The triple sugar-iron (TSI) agar slants are 1% lactose, 1% sucrose, 0.1% glucose, and phenol red to detect carbohydrate fermentation (medium changes from orange-reddish to yellow, positive). In addition, TSI slants contain sodium thiosulfate and ferrous sulfate for hydrogen sulfide production.<\/p>\n
Inoculated slants should be observed between 18-24 hours.<\/p>\n
Glucose fermentation<\/strong> is indicated when: slant is red; butt (bottom) of tube is yellow; with or without gas production (which would’ve appeared as tiny breaks\/bubbles in the agar).<\/p>\n Lactose and\/or sucrose fermentation<\/strong> is indicated when: slant is yellow; butt is yellow; with or without gas production (which would’ve appeared as tiny breaks\/bubbles in the agar).<\/p>\n No carbohydrate fermentation<\/strong> when: slant is red (or no change); butt is red (or no change).<\/p>\n Hydrogen sulfide production is indicated by a black “trail”\/blackening.<\/p>\n Clinical significance<\/strong>. The TSI test differentiates among types of Enterobacteriaceae (all are gram-negative, glucose fermenters w\/acid production) and other gram-negative enteric bacilli based on the type of carbohydrate fermentors and hydrogen sulfide producers. TSI can separate out Proteus vulgaris<\/em>,\u00a0Proteus mirabilis<\/em> (causes urinary tract infections, and is sensitive to ampicillin and cephalosporins), and\u00a0Proteus penneri<\/em>.<\/p>\n <\/p>\n Reference<\/p>\n Cappuccino,\u00a0J.\u00a0G., & Welsh,\u00a0C. (2018).\u00a0Microbiology: A laboratory manual<\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":" The triple sugar-iron (TSI) agar slants are 1% lactose, 1% sucrose, 0.1% glucose, and phenol red to detect carbohydrate fermentation (medium changes from orange-reddish to yellow, positive). In addition, TSI slants contain sodium thiosulfate and ferrous sulfate for hydrogen sulfide production. Inoculated slants should be observed between 18-24 hours. Glucose fermentation is indicated when: slant […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[],"class_list":["post-1275","post","type-post","status-publish","format-standard","hentry","category-microiology"],"_links":{"self":[{"href":"https:\/\/integrativewellnessandmovement.com\/iwmbasicscience\/wp-json\/wp\/v2\/posts\/1275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/integrativewellnessandmovement.com\/iwmbasicscience\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/integrativewellnessandmovement.com\/iwmbasicscience\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/integrativewellnessandmovement.com\/iwmbasicscience\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/integrativewellnessandmovement.com\/iwmbasicscience\/wp-json\/wp\/v2\/comments?post=1275"}],"version-history":[{"count":2,"href":"https:\/\/integrativewellnessandmovement.com\/iwmbasicscience\/wp-json\/wp\/v2\/posts\/1275\/revisions"}],"predecessor-version":[{"id":1277,"href":"https:\/\/integrativewellnessandmovement.com\/iwmbasicscience\/wp-json\/wp\/v2\/posts\/1275\/revisions\/1277"}],"wp:attachment":[{"href":"https:\/\/integrativewellnessandmovement.com\/iwmbasicscience\/wp-json\/wp\/v2\/media?parent=1275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/integrativewellnessandmovement.com\/iwmbasicscience\/wp-json\/wp\/v2\/categories?post=1275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/integrativewellnessandmovement.com\/iwmbasicscience\/wp-json\/wp\/v2\/tags?post=1275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}