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Tryptone bile x glucuronide agar

Manufactured by Thermo Fisher Scientific
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Tryptone bile X-glucuronide agar is a selective and differential medium used for the detection and enumeration of Escherichia coli in water, food, and other samples. It contains tryptone, bile salts, and X-glucuronide, which allows the identification of E. coli based on its ability to produce beta-glucuronidase enzyme.

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Lab products found in correlation

Cm0325, by Thermo Fisher Scientific (1 mentions) Macconkey, by Thermo Fisher Scientific (1 mentions) Cm0361, by Thermo Fisher Scientific (1 mentions) Cm0549, by Thermo Fisher Scientific (1 mentions) Eosin methyl blue agar, by Thermo Fisher Scientific (1 mentions) Api 20e, by bioMérieux (1 mentions)

Spelling variants of this product

Tryptone (204 citations) Tryptone Bile X-glucuronide (TBX) agar (5 citations) Tryptone bile X-glucuronide agar (TBX agar; (2 citations)

2 protocols using tryptone bile x glucuronide agar

1

Microbial Analysis of By-Products

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The determination of LAB, total bacteria (TBC), enterobacteria (TEC), and mold/yeast (M/Y) counts in the by-products was performed according to Bartkiene et al. (2020b) (link). Sterile MRS agar (CM0361; Oxoid) of 5 mm thickness was used for LAB growth on Petri dishes. The TBC was determined on plate count agar (CM0325; Oxoid). MacConkey (Oxoid Ltd., Basingstoke, United Kingdom) and tryptone bile X-glucuronide agar (Oxoid Ltd.) were used for the determination of the TEC (at 35–37°C for 18–24 h). M/Y counts were determined on chloramphenicol agar (CM0549; Oxoid).
Bartkiene E., Bartkevics V., Pugajeva I., Borisova A., Zokaityte E., Lele V., Starkute V., Zavistanaviciute P., Klupsaite D., Zadeike D, & Juodeikiene G. (2021). The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production. Frontiers in Microbiology, 12, 652548.
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2

Enumerating Thermo-tolerant Gram-Negative Bacilli

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Thermo-tolerant Gram-negative bacilli were enumerated on Tryptone Bile X Glucuronide agar (Oxoid CM0595, England). Thus, 1 ml of the 10 -1 to 10 -3 dilutions was poured into petri dishes and 15 ml TBX was added, mixed and homogenized before incubation at 44°C for 24 h. The search for gram-negative bacteria was completed, after isolation on Eosin Methyl Blue Agar (Oxoid CM0069, England), by the indole test and the Api20E (bioMérieux, France) gallery (Riegel et al., 2006) .
Majoie G.T., Moussé W., Sina H., Farid B., Chédrac A.B., Oswald R., Adjanohoun A., & Lamine B. (2020). Microbial quality of artisanal yoghurt and Dgu products collected in schools of Cotonou and Abomey-Calavi (Benin). African Journal of Food Science, 14(5), 112-118.
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