Dey-Engley Neutralizing Broth is used to cultivate a broad range of microorganisms while neutralizing disinfectants and antimicrobials which have inherent bacteriostatic properties. Peptone provides nitrogen, vitamins, minerals and amino acids essential for growth. Yeast extract is a source of vitamins, particularly of the B-group. Dextrose is the fermentable carbohydrate providing carbon and energy. Five neutralizers inactivate a number of disinfectant and antiseptic chemicals. Sodium bisulfite neutralizes aldehydes. Sodium thioglycollate neutralizes mercurials. Sodium thiosulfate neutralizes iodine and chlorine. Lecithin neutralizes quaternary ammonium compounds. Polysorbate 80, a non- ionic surface active agent, neutralizes substituted phenolics. Bromocresol purple is used as an indicator for dextrose utilization. The organisms that ferment dextrose will turn the medium from a purple to yellow color. Those organisms that ferment dextrose will turn the medium from purple to yellow. The growth of Pseudomonas species, which do not ferment dextrose, can be detected by the formation of a pellicle on the surface of the broth.
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