HiMedia Laboratories GmbH, Marie-Curie-Str. 3, 64683, Einhausen, Germany.
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Composition**
| Ingredients | Gms / Litre |
|---|---|
| HiVeg hydrolysate | 5.000 |
| Yeast extract | 2.500 |
| Glucose monohydrate | 1.000 |
| Skim milk powder | 1.000 |
| Agar | 15.000 |
| Final pH (at 25°C) | 7.0±0.2 |
**Formula adjusted, standardized to suit performance parameters
Directions
Suspend 24.5 grams in 1000 ml distilled water. Heat to boiling to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. Mix well and pour into sterile Petri plates.
Principle And Interpretation
Modified Skim Milk HiVeg™ Agar is prepared by completely replacing animal based peptones with vegetable peptones. It is formulated as per APHA (1) for cultivation and enumeration of microorganisms encountered in dairy industry.
The medium is rich in nutrients to facilitate luxuriant growth of organisms. The inoculated agar plates are incubated at 30°C to enumerate organisms from milk and milk products. Seeded plates are incubated at 6.5°C to isolate and enumerate psychrotrophic microorganisms from milk. Psychrotrophic organisms can grow at temperature below 7°C, although their optimal growth temperature may be in the range of 20-30°C (2).
Quality Control
Appearance: Cream to yellow homogeneous free flowing powder
Gelling: Firm, comparable with 1.5% Agar gel
Colour and Clarity of prepared medium: Yellow coloured clear to slightly opalescent gel forms in Petri plates
Reaction: Reaction of 2.45% w/v aqueous solution at 25°C. pH: 7.0±0.2
pH: 6.80-7.20
Cultural Response
MV1213: Cultural characteristics observed after an incubation of 24 - 48 hours at 35°C -37°C
| Organism | Inoculum (CFU) | Growth (30°C) | Recovery (30°C) | Growth (6.5°C) | Recovery (6.5°C) |
|---|---|---|---|---|---|
| Bacillus subtilis ATCC6633 | 50-100 | luxuriant | >=70% | luxuriant | >=70% |
| Clostridium perfringens ATCC12924 | 50-100 | luxuriant | >=70% | luxuriant | >=70% |
| Escherichia coli ATCC25922 | 50-100 | luxuriant | >=70% | luxuriant | >=70% |
| Lactobacillus casei ATCC9595 | 50-100 | luxuriant | >70% | inhibited | 0% |
| Pseudomonas aeruginosa ATCC27853 | 50-100 | luxuriant | >=70% | inhibited | 0% |
| Staphylococcus aureus ATCC25923 | 50-100 | luxuriant | >=70% | inhibited | 0% |
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.
| Product Name | Modified SM HiVeg™ Agar |
|---|---|
| SKU | MV1213 |
| Product Type | HiVeg™ |
| Physical Form | Powder |
| Origin | Animal Free (Veg) |
| Packaging type | HDPE |
| References | 1. Vanderzant C. and Splittstoesser D. F., (Eds.), 1992, Compendium of Methods for the Microbiological Examination ofFoods, 3rd Ed, APHA,Washington, D.C. |
| Customized Product Available | No |
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