Used in microbiology for the isolation and cultivation of halophilic (salt-tolerant) microorganisms, particularly Staphylococcus species. The elevated sodium chloride concentration (6.5% NaCl) creates a selective environment that inhibits the growth of non-halophilic bacteria while allowing salt-tolerant organisms to thrive. Dextrose serves as a fermentable carbohydrate source, enabling the detection of sugar fermentation through pH changes, often indicated by a color shift in the medium if a pH indicator is present. Commonly used in clinical and food testing laboratories to identify pathogenic staphylococci, such as Staphylococcus aureus, based on their ability to grow in high salt and ferment dextrose.