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The medium differentiates bacteria that can ferment lactose, which include fecal coliform and a variety of potential pathogens.The selective property of the medium comes from the presence of bile salts and crystal violet that inhibit most Gram positive bacteria. Fermentation of lactose is differentiated by the neutral red, a pH indicator. When lactose is fermented, acid products lowers pH below 6.8, neutral red causes the colony to turn pinkish-red. Colonies of lactose-nonfermenting bacteria will be colorless. |
