ORNITHINE DECARBOXYLASE BROTH

Decarboxylation is the process in which bacteria that possess specific decarboxylase enzyme attack amino acids at their carboxyl end (-COOH) to yield an amine or a diamine and carbon dioxide. The amino acid L-ornithine is decarboxylated by the enzyme ornithine decarboxylase to yield the diamine putrescine and carbon dioxide. Ornithine Decarboxylase Broth is based on the Taylors modification. It is recommended by the ISO Committee for the detection of ornithine decarboxylation by Yersinia enterocolitica.

for detection of the ability of microorganisms to decarboxylate ornithine

Enterobacter aerogenes | Escherichia coli | Klebsiella pneumoniae | Proteus mirabilis | Salmonella Paratyphi A | Salmonella typhi | Shigella flexneri | Yersinia enterocolitica

Clinical Diagnostics | Food & Beverages | Industrial & Lab Purposes | Water

100 gm