Litmus milk

Litmus milk is a milk-based medium used to distinguish between different species of bacteria.[1] The lactose (milk sugar), litmus (pH indicator), and casein (milk protein) contained within the medium can all be metabolized by different types of bacteria.[2]

Since milk is usually the first substrate used to maintain bacteria, this test allows for accurate depiction of bacterial types. The addition of litmus, other than explaining the pH type, acts as an oxidation-reduction indicator. The test itself tells whether the bacterium can ferment lactose, reduce litmus, form clots, form gas, or start peptonization.[3]

References

  1. ↑ Schierl, Elizabeth A.; Blazevic, Donna J. (August 1981). "Rapid Identification of Enterococci by Reduction of Litmus Milk". Journal of Clinical Microbiology. 14 (2): 227–228. PMID 6895080.
  2. ↑ "Litmus Milk Results and Meanings". clark.edu.
  3. ↑ "Litmus Milk Medium Data Sheet" (PDF). Archived from the original (PDF) on 15 July 2011.


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