Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate,
Thane(W)-400604, MH, India.
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Intended Use
MUG EC HiVeg Broth is used for the detection of Escherichia coli in water and food samples by a fluorogenic procedure.
Composition
| Ingredients | Grams/Litre |
|---|---|
| HiVeg hydrolysate | 20.0 |
| Lactose | 5.0 |
| Synthetic detergent No. I | 1.5 |
| Dipotassium phosphate | 4.0 |
| Monopotassium phosphate | 1.5 |
| Sodium chloride | 5.0 |
| 4-Methylumbelliferyl β-D-Glucuronide (MUG) | 0.05 |
Final pH (at 25°C) 6.9 ± 0.2
** Formula adjusted, standardized to suit performance parameters.
Product Profile
Vegetable based (Code MV)
MV1042
- HiVeg hydrolysate
- Synthetic detergent No. I
Animal based (Code M)
M1042
- Casein enzymic hydrolysate
- Bile salts mixture
Recommended for
Detection of Escherichia coli in water and food samples by a fluorogenic procedure.
Reconstitution
- Reconstitution: 37.0 g/l
- Quantity on preparation (500g): 13.51 L
- pH (25°C): 6.9 ± 0.2
- Supplement: None
- Sterilization: 121°C / 12-15 minutes.
Storage
Dry Medium - Below 30°C, Prepared Medium 2 - 8°C.
Directions
Suspend 37 grams in 1000 ml distilled water. Heat if necessary to dissolve the medium completely. Dispense in tubes containing inverted Durham's tubes. Sterilize by autoclaving at 15 lbs pressure (121°C) for 12 - 15 minutes.
Principle and Interpretation
This medium is prepared by using vegetable peptones in place of animal peptones which makes the medium free of BSE/TSE risks. EC Broth was devised by Hajna and Perry (1) and further modified by addition of the fluorogenic compound MUG. MUG EC HiVeg Broth is the modification of this formulation. MUG permits rapid detection of Escherichia coli when the medium is observed for fluorescence using UV Light (2, 3). MUG also detects anaerogenic strains which may not be detected in conventional procedure (2). MUG is hydrolyzed by an enzyme β-glucuronidase possessed by Escherichia coli to yield a fluorescent end product 4-Methylumbelliferone.
HiVeg hydrolysate provides essential nutrients. Lactose is the fermentable carbohydrate. Sodium chloride maintains osmotic equilibrium. The medium has a strong buffering system to control the pH in the presence of fermentative action. Synthetic detergent No.I inhibit gram-positive bacteria especially Bacillus species and faecal Streptococci. Mostly β-glucuronidase activity occurs within 4 hours but some weakly β-glucuronidase-positive strains require overnight incubation (4).
Large number of Proteus vulgaris if present, may suppress gas production of Escherichia coli, fluorescence permits detection of Escherichia coli in pure or mixed cultures
Quality Control
Appearance of powder: Yellow coloured, may have slightly greenish tinge, homogeneous, free flowing powder.
Colour and Clarity: Yellow coloured, clear solution without any precipitate.
Reaction: Reaction of 3.7% w/v aqueous solution is pH 6.9 ± 0.2 at 25°C
Cultural Response: Cultural characteristics observed after an incubation at 35 - 37°C for 4 - 24 hours.
| Organisms (ATCC) | Inoculum (CFU) | Growth | Fluorescence |
|---|---|---|---|
| Enterobacter aerogenes (13048) | 102-103 | luxuriant | - |
| Escherichia coli (25922) | 102-103 | luxuriant | + (throughout the tube) |
| Salmonella serotype Typhi (6539) | 102-103 | good | - |
| Shigella flexneri (12022) | 102-103 | good | - |
| Staphylococcus aureus (25923) | 102-103 | inhibited | - |
Key: + = fluorescence at 366 nm
| Product Name | MUG EC Broth |
|---|---|
| SKU | MV1042 |
| Product Type | HiVeg™ |
| Physical Form | Powder |
| Origin | Animal Free (Veg) |
| Packaging type | HDPE |
| References | 1. Hajna A. A. and Perry C. A., 1943, Am. J. Public Health, 33:550. |
| Customized Product Available | No |
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