Dextrose (or D-Glucose) is a simple hexose mono-saccharide sugar. It is used as a source of energy to cultivate microorganisms and for fermentation studies.
Dextrose (or D-Glucose) is a simple hexose mono-saccharide sugar. It is so called because it turns the plane of polarization to the right. Entirely derived from corn it is free from all other sugars and starches, proteins, alcohols and heavy metals. It is the natural form of Glucose.
Dextrose is offered at a very high grade of purity. Its empirical formula is C6H12O6 .
Mono-saccharides are sweet, water soluble and crystalline.
Appearance – small, white crystals, with molecular weight of 180.2 and specific rotation range is +52.6 - 53.2°C.
Maximum list of impurities:
Insoluble matter in H2O = 0.01%; Cl = 0.0125%; Sulphate and Sulphite = 0.0215%; Heavy Metals (as Pb) = 0.005%; As = 0.001%.
Dextrose is used as a source of energy to cultivate microorganisms and for fermentation studies. Dextrose is incorporated into many culture media formulae, such as those employed in the selective isolation of enterobacteriaceae. In liquid culture media, Dextrose is generally used in a 0.5% concentration, whereas in solid media formulations it can be used in higher concentrations.
This hexose sugar has a beneficial effect on old cultures of many types of microorganisms because it is easily assimilated. Adding 0.05% dextrose to a culture medium free of carbohydrates can increase the growth and recovery of many organisms.
