to a quaternary ammonium compound, and injury to the cells was measured by a comparison of counts on Trypticase Soy Agar and Violet Red Bile Agar. Substantial injury could not be
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