Used as a differential medium in microbiology to detect carbohydrate fermentation. It helps identify microorganisms based on their ability to ferment specific sugars, producing acid as a byproduct. The pH indicator in the broth changes color—typically from purple to yellow—when acid is produced, indicating a positive fermentation reaction. Commonly used in biochemical testing of enteric bacteria and other gram-negative organisms. Supports growth and differentiation of bacteria in clinical, food, and water testing laboratories.