{"id":86,"date":"2021-11-05T13:00:09","date_gmt":"2021-11-05T12:00:09","guid":{"rendered":"https:\/\/docenciamicrobiologia.umh.es\/?page_id=86"},"modified":"2025-09-21T19:47:47","modified_gmt":"2025-09-21T17:47:47","slug":"acidificacion-de-hidratos-de-carbono","status":"publish","type":"page","link":"https:\/\/docenciamicrobiologia.umh.es\/en\/indice-de-practicas\/5-identificacion-bacteriana\/acidificacion-de-hidratos-de-carbono\/","title":{"rendered":"Acidification of carbohydrates"},"content":{"rendered":"<p><strong>Overview<\/strong><\/p>\n<p>The capacity of the bacteria to use carbohydrates by producing acid or acid and gas is determined.<\/p>\n<p>This involves using the culture medium with Kliger Iron (Kliger Iron Agar or KIA), in which the production of hydrogen sulfide is also observed.<\/p>\n<p>This culture medium contains lactose and glucose such as fermentable carbohydrates. Sodium thiosulfate as a substrate needed for the production of hydrogen sulfide, iron citrate and ammonium as a source of ions of Fe+3, which are combined with the hydrogen sulfide and they produce black iron sulfide. It also contains phenol red as a pH indicator.<\/p>\n<p><strong>Carrying out the practical<\/strong><\/p>\n<p>The bacteria to be tested is inoculated using the inoculation loop, starting with a prick from the center of the slanted surface (slant) towards the bottom of the test tube; when going back a streak is made on the surface of the slant.<\/p>\n<table style=\"border: hidden;margin: 0 auto\">\n<tbody>\n<tr style=\"border: hidden\">\n<td style=\"text-align: center\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-1743\" src=\"https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/Acidificacion-de-hidratos3-212x300.jpg\" alt=\"\" width=\"212\" height=\"300\" srcset=\"https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/Acidificacion-de-hidratos3-212x300.jpg 212w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/Acidificacion-de-hidratos3-724x1024.jpg 724w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/Acidificacion-de-hidratos3-768x1086.jpg 768w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/Acidificacion-de-hidratos3-1086x1536.jpg 1086w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/Acidificacion-de-hidratos3-1448x2048.jpg 1448w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/11\/Acidificacion-de-hidratos3-scaled.jpg 1810w\" sizes=\"(max-width: 212px) 100vw, 212px\" \/><\/td>\n<td style=\"text-align: center\">\n<p style=\"text-align: center\"><iframe  id=\"_ytid_82505\"  width=\"480\" height=\"270\"  data-origwidth=\"480\" data-origheight=\"270\" src=\"https:\/\/www.youtube.com\/embed\/g8LFBKREWfU?enablejsapi=1&autoplay=0&cc_load_policy=0&cc_lang_pref=&iv_load_policy=1&loop=0&modestbranding=0&rel=1&fs=1&playsinline=0&autohide=2&theme=dark&color=red&controls=1&\" class=\"__youtube_prefs__  no-lazyload\" title=\"YouTube player\"  allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/p>\n<p>&nbsp;<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>It is incubated for 24 hours at 37\u00baC. After this time a yellow color that appears on the surface and on the bottom of the test tube is observed.<\/p>\n<ol>\n<li>a) The yellow color at the bottom points to the fact that the glucose has fermented. As well as this fermentation, gas might have been produced (gaseous metabolites) that becomes apparent with bubbles or ruptures at the bottom of the agar.<\/li>\n<li>b) The yellow color in the slant or slanted surface of the culture medium shows the degradation of lactose through which acidity is produced.<\/li>\n<\/ol>\n<p>According to this, different results can be found, which are observed in the figures.<\/p>\n<div style=\"text-align: center\">\n<table style=\"border: hidden;margin: 0 auto\">\n<tbody>\n<tr style=\"border: hidden\">\n<td style=\"border: hidden;text-align: center\"><img loading=\"lazy\" style=\"margin: 15px\" src=\"https:\/\/docenciamicrobiologia.umh.es\/files\/2021\/11\/EmbeddedImage-10.png\" alt=\"\" width=\"250\" height=\"240\" \/><\/td>\n<td><img loading=\"lazy\" class=\"aligncenter\" src=\"https:\/\/docenciamicrobiologia.umh.es\/files\/2021\/11\/EmbeddedImage-12.png\" alt=\"\" width=\"250\" height=\"240\" \/><\/td>\n<td><img loading=\"lazy\" class=\"aligncenter\" src=\"https:\/\/docenciamicrobiologia.umh.es\/files\/2021\/11\/EmbeddedImage-14.jpg\" alt=\"\" width=\"250\" height=\"240\" \/><\/td>\n<\/tr>\n<tr style=\"border: hidden\">\n<td style=\"text-align: center;border: hidden\">Glucose &#8211; Lactose &#8211; Gas &#8211;<\/td>\n<td style=\"text-align: center;border: hidden\">Glucose- Lactose + Gas &#8211;<\/td>\n<td style=\"text-align: center;border: hidden\">Glucose + Lactose + Gas +<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<div style=\"text-align: center\"><\/div>\n<table style=\"border: hidden;margin: 0px auto;height: 402px\" width=\"712\">\n<tbody>\n<tr style=\"border: hidden\">\n<td style=\"text-align: center\"><img loading=\"lazy\" class=\"wp-image-1588 aligncenter\" src=\"https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/01\/888C990F-DF43-40B8-811A-C824CF0B86F2-scaled-e1643566361314-265x300.jpeg\" alt=\"\" width=\"248\" height=\"280\" srcset=\"https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/01\/888C990F-DF43-40B8-811A-C824CF0B86F2-scaled-e1643566361314-265x300.jpeg 265w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/01\/888C990F-DF43-40B8-811A-C824CF0B86F2-scaled-e1643566361314-903x1024.jpeg 903w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/01\/888C990F-DF43-40B8-811A-C824CF0B86F2-scaled-e1643566361314-768x871.jpeg 768w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/01\/888C990F-DF43-40B8-811A-C824CF0B86F2-scaled-e1643566361314-1355x1536.jpeg 1355w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/01\/888C990F-DF43-40B8-811A-C824CF0B86F2-scaled-e1643566361314.jpeg 1478w\" sizes=\"(max-width: 248px) 100vw, 248px\" \/><\/td>\n<td style=\"text-align: center\"><img loading=\"lazy\" class=\"wp-image-1585 alignnone\" src=\"https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/01\/IMG_20211221_103254-1-scaled-e1643566489684-259x300.jpg\" alt=\"\" width=\"238\" height=\"275\" srcset=\"https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/01\/IMG_20211221_103254-1-scaled-e1643566489684-259x300.jpg 259w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/01\/IMG_20211221_103254-1-scaled-e1643566489684-884x1024.jpg 884w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/01\/IMG_20211221_103254-1-scaled-e1643566489684-768x890.jpg 768w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/01\/IMG_20211221_103254-1-scaled-e1643566489684-1326x1536.jpg 1326w, https:\/\/docenciamicrobiologia.umh.es\/files\/2022\/01\/IMG_20211221_103254-1-scaled-e1643566489684.jpg 1340w\" sizes=\"(max-width: 238px) 100vw, 238px\" \/><\/td>\n<\/tr>\n<tr style=\"border: hidden\">\n<td style=\"text-align: center\"><span style=\"font-size: 14px\">Glucosa + lactosa + y gas + <\/span><br \/>\n<span style=\"font-size: 14px\">Foto: Ver\u00f3nica Cerd\u00e1. 2021-2022<\/span><\/td>\n<td style=\"text-align: center\"><span style=\"font-size: 14px\">Glucosa &#8211; lactosa &#8211; Gas &#8211;<\/span><\/p>\n<p><span style=\"font-size: 14px\">The alkalinization of the flute beak can lead to a misinterpretation of glucose acid. Check that there is no growth in the lower area.<\/span><\/p>\n<p><span style=\"font-size: 14px\">\u00a0Amai Sebasti\u00e1n &amp; Carlos S\u00e1nchez 2021-22<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div><\/div>\n<div><\/div>\n<div><\/div>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center\">Educational Innovation Activities Assistance- Vice Rector for Academic Affairs\/ Enquiries and technical matters &#8211; Tel: 96 522 <strong>2059<\/strong> &#8211; <a href=\"mailto:info@goumh.es\">info@goumh.es<\/a><\/p>\n<\/div>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Overview<br \/>\nThe capacity of the bacteria to use carbohydrates by producing acid or acid and gas is determined.<br \/>\nThis involves using the culture medium with Kliger Iron (Kliger Iron Agar or KIA), in which the production of hydrogen sulfide is also observed.<br \/>\nThis culture medium contains lactose and glucose such as fermentable carbohydrates. Sodium thiosulfate as a substrate [&#8230;]<\/p>\n","protected":false},"author":3782,"featured_media":0,"parent":83,"menu_order":20,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0,"_links_to":"","_links_to_target":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/docenciamicrobiologia.umh.es\/en\/indice-de-practicas\/5-identificacion-bacteriana\/acidificacion-de-hidratos-de-carbono\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Acidification of carbohydrates - MicroWeb UMH\" \/>\n<meta property=\"og:description\" content=\"Overview The capacity of the bacteria to use carbohydrates by producing acid or acid and gas is determined. This involves using the culture medium with Kliger Iron (Kliger Iron Agar or KIA), in which the production of hydrogen sulfide is also observed. This culture medium contains lactose and glucose such as fermentable carbohydrates. 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