Lauryl Sulfate Broth for Microbiology, 500g

Lauryl Sulfate Broth, developed by Mallmann and Darby in 1941, is aselective medium used for the presumptive testing and selective enrichment ofcoliform bacteria in water, dairy products, and foodstuffs. The medium isformulated with tryptose instead of casein, providing essential nitrogen,carbon compounds, vitamins, and amino acids for bacterial growth. Lactoseserves as fermentable sugar, while sodium lauryl sulfate and bile salts inhibitnon-coliform organisms, including gram-positive bacteria such as bacilli andfecal Streptococci. Sodium chloride maintains osmotic balance, and potassiumphosphates stabilize the pH during lactose fermentation.

Lauryl Sulfate Broth is primarily used for detecting coliform bacteria,including Escherichia coli, in environmental samples and food products.The medium inhibits non-coliform organisms through sodium lauryl sulfate andbile salts, while lactose fermentation with gas production serves as apresumptive indicator of coliform presence.