La gélose Kligler-Hajna est utilisée pour l’identification présomptive des entérobactéries basée sur la fermentation du glucose, du lactose, du saccharose et sur la production de gaz et d’H₂S.
Son utilisation est recommandée pour la recherche de Salmonella dans les aliments et les produits laitiers.

La gélose au fer de Kligler est utilisée pour la différenciation des membres des Enterobacteriaceae sur la base de leur capacité à fermenter le dextrose et le lactose et à libérer des sulfures.

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Kligler Iron Agar is used for the differentiation of members of the Enterobacteriaceae on the basis of their ability to ferment dextrose and lactose and to liberate sulfides.

Summary and Explanation
In 1911, Russell described a new double sugar tube medium
for the isolation of typhoid bacilli from urine and feces.
Six years later, Kligler developed a simple lead acetate medium for the differentiation of the typhoid-paratyphoid group.
Subsequently, Kligler evaluated culture media used in the isolation and differentiation of typhoid, dysentery and allied bacilli and endorsed Russell’s medium.
Bailey and Lacey substituted phenol red for the Andrade indicator previously used as a pH indicator.
The current formulation of Kligler Iron Agar combines features of Kligler’s lead acetate medium with those of Russell’s double sugar agar.

Principles of the Procedure
Kligler Iron Agar, in addition to casein and meat peptones, contains lactose and dextrose which enable the differentiation of species of enteric bacilli due to color changes of the phenol red pH indicator in response to the acid produced during the fermentation of these sugars. The dextrose concentration is only 10% of the lactose concentration. The combination of ferric ammonium citrate and sodium thiosulfate enables the detection of hydrogen sulfide production.
Lactose nonfermenters (e.g., Salmonella and Shigella) initially produce a yellow slant due to acid produced by the fermentation of the small amount of dextrose. When the dextrose supply is exhausted in the aerobic environment of the slant, the reaction reverts to alkaline (red slant) due to oxidation of the acids. The reversion does not occur in the anaerobic environment
in the butt, which remains acid (yellow butt). Lactose fermenters produce yellow slants and butts because enough acid is produced in the slant to maintain an acid pH under aerobic conditions. Organisms incapable of fermenting either carbohydrate produce red slants and butts.
Hydrogen sulfide production is evidenced by a black color either throughout the butt, or in a ring formation near the top of the butt. Gas production (aerogenic reaction) is detected as individual bubbles or by splitting or displacement of the agar.

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Formulation :
BBL™ Kligler Iron Agar
Approximate Formula* Per Liter
Pancreatic Digest of Casein : 10.0 g
Peptic Digest of Animal Tissue : 10.0 g
Lactose : 10.0 g
Dextrose : 1.0 g
Sodium Chloride : 5.0 g
Ferric Ammonium Citrate : 0.5 g
Sodium Thiosulfate : 0.5 g
Agar : 15.0 g
Phenol Red : 25.0 mg