HiMedia Laboratories GmbH, Marie-Curie-Str. 3, 64683, Einhausen, Germany.
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Intended Use
Lactic Bacteria Differential HiVeg Agar / Broth is used for differentiation of homofermentative and heterofermentative lactic acid bacteria.
Product Profile
| Vegetable based (Code MV) | Animal based (Code M) |
|---|---|
| MV1087/MV1086 | M1087/M1086 |
| HiVeg hydrolysate | Casein enzymic hydrolysate |
| HiVeg acid hydrolysate | Casein acid hydrolysate |
Recommended for
Differentiation of homofermentative and heterofermentative lactic acid bacteria.
Reconstitution
- (MV1087): 35.56 g/l
- (MV1086): 20.5 g/l
Quantity on preparation (500g)
- (MV1087): 14.06 L
- (MV1086): 24.39 L
pH (25°C)
7.0 ± 0.2
Supplement
Polysorbate 80
Sterilization
121°C / 15 minutes.
Storage
Dry Medium - Below 30°C, Prepared Medium 2 - 8°C.
Composition**
| Ingredients | MV1087 Grams/Litre | MV1086 Grams/Litre |
|---|---|---|
| HiVeg hydrolysate | 10.00 | 10.00 |
| Papaic digest of soyabean meal | 1.50 | 1.50 |
| HiVeg acid hydrolysate | 3.00 | 3.00 |
| Yeast extract | 1.00 | 1.00 |
| Fructose | 2.50 | 2.50 |
| Monopotassium phosphate | 2.50 | 2.50 |
| Bromo cresol green | 0.055 | 0.055 |
| Agar | 15.00 | — |
| Final pH (at 25°C) | 7.0 ± 0.2 | |
** Formula adjusted, standardized to suit performance parameters
Directions
Suspend 35.56 grams of MV1087 and 20.5 grams of MV1086 in 1000 ml distilled water. Add 1 gram of polysorbate 80. Heat to boiling to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes.
Principle and Interpretation
These media are prepared by using HiVeg hydrolysate and HiVeg acid hydrolysate in place of Casein enzymic hydrolysate and Casein acid hydrolysate respectively which make the medium free of BSE/TSE risks. Lactic Bacteria Differential HiVeg Media are the modifications of Lactic Bacteria Differential Media which are formulated as per McDonald et al (1) for differentiation of homofermentative Lactobacilli and heterofermentative Streptococci. Lactobacilli and Streptococci are used as starter cultures in food and dairy industry. Streptococci grow first and produce metabolites, lowering redox potential which enables Lactobacilli to grow. Lactobacilli synthesize products which stimulate growth of Streptococci. Medium constituents like HiVeg acid hydrolysates, Papaic digest of soyabean meal and yeast extract supply all the necessary nutrients for the growth of lactic bacteria. Fructose is the fermentable carbohydrate in the medium. Bromo cresol green is the pH indicator.
Heterofermentative lactic acid bacteria produce CO₂, lactic acid, acetic acid, ethanol and mannitol. Homofermentative lactic acid bacteria produce only lactic acid from fructose and is indicated by the yellow colour formation. Heterofermentative lactic acid bacteria induce lesser acidification and thus vary in the colour formation by the indicator in the medium. Homofermentative bacteria cultivated on this medium form bluish-green colonies on agar while heterofermentative bacteria do not form much coloured colonies on agar surface.
Quality Control
Appearance of Powder: Bluish grey coloured, homogeneous, free flowing powder.
Gelling: Firm, comparable with 1.5% Agar gel of MV1087.
Colour and Clarity: Blue coloured, clear to slightly opalescent gel forms in petri plates, clear solution in tubes.
Reaction: Reaction of 3.56% w/v of MV1087 or 2.05% w/v of MV1086 aqueous solution is pH 7.0 ± 0.2 at 25°C.
Cultural Response: Cultural characteristics observed after an incubation at 35-37°C for 18-48 hours.
| Organisms (ATCC) | Inoculum (CFU) | Growth | Recovery | Colour of Colony |
|---|---|---|---|---|
| Lactobacillus casei (9595) | 10²-10³ | luxuriant | >70% | green |
| Lactobacillus plantarum (8014) | 10²-10³ | luxuriant | >70% | green |
| Streptococcus thermophilus (14485)* | 10²-10³ | luxuriant | >70% | bluish-green |
| Streptococcus cremoris (19257)** | 10²-10³ | luxuriant | >70% | blue |
Key : * = incubated at 45°C ** = incubated at 30°C
| Product Name | Lactic Bacteria Differential HiVeg™ Broth |
|---|---|
| SKU | MV1086 |
| Product Type | HiVeg™ |
| Physical Form | Powder |
| Origin | Animal Free (Veg) |
| Packaging type | HDPE |
| References | 1. McDonald L.C., McFecters R.F., Daeschel M.A. and Fleming H.P., 1987, Appl. Environ. Microbiol., 53:1382. |
| Customized Product Available | No |
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