High grade Kligler Iron Agar is supplied by Micromaster. It is available in the form of a light yellow to pink homogenous free flowing powder which has a pH in the range of 7.2 to 7.6. It is advisable to store this product between 10-30C in a tightly closed container. Once opened, Kligler Iron Agar should be properly stored in a dry place, after tightly capping the bottle in order to prevent lump formation due to the hygroscopic nature of the product. Store this product in dry ventilated area, away from extreme temperatures and sources of ignition.

Quantity provided: 500g /pack

Kligler Iron Agar is ideal for the differential identification of gram-negative enteric bacilli from clinical and non-clinical samples on the basis of the fermentation of dextrose, lactose and H₂S production. This medium is a combination of the principles of Russell double sugar medium and lead acetate agar. This combination permits differentiation of Gram-negative bacilli by their ability to ferment dextrose or lactose, which produces colour changes of the pH indicator. Dextrose concentration is 10% of the lactose concentration. In addition to peptone, HM peptone B and yeast extract, this medium also contains lactose and glucose (dextrose), which enables the differentiation of species of enteric bacilli. Phenol red is the pH indicator, which exhibits a colour change in response to acid produced during the fermentation of sugars. The combination of ferrous sulphate and sodium thiosulphate helps in detecting hydrogen sulfide production, which can be seen by a black color either throughout the butt, or in a ring formation near the top of the butt. Lactose non-fermenters like Salmonella and Shigella, initially produce an acid (yellow) slant due to acid produced by fermentation of the dextrose.