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48300 Millipore

Bile esculin agar

for microbiology, NutriSelect Plus

Synonym: B.B.E. Agar, Bacteroides Bile Esculin Agar, Esculin Bile Agar

  •  NACRES NA.74

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Properties

Related Categories A - M, All Food Control Media (alphabetical), All Solid Media/Agars, Biochemical Identification Media by Test, Biochemical Identification Media, A to Z,
Quality Level   200
grade   for microbiology
shelf life   limited shelf life, expiry date on the label
composition   agar, 15.0 g/L
  esculin, 1 g/L
  ferric citrate, 0.5 g/L
  meat extract, 3 g/L
  meat peptone, 5 g/L
  ox-bile, 40 g/L
mfr. no.   NutriSelect Plus
final pH   6.6±0.2 (25 °C)
Featured Industry   Environmental
Food and Beverages
suitability   selective and differential for Enterococcus spp.

Description

Application

Bile esculin agar (BEA) is a differential and selective medium and is mainly used to discern group D Streptococci and Enterococci based on the organism’s potential to hydrolyze esculin. BEA comprises of oxygall (bile salts, first selective ingredients) and azide (second selective ingredients), former inhibits the growth of gram positive organisms and latter inhibits the growth of gram negative organisms. BEA also comprises of nutrients ferric citrate and esculin, where esculin is a differential ingredient and is also a fluorescent compound, upon hydrolyzation the fluorescence is lost. BEA is used for bile esculin test which is based on the hydrolysis of esculin into esculetin (6, 7-dihydroxy-coumarin) and glucose by a micro-organism that produce an enzyme esculinase.

For the preliminary identification of enterococci (serology group D), as defined by Swan (1954) and Facklam and Moody (1970).

Preparation Note

Dissolve 64.5 g in 1 litre distilled water. Bring to a boil while stirring continually. This medium should NOT be autoclaved. Cool to 45-50°C. Mix gently and dispense into sterile Petri dishes.

Legal Information

NutriSelect is a trademark of Merck KGaA, Darmstadt, Germany

Safety & Documentation

Safety Information

RIDADR 
NONH for all modes of transport
WGK Germany 
WGK 3
Flash Point(F) 
Not applicable
Flash Point(C) 
Not applicable

Documents

Certificate of Analysis (COA)

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Protocols & Articles

Articles

Microbiological Control of Spices and Herbs

Cultures around the world rely on herbs and spices to add flavour and zest to food. Many spices, however, contain very high numbers of bacteria, making them a potent source for food spoilage and path...
Jvo Siegrist
AnalytiX Volume 10 Article 1
Keywords: Growth factors, Microbiology

Microbiology Introduction

An initial aim of all microbiologists is the reproducible growth of their microbial cultures, no matter whether the microorganisms are of natural origin or have been genetically engineered by man. Re...
Keywords: Absorption, Aerobic, Anaerobic, Antibiotics, Antimicrobials, Buffers, Culture media, Diffusion, Environmental, Filtration, Genetic, Growth factors, Metabolism, Phase transitions, Precipitation, Reductions, Respiration, Sample preparations, Vitamins

Microbiology Theory: Media Preparation

Microorganisms need nutrients, a source of energy and certain environmental conditions in order to grow and reproduce. In the natural environment, microbes have adapted to the habitats most suitable ...
Keywords: Culture media, Digestions, Environmental, Filtration, Growth factors, Indicators, Microbiology, Phase transitions, Precipitation, Vitamins

Peer-Reviewed Papers
15

References

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