Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate,
Thane(W)-400604, MH, India.
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Starch Agar is used for detection of starch hydrolysing microorganisms.
Composition**
| Ingredients | Gms / Litre |
|---|---|
| Meat Extract | 3.000 |
| Peptic digest of animal tissue | 5.000 |
| Starch, soluble | 2.000 |
| Agar | 15.000 |
Final pH (at 25°C): 7.2±0.1
**Formula adjusted, standardized to suit performance parameters
Directions
Suspend 25 grams in 1000 ml distilled water. Heat to boiling to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 10 minutes. Mix well and pour in sterile Petri plates.
Principle And Interpretation
Starch Agar was formulated by Vedder (1) for the cultivation of Neisseria. It is recommended for the detection of starch hydrolysing microorganisms from foods (2) and clinical samples (3). Present formulation is accepted by BIS for detection of starch hydrolysis by Bacillus cereus (4).
Peptic digest of animal tissue and meat extract provide nitrogenous compounds, carbon, sulphur, trace elements etc. to the microorganisms.
Flood the surface of 24 - 48 hour old culture on Starch Agar with Grams Iodine (S013). Starch hydrolysis is seen as a colourless zone surrounding the colonies. A blue or purple zone indicates that starch is not hydrolyzed.
Quality Control
Appearance: Yellow coloured 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 2.5% w/v aqueous solution at 25°C. pH: 7.2±0.1
pH: 7.10-7.30
Cultural Response
Cultural characteristics observed after an incubation at 35-37°C for 18 - 48 hours. (key *- On addition of Iodine solution)
Cultural Response
| Organism | Inoculum (CFU) | Growth | Recovery | Starch Hydrolysis * |
|---|---|---|---|---|
| Bacillus cereus ATCC 10876 | 50-100 | luxuriant | >=70% | Positive reaction, clearing around the colony |
| Bacillus subtilis ATCC 6633 | 50-100 | luxuriant | >=70% | Positive reaction,clearing |
| Escherichia coli ATCC 25922 | 50-100 | luxuriant | >=70% | Negative reaction , no clearing |
| Staphylococcus aureus ATCC 25923 | 50-100 | luxuriant | >=70% | Negative reaction , no clearing |
| Streptococcus pyogenes ATCC 19615 | 50-100 | luxuriant | >=70% | Negative reaction , no clearing |
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
- Vedder, 1915, J. Infect. Dis., 16:385.
- Harrigan W. and McCance M., 1976, Laboratory Methods in Food and Dairy Microbiology, Academic Press Inc. (London) Ltd.
- Lennette and others (Eds.), 1985, Manual of Clinical Microbiology, 4th ed., ASM, Washington, D.C.
- Bureau of Indian Standards, IS: 5887 (Part IV) 1976.
| Product Name | Starch Agar |
|---|---|
| SKU | M107S |
| Product Type | Regular |
| Physical Form | Powder |
| Origin | Animal |
| Packaging type | HDPE |
| References | 1. Vedder E. B., 1915, J. Infect. Dis., 16:385. 2.Harrigan W. and McCance M., 1976, Laboratory Methods in Food and Dairy Microbiology, Academic Press Inc. (London)Ltd. 3.Murray P. R., Baron J. H., Pfaller M. A., Jorgensen J. H. and Yolken R. H., (Eds.), 2003, Manual of Clinical Microbiology,8th Ed., American Society for Microbiology, Washington, D.C.,, |
| Customized Product Available | No |
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