HiMedia Laboratories GmbH, Marie-Curie-Str. 3, 64683, Einhausen, Germany.
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Intended use
Recommended for the isolation and differentiation of lactose fermenting and lactose non-fermenting enteric bacteria.
Composition
| Ingredients | g/L |
|---|---|
| HiVeg® peptone | 20.000 |
| Lactose | 10.000 |
| Synthetic detergent | 2.000 |
| Sodium chloride | 5.000 |
| Neutral red | 0.075 |
| Agar | 12.000 |
| Final pH (at 25°C) | 7.4±0.2 |
Formula adjusted, standardized to suit performance parameters
Directions
Suspend 52.0 grams in 1000 ml purified/ distilled water. Heat to boiling with gentle swirling to dissolve the agar completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. Avoid overheating. Cool to 45-50°C. Mix well and pour into sterile Petri plates. The surface of the medium should be dry when inoculated.
Principle And Interpretation
MacConkey Agar Medium is the earliest selective and differential medium for cultivation of enteric microorganisms from a variety of clinical specimens (1,2). Subsequently MacConkey Agar is recommended for use in microbiological examination of foodstuffs (3) and for direct plating / inoculation of water samples for coliform counts (4). The original MacConkey Agar incorporated peptones, lactose bile salts and two dyes. MacConkey Agar w/o CV w/ 0.5% Bile salts is a modification of the original medium with the exception of crystal violet. MacConkey HiVeg® Agar w/o CV, w/ 0.0075% NR and 1.2% Agar is prepared by completely replacing animal based peptone with vegetable peptones to avoid BSE/TSE risks associate with animal peptones..
HiVeg® peptone serves as the source of carbon, nitrogen, long chain amino acids and other essential nutrients. Lactose is the fermentable carbohydrate with neutral red serving as the pH indicator. Sodium chloride maintains the osmotic equilibrium of the medium. Synthetic detergent serve to make the medium selective. Lactose fermenting strains grow as red or pink and may be surrounded by a zone of acid precipitated bile. The red colour is due to production of acid from lactose, absorption of neutral red and a subsequent colour change of the dye when the pH of medium falls below 6.8. Lactose non-fermenting strains, such as Shigella and Salmonella are colourless and transparent and typically do not alter appearance of the medium
Type of specimen
Dairy samples, water samples
Specimen Collection and Handling:
For food and dairy samples, follow appropriate techniques for sample collection and processing as per guidelines (2).
For water samples, follow appropriate techniques for sample collection, processing as per guidelines and local standards (4).
After use, contaminated materials must be sterilized by autoclaving before discarding.
Warning and Precautions:
Read the label before opening the container. Wear protective gloves/protective clothing/eye protection/ face protection. Follow good microbiological lab practices while handling specimens and culture. Standard precautions as per established guidelines should be followed while handling specimens. Safety guidelines may be referred in individual safety data sheets
Limitations
- Although this medium is selective for gram negative organisms, biochemical identification and serological testing using pure cultures is recommended for complete identification.
- It is advised to incubate for recommended period and temperature to avoid misintepretation of results.
- It is advised to read the results immediately after icubation, as overgrowth of Proteus species may mask other colonies.
Performance and Evaluation
Performance of the medium is expected when used as per the direction on the label within the expiry period when stored at recommended temperature.
Quality Control
Appearance: Light yellow to pink homogeneous free flowing powder
Gelling: Firm, comparable with 1.2% Agar gel
Colour and Clarity of prepared medium: Orange red coloured clear to slightly opalescent gel forms in Petri plates
Reaction: Reaction of 5.2% w/v aqueous solution at 25°C. pH: 7.4±0.2
pH: 7.20-7.60
Cultural Response
Cultural characteristics observed after an incubation at 35 - 37°C for 18 - 24 hous.
| Organism | Inoculum (CFU) | Growth | Recovery | Colour of Colony |
|---|---|---|---|---|
| Escherichia coli ATCC 25922 (00013*) | 50-100 | luxuriant | >=50% | pink to red with bile precipitate |
| # Klebsiella aerogenes ATCC 13048 (00175*) | 50-100 | luxuriant | >=50% | pink to red |
| Enterococcus faecalis ATCC 29212 (00087*) | 50-100 | fair-good | 30-40% | pale pink to red |
| ## Proteus hauseri ATCC 13315 | 50-100 | luxuriant | >=50% | colourless |
| Salmonella Paratyphi A ATCC 9150 | 50-100 | luxuriant | >=50% | colourless |
| Shigella flexneri ATCC 12022 (00126*) | 50-100 | fair to good | >=50% | colourless |
| Salmonella Paratyphi B ATCC 8759 | 50-100 | luxuriant | >=50% | colourless |
| Salmonella Enteritidis ATCC 13076 (00030*) | 50-100 | luxuriant | >=50% | colourless |
| Salmonella Typhi ATCC 6539 | 50-100 | luxuriant | >=50% | colourless |
| Staphylococcus aureus subsp. aureus ATCC 25923 (00034*) | 50-100 | fair-good | 30-40% | pale pink to red |
Key: * Corresponding WDCM numbers.
# Formerly known as Enterobacter aerogenes
## Formerly known as Proteus vulgaris
Storage and Shelf Life
Store between 10-30°C in a tightly closed container and the prepared medium at 20-30°C. Use before expiry date on the label. On opening, product should be properly stored dry, after tightly capping the bottle inorder to prevent lump formation due to the hygroscopic nature of the product. Improper storage of the product may lead to lump formation. Store in dry ventilated area protected from extremes of temperature and sources of ignition Seal the container tightly after use. Product performance is best if used within stated expiry period.
| Product Name | MacConkey HiVeg™ Agar w/o CV, w/ 0.0075% NR and 1.2% Agar |
|---|---|
| SKU | MV008A |
| Product Type | HiVeg™ |
| Physical Form | Powder |
| Origin | Animal Free (Veg), Lactose |
| Packaging type | HDPE |
| References | 1. MacConkey, 1900, The Lancet, ii:20. 2.MacConkey, 1905, J. Hyg., 5:333. 3.Salfinger Y., and Tortorello M.L. Fifth (Ed.), 2015, Compendium of Methods for the Microbiological Examination ofFoods, 5th Ed., American Public Health Association, Washington, D.C. 4.Baird R.B., Eaton A.D., and Rice E.W., (Eds.), 2015, Standard Methods for the Examination of Water and Wastewater,23rd ed., APHA, Washington, D.C. 5.Wehr H. M. and Frank J. H., 2004, Standard Methods for the Microbiological Examination of Dairy Products, 17th Ed.,APHA Inc., Washington, D.C. 6.Isenberg, H.D. Clinical Microbiology Procedures Handbook. 2nd Edition. 7.Jorgensen,J.H., Pfaller , M.A., Carroll, K.C., Funke, G., Landry, M.L., Richter, S.S and Warnock., D.W. (2015)Manual of Clinical Microbiology, 11th Edition. Vol. 1. |
| Customized Product Available | No |
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