INTENDED USE
- BacterTube™ Hport is designed to preserve and transport clinical specimens for the detection of Helicobacter pylori. It maintains the viability of the bacteria during transportation to the laboratory for culture and diagnostic testing..
PRINCIPLES
- BacterTube™ Hport provides an optimized environment for H. pylori by ensuring:
- Nutrient-Rich Base: Casein and soy peptones supply essential amino acids and nitrogen sources to sustain bacterial viability.
- Starch: Serves as a carbohydrate source for bacterial metabolism.
- Buffering System: Disodium phosphate and sodium chloride maintain osmotic balance and pH stability.
- Antibiotics: Inhibit the growth of contaminants, ensuring selective preservation of pylori.
- Enrichment Supplement: Enhances bacterial viability and recovery upon culturing.
 
- Use a sterile swab to collect the specimen. Insert the swab into the transport medium up to one-third of the tube’s length, then cut or break off the handle. Secure the cap tightly.
- For gastric biopsy samples, press the biopsy fragment down to one-third of the medium’s length in the tube.
- Label the tube and send it to the laboratory as soon as possible, maintaining storage conditions at 4°C.
- Subculture the specimen onto appropriate culture media.
BacterLab ensures the quality of each product batch by testing with ATCC reference strains.
| Reference strains | Incubation conditions | Expected results | 
| Helicobacter pylori ATCC 11637 | 18 – 24 hours, 35 – 37oC, 5 – 10% CO2 | Good growth on subculture medium | 
For 1 liter of medium
| Casein peptone | 9,5 g | 
| Soy peptone | 10,0 g | 
| Starch | 1,0 g | 
| Disodium phosphate | 2,5 g | 
| Sodium chloride | 5,5 g | 
| Agar | 7,0 g | 
| Antibiotics mixture | 10 mL | 
| Enrichment | 1 vial | 
pH of the ready-to-use medium at 25°C: 6,5 ± 0,2
*Note: This ingredient is for reference only our company will formulate the ingredient according to requests or tender specifications.
| Product Name | Code | Packaging | 
| BacterTube™ Hport | 08004 | 50 tubes/ box or as per customer request. | 
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