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Sea Water#CC293D
Sea Water Agar is recommended for the cultivation of marine microorganisms.
Composition
| Ingredients | Gms / Litre |
|---|---|
| Part A | |
| Yeast extract | 5.000 |
| Peptic digest of animal tissue | 5.000 |
| Beef extract | 3.000 |
| Agar | 15.000 |
| Part B | |
| Sodium chloride | 24.000 |
| Potassium chloride | 0.700 |
| Magnesium chloride, 6H2O | 5.300 |
| Magnesium sulphate, 7H2O | 7.000 |
| Calcium chloride | 0.100 |
| Final pH (at 25°C) | 7.5±0.2 |
Formula adjusted, standardized to suit performance parameters
Directions
Suspend 30.7 grams (the equivalent weight of dehydrated medium )of Part B in 1000 ml distilled water. Heat if necessary to dissolve completely. This will be sea water (Synthetic). Add 28 grams of Part A medium. Heat to boiling to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes.
Principle And Interpretation
Marine life represents a vast resource, providing food, medicine, and raw materials. It is also a source of halophilic bacteria. These bacteria contribute to the spoilage of marine fish and shellfish. Halophilic bacteria have complex ionic requirements and may require Mg++ and K+ in addition to sodium chloride for growth and proteolytic activity. Sea Water Agar (1, 2) is formulated as recommended by APHA (3) for cultivation of marine microorganisms from sea foods.
Part B composition acts as synthetic sea water to create conducive growth atmosphere. Yeast extract, beef extract and peptic digest of animal tissue provide nitrogenous compounds, vitamin B complex and other essential growth nutrients.
Quality Control
Appearance
Part A: Cream to yellow homogeneous free flowing powder Part B: White to cream homogeneous free flowing powder
Gelling
Firm, comparable with 1.5% Agar gel
Colour and Clarity of prepared medium
Yellow coloured slightly opalescent gel forms in Petri plates
Reaction
Reaction of 2.8% w/v aqueous solution of Part A + 3.07% w/v aqueous solution of Part B at 25°C. pH: 7.5±0.2
pH
7.30-7.70
Cultural Response
M592: Cultural characteristics observed after an incubation at 35-37°C for 18-24 hours.
| Organism | Inoculum (CFU) | Growth | Recovery |
|---|---|---|---|
| Vibrio cholerae ATCC 15748 | 50-100 | luxuriant | >=70% |
| Vibrio parahaemolyticus ATCC 11344 | 50-100 | luxuriant | >=70% |
Storage and Shelf Life
Store below 30°C in tightly closed container and the prepared medium at 2-8°C. Use before expiry date on the label.
Reference
- Liston J., Matches J. R., and Baross J., 1971, Fish Inspection and Quality Control, Ed., R. Krevger, P. 246 Fishing News (Books) Limited, London, England
- MacLeod R. A., Onofrey E. and Norris M. E., 1954, J. Bacteriol., 68: 6803.
- Downes F. P. and Ito K., (Eds.), 2001, Compendium of Methods for the Microbiological Examination of Foods, 4th Ed., APHA, Washington, D.C.
| Product Name | Sea Water Agar (Twin Pack) |
|---|---|
| SKU | M592 |
| Product Type | Regular |
| Physical Form | Powder |
| Origin | Animal |
| Packaging type | HDPE |
| References | 1. Liston J., Matches J. R., and Baross J., 1971, Fish Inspection and Quality Control, Ed., R. Krevger, P. 246 Fishing News(Books) Limited, London, England 2.MacLeod R. A., Onofrey E. and Norris M. E., 1954, J. Bacteriol., 68: 6803. 3.Downes F. P. and Ito K., (Eds.), 2001, Compendium of Methods for the Microbiological Examination of Foods, 4th Ed.,APHA, Washington, D.C. |
| Customized Product Available | No |
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