The medium of Klinger iron consists of lactose and the glucose in addition to peptone, HM peptone B and the yeast extract, which helps us to enable the difference between the species of the enteric bacilli.
Generally, in this test, phenol red indicator is used as a pH indicator, which brings about a change in colour in the medium when the acid response is detected during the fermentation process of the sugars.
Fermentation of the dextrose results in the production of acid, which in turn changes the colour of the medium from red to yellow.
If there is only minimum amount of sugar present in the medium, the indicator remains red and there will not be any change in the colour.
On the other hand, when lactose is fermented, there will be large amount of acid production in the medium and it also avoids reoxidation and results in the yellow colour of the whole medium.
The combination of ferrous sulphate and the sodium thiosulphate enables us to detect the production of hydrogen Sulphide and it is evidenced by a black colour or through the formation of butt.
In some cases, it can also be determined by ring formation near or top of the butt.
The production of butts and yellow slants in the lactose fermentation is due to production of high amount of acid in the medium which induces the change in pH under the aerobic conditions.
Whereas, the tubes which does not show any change in colour indicates that there is no presence of glucose or lactose in the medium.
However, the gas production is detected by formation of the individual bibles or by splitting of the agar, due to the formation of the cracks in the butt of the medium.