Thermo Scientific™

Gelatin Medium (5mL)

Catalog number: R060952
Thermo Scientific™

Gelatin Medium (5mL)

Catalog number: R060952

Differentiate and Identify Enterobacteriaceae spp. using Thermo Scientific™ Remel™ Gelatin Medium (Nutrient Gelatin). In their studies of gelatin liquefaction by gram-negative bacilli, Levine and Carpenter incorporated gelatin into the nutrient medium1. The production of gelatinase by some bacteria and the resulting liquefaction of gelatin can be used to differentiate certain bacilli. Gelatin Medium (Nutrient Media) (12%) is recommended as a standard method for use in taxonomic work because the rate of gelatin liquefaction is important in the characterization of the Enterobacteriaceae2.

 
Catalog Number
R060952
Unit Size
Each
Quantity
20 x 5 mL
Price (USD)
Full specifications
DescriptionGelatin Medium
Product TypeGelatin
Quantity20 x 5 mL
TypeGelatin
Format15mm x 103mm Tube
Unit SizeEach
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R060952Full specifications
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DescriptionGelatin Medium
Product TypeGelatin
Quantity20 x 5 mL
TypeGelatin
Format15mm x 103mm Tube
Unit SizeEach
Showing 1 of 1

Certain genera of enteric gram-negative bacilli and nonfermentive gram-negative bacilli can be differentiated and identified by the production of gelatinase. Gelatinase is a proteolytic enzyme that hydrolyzes gelatin into its constituent amino acids with a loss of its gelling characteristics3.

  • Ready to use – Convenience of prepared media.
  • Recommended as a standard method for use in taxonomic work because the rate of gelatin liquefaction is important in the characterization of the Enterobacteriaceae2.
  • Easy to interpret -
    • Positive test - Liquefacation after refrigeration
    • Negative test - Solidification after refrigeration

The medium contains peptone and beef extract that supply amino acids and other essential nutrients to support the growth of non-fastidious bacteria. Gelatin is incorporated to determine an organism’s ability to produce gelatinase. The proteolytic enzyme gelatinase decomposes gelatin into smaller components, resulting in liquefaction of the gelatin.

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