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Triple Sugar Iron Agar

NutriSelect® Basic, suitable for microbiology

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Synonym(s):
TSI Agar
NACRES:
NA.74

sterility

non-sterile

Quality Level

product line

BioChemika

form

powder

shelf life

limited shelf life, expiry date on the label

composition

agar, 12 g/L
ferrous sulfate, 0.2 g/L
glucose, 1 g/L
lactose, 10 g/L
meat extract, 3 g/L
mixed peptone, 20 g/L
phenol red, 0.025 g/L
sodium chloride, 5 g/L
sodium thiosulfate, 0.3 g/L
sucrose, 10 g/L
yeast extract, 3 g/L

manufacturer/tradename

NutriSelect® Basic

technique(s)

microbe id | utilization test: suitable
microbiological culture: suitable

final pH

7.4±0.2 (25 °C)

application(s)

clinical testing
environmental
food and beverages
pharmaceutical
water monitoring

microbiology

suitability

nonselective and differential for Citrobacter spp.
nonselective and differential for Escherichia coli
nonselective and differential for Klebsiella spp.
nonselective and differential for Proteus spp.
nonselective and differential for Salmonella spp.
nonselective and differential for Shigella spp.
nonselective and differential for coliforms
nonselective and differential for enterobacteriaceae

Application

For the identification of Enterobacteriaceae acc. to Sulkin and Willett (1940), modified acc. to Hajna (1945).

Preparation Note

Dissolve 64.5 g in 1 litre distilled water. Warm to dissolve, mix well and pour into tubes, sterilize by autoclaving at 121°C for 15 minutes. Allow the medium to set in sloped form.

Other Notes

Salmonella screening studies

Footnote

We offer two media types: the superior granulated GranuCult® and the cost-efficient powdered NutriSelect® culture media, depending on your needs.
The designations basic, plus, or prime are added to indicate the quality control level, from basic quality control to standard QC plus to prime for full regulatory compliance.

Legal Information

GRANUCULT is a registered trademark of Merck KGaA, Darmstadt, Germany
NutriSelect is a registered trademark of Merck KGaA, Darmstadt, Germany

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

ppe

Eyeshields, Gloves, type N95 (US)


Certificates of Analysis (COA)

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H.J. Kolmos et al.
Acta Pathologica Et Microbiologica Scandinavica. Section B, Microbiology, 95, 85-85 null
M. Cristina et al.
Journal of Microbiological Methods, 8, 227-227 (1988)
Triple-Sugar Iron Agar Medium for the Identification of the Intestinal Group of Bacteria.
A A Hajna
Journal of bacteriology, 49(5), 516-517 (1945-05-01)
Sulkin, E.S., et al.
The Journal of Laboratory and Clinical Medicine, 25, 649-649 (1940)

Articles

Microbiological assessment of bacteria found in spices, a potent source for food spoilage and pathogens.

Salmonella contamination is the second leading cause of food-borne illness worldwide. Controlling outbreaks of Salmonella is an important task for food regulators, restaurants and the food industry in general. The Salmonella family includes over 2,300 serotypes of bacteria, but two types, Salmonella enteritidis and Salmonella typhimurium, are responsible for about half of all human infections. Most outbreaks of Salmonella are traced back to dairy, poultry and meat products, but Salmonella can grow on nearly any food. Chicken, eggs and their derivative products are particularly high risk.

An article concerning selective growth media for differentiation and detection of Escherichia coli and other coliforms.

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

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