Remel™ Methyl Red Reagent

Test the ability of an organism to produce and maintain stable end products from glucose fermentation using Thermo Scientific™ Remel™ Methyl Red Reagent. In 1915, Clarke and Lubs first described the methyl red test using it to differentiate between the coli-aerogenes group of enteric bacteria1.

The methyl red (MR) test uses methyl red as an indicator to determine the pH of the medium when an organism ferments glucose2. All members of Enterobacteriaceae are, by definition, glucose fermenters and produce acidic by-products.Ready to Use: convenience of a prepared reagent.Easy to interpret:Positive Test - red color development on the surface of the mediumNegative Test - yellow color on the surface of the medium.Following initial incubation, all Enterobacteriaceae give a positive methyl red reaction if tested3. However, on further incubation (2-5 days) MR – positive organisms continue producing acids overcoming the phosphate buffer resulting in a low pH and a red color development. MR-negative organisms further metabolize the initial fermentation products by decarboxylation to produce neutral acetyl methyl carbinol (acetoin), which results in a neutral pH and no red color.The methyl red reagent contains 0.2 g methyl red indicator dissolved in 600 mL ethyl alcohol and 400 mL demineralized water supplied as 25 mL bottles.Not all products are available for sale in all territories. Please inquire.Remel™ and Oxoid™ products are now part of the Thermo Scientific brand.