Thermoacidurans HiVeg™ Agar

Principle and Interpretation

Thermoacidurans HiVeg Agar is specially developed by using HiVeg peptone No.3 to avoid the BSE/TSE risks associated with animal based Proteose peptone. Thermoacidurans HiVeg Agar is the modification of Thermoacidurans Agar, which is designed, based on the formula described by Stern, Hegarty and Williams (1) and used for the cultivation of Bacillus coagulans (Bacillus thermoacidurans) from foods as recommended by APHA (2). Bacillus thermoacidurans is a common causative organism of flat sour spoilage in tomato juice. Stern et al (1) have suggested plating of 1 ml of tomato juice per 20 ml agar medium for the isolation and detection of Bacillus thermoacidurans. However excess quantities of tomato juice showed an inhibitory action on the growth of Bacillus coagulans (Bacillus thermoacidurans). These organisms can survive at low pH and sustain or tolerate high temperatures allowing their survival in canned and processed foods. Thermoacidurans Agar can also be used to isolate mesophilic spore forming anaerobes like Clostridium species from foods. They can also tolerate high heat and grow in the absence of oxygen. This media contains HiVeg peptone No.3 and yeast extract which serve as nitrogenous source, it also supplies vitamin B complex and other essential growth nutrients. Dextrose and yeast extract also serve as carbon and energy source. The low pH of medium supports growth of B. acidurans. Manganese sulphate stimulates spore formation.