Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate,
Thane(W)-400604, MH, India.
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Intended Use:
Recommended for detection of Lactobacilli species in saliva specimens.
Composition**
| Ingredients | g/L |
|---|---|
| Modified Rogosa Agar | |
| Soya peptone | 5.000 |
| Tryptose | 5.000 |
| HM peptone B # | 5.000 |
| Yeast extract | 2.500 |
| Dextrose (Glucose) | 5.000 |
| Ascorbic acid | 0.500 |
| Sodium acetate | 3.000 |
| Agar | 10.000 |
| Final pH (at 25°C) | 7.2±0.2 |
**Formula adjusted, standardized to suit performance parameters
# Equivalent to Beef extract
Directions
- Surfaces: Loosen cap and remove HiDip™ slide from container taking care not to touch agar surfaces. Check for dehydration or contamination. Gently lower the slides and press agar to touch the test surface by bending the scull around the hinge line. Apply even and firm pressure for 15-20 seconds. Take care not to smudge agar over the test surface. Repeat procedure using the second agar surface on an area adjacent to the initial test side. Return the slide to the container and close tightly. Incubate in an up right position at indicated temprature.
- Liquids: Loosen cap and remove the HiDip™ slide from container. Check for dehydration or contamination.Dip slide into test fluid for upto 15-20 seconds so that agar surface becomes totally covered. (In case of inadequate liquid sample availability, pour sample over the surface of the slide). Allow to drain. Tab it gently to remove excess fluid from surface. Return the slide to the container and close tightly. Incubate in an upright position at indicated temprature. Label the container for sample number, source, date and time etc. for reference.
Principle And Interpretation
Modified Rogosa Medium is recommended for cultivation and enumeration of lactic streptococci used in manufacture of cheddar cheese. This medium can also be used as selective medium for the cultivation of oral and faecal lactobacilli.
Type of specimen
Clinical sample - Saliva; Food samples
Specimen Collection and Handling
Refer Directions.
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:
Modified Rogosa Medium
- Some lactobacilli do not grow on this medium if incubated aerobically, incubation in a CO2-enriched atmosphere is recommended.
- Biochemical identification and serological testing using pure cultures is recommended for complete identification.
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
The HiDip™ slide containing a combination of sterile Modified Rogosa Agar on 2 separate individual surfaces.
Colour
Colour of Modified Rogosa Agar
Light amber coloured medium
Quantity of medium
2.5 ml per surface
pH of Modified Rogosa Agar
pH Range: 7.00-7.40
Sterility Check
Passes release criteria
Cultural Response
Cultural characteristics observed after an incubation at 35-37°C for 18-48 hours in CO2 enriched atmosphere.
| Organism | Growth |
|---|---|
| Modified Rogosa Agar | |
| Lactobacillus lactis ATCC 8000 | good-luxuriant |
| Streptococcus cremoris ATCC 19257 | good-luxuriant |
Storage and Shelf Life
On receipt store between 15-30°C.Use before expiry date on the label. Product performance is best if used within stated expiry period.
Disposal
Used HiDip™ slides should be handled carefully, as it contains live microorganisms. These slides can be best disposed off either by or by immersing in a suitable disinfectant solution (i.e. dettol, phenyl etc.) over night or by autoclaving them after loosening the cap.
| Product Name | HiDip™ Modified Rogosa Medium - Modified Rogosa Medium |
|---|---|
| SKU | HD024 |
| Customized Product Available | No |
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