Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate,
Thane(W)-400604, MH, India.
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Intended use
Recommended for presumptive identification of coliforms from water, milk, food and various samples.
Composition**
| Ingredients | g/L |
|---|---|
| HiVeg® peptone | 23.000 |
| Lactose | 10.000 |
| Synthetic detergent No. V | 2.000 |
| Sodium chloride | 5.000 |
| Bromo cresol purple | 0.010 |
| Final pH (at 25°C) | 7.4±0.2 |
**Formula adjusted, standardized to suit performance parameters
Directions
Suspend 40.01 grams in 1000 ml purified / distilled water. Heat if necessary to dissolve the medium and distribute into test tubes filled with inverted Durham tubes. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. Cool to 45-50°C.
Principle And Interpretation
MacConkey HiVeg® Broth Purple w/BCP is prepared by incorporating vegetable peptone in place of animal peptones which makes the medium free of BSE/TSE risks. This medium is modification of MacConkey Broth, purple which is the earliest selective and differential medium for cultivation of enteric microorganisms from a variety of clinical, food and water specimens (1,2,3,4).
Medium contains HiVeg® peptone, synthetic detergents, sodium chloride and bromo cresol purple. HiVeg® peptone provides nitrogenous compounds, peptides, amino acids, carbonaceous compounds and vitamins. The selective action of this medium is attributed to synthetic detergent, which is inhibitory to most species of gram-positive bacteria. Gram-negative bacteria grow well on the medium and are differentiated by their ability to ferment lactose. Lactose fermenting strains turn the medium yellow. The yellow colour is due to production of acid from lactose, absorption of bromo cresol purple 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 do not alter appearance of the medium. Liquid specimens are directly inoculated while solids have to be homogenized in appropriate diluents such as physiological saline, phosphate buffers, etc. The inoculation must be effected at 10% v/v in Durhams tubes. If the inoculum is greater than 1 ml, it is necessary to use the medium at double strength, inoculating equal volumes of specimen and medium.
Type of specimen
Food and dairy samples; water samples.
Specimen Collection and Handling:
For food and dairy samples, follow appropriate techniques for sample collection and processing as per guidelines (3,5,6.)
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 :
- 1. This medium may not support the growth of fastidious organisms like Neisseria gonorrhoeae, Gardnerella vaginalis, Chlamydia, Ureaplasma.
- 2. Further biochemical testing on pure cultures is required for complete identification.
Performance and Evaluation
Performance of the medium is expected when used as per the direction on the label expiry period when stored at within the recommended temperature.
Quality Control
Appearance
Cream to greenish yellow homogeneous free flowing powder
Colour and Clarity of prepared medium
Purple coloured clear to slightly opalescent solution forms in tubes
Reaction
Reaction of 4.0% 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 hours.
| Organism | Inoculum (CFU) | Growth | Acid production | Gas production |
|---|---|---|---|---|
| # Klebsiella aerogenes ATCC 13048 (00175*) | 50-100 | luxuriant | positive reaction, yellow colour | positive reaction |
| Escherichia coli ATCC 25922 (00013*) | 50-100 | luxuriant | positive reaction, yellow colour | positive reaction |
| Salmonella Choleraesuis ATCC 12011 | 50-100 | fair-good | negative reaction | negative reaction |
| Staphylococcus aureus subsp. aureus ATCC 25923(00034*) | >=104 | inhibited | ||
| Escherichia coli ATCC 8739 (00012*) | 50-100 | luxuriant | positive reaction, yellow colour | positive reaction |
| Staphylococcus aureus subsp. aureus ATCC 6538 (00032*) | >=103 | inhibited | ||
| Staphylococcus aureus NCIMB 9518 | >=104 | inhibited |
Key: (*) Corresponding WDCM numbers. (#) Formerly known as Enterobacter aerogenes
Storage and Shelf Life
Store between 10-30°C in a tightly closed container and the prepared medium at 15-30°C. Use before expiry date on the label. On opening, product should be properly stored dry, after tightly capping the bottle in order 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.
Disposal
User must ensure safe disposal by autoclaving and/or incineration of used or unusable preparations of this product. Follow established laboratory procedures in disposing of infectious materials and material that comes into contact with sample must be decontaminated and disposed of in accordance with current laboratory techniques (1,2).
| Product Name | MacConkey HiVeg™ Broth Purple w/ BCP |
|---|---|
| SKU | MV083 |
| Product Type | HiVeg™ |
| Physical Form | Powder |
| Origin | Animal Free (Veg), Lactose |
| Packaging type | HDPE |
| References | 1. MacConkey A. T., 1900, The Lancet, ii: 20. 2.Childs E. and Allen, 1953, J. Hyg: Camb. 51:468-477 3.Baird R.B., Eaton A.D., and Rice E.W., (Eds.), 2015, Standard Methods for the Examination of Water andWastewater, 23rd ed., APHA, Washington, D.C. 4.Isenberg, H.D. Clinical Microbiology Procedures Handbook. 2nd Edition. 5.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. 6.American Public Health Association, Standard Methods for the Examination of Dairy Products, 1978, 14th Ed., WashingtonD.C. 7.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. 8.Wehr H. M. and Frank J. H., 2004, Standard Methods for the Microbiological Examination of Dairy Products, 17th Ed.,APHA Inc., Washington, D.C. |
| Customized Product Available | No |
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