Cultivate and detect organisms causing spoilage in canned foods and other products with Thermo Scientific™ Oxoid™ Dextrose Tryptone Broth (Dehydrated). Organisms which produce acid from dextrose, such as Bacillus stearothermophilus and other ’flat-sour’ organisms, are detected by the color change of the medium from purple to yellow.
Canned foods are more often prone to flat sour spoilage due to contamination by either mesophilic or thermophilic aerobic spore formers.
Dextrose Tryptone Broth is recommended by the American Public Health Association1 and Baumgartner and Hersom2 for the bacterial examination of low and medium acid canned foods (pH 4.5 and above). Both methods include inoculation of 10mL amounts of the broth with one or two grams of the food product. For food products in this pH range, the suggested procedure is aerobic cultivation in Dextrose Tryptone Broth in parallel with anaerobic cultivation in other media.
| Code | Description |
|---|---|
| CM0073B | Catalog Number: CM0073B Unit Size: Each Quantity: 500 g |
