A laboratory procedure using a pH-sensitive dye in a glucose-rich broth helps identify whether a microorganism can ferment glucose, producing acidic byproducts. A positive outcome is indicated by a color change from red to yellow, signifying acid production. Conversely, no color change or a shift towards a deeper red (pink/magenta) suggests the organism cannot ferment glucose or produces alkaline byproducts. Absence of growth may also be observed.
This simple, cost-effective method provides crucial information for microbial identification and characterization, aiding in differentiating bacterial species and understanding their metabolic capabilities. It has been a foundational technique in microbiology for decades, contributing significantly to diagnostics, food safety, and various research applications.
