Used primarily in microbiology for the selective isolation and differentiation of gram-negative bacteria, especially enteric pathogens such as Salmonella and Shigella. The medium inhibits the growth of gram-positive bacteria and non-target organisms through the inclusion of bile salts and crystal violet. Dextrose serves as a fermentable carbohydrate, allowing differentiation based on acid production, which is indicated by a color change in the pH indicator. Colonies of dextrose fermenters appear red or pink due to the acidic byproducts, while non-fermenters produce colorless or violet colonies. Commonly used in food, water, and clinical samples for detecting fecal contamination and pathogenic bacteria. Its selectivity and clear visual differentiation make it valuable in routine laboratory testing and public health monitoring.