Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate,
Thane(W)-400604, MH, India.
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Intended Use
Clostridium HiVeg Broth Base is recommended for identification of spores of Clostridium tyrobutyricum which is usually responsible for "late blowing" in cheese.
Composition
| Ingredients | Grams/Litre |
|---|---|
| HiVeg hydrolysate | 15.0 |
| HiVeg extract No. 1 | 10.0 |
| Yeast extract | 5.0 |
| Sodium acetate | 5.0 |
| L-Cysteine | 0.5 |
Final pH (at 25°C) 6.0 ± 0.2
Formula adjusted, standardized to suit performance parameters.
Directions
Suspend 35.5 grams in 1000 ml distilled water. Add 10 ml of 50% sodium lactate. Heat if necessary to dissolve the medium completely. Mix well and dispense into tubes. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes.
Principle and Interpretation
Clostridium HiVeg Broth Base is prepared by completely replacing animal based peptones with vegetable peptones. Clostridial HiVeg Broth Base is the modification of Clostridial Broth Base recommended for identification of spores of Clostridium tyrobutyricum which is usually responsible for "late blowing" of hard cheese. Clostridium tyrobutyricum ferments lactate and acetate to butyrate, carbon dioxide (CO₂) and water (H₂O) (1,2). They are frequently found as dominating anaerobic spore formers in spoiled cheese, milk products etc. As against Clostridium butyricum, Clostridium tyrobutyricum grows in media with lower (acidic) pH (3,4). Low pH value of the media helps in inhibiting other microbial flora thereby favoring growth of Clostridium tyrobutyrium. HiVeg hydrolysate, HiVeg extract No.1 and yeast extract provide the essential nutrients mainly the nitrogen compounds whereas L-Cysteine promotes the growth of Clostridial species.
The Clostridium tyrobutyrium count is best determined by MPN method. Incubate the tubes with the milk to be tested or dilutions thereof. Then overlay the culture medium with a 2 cm layer of melted paraffin and pasteurize for about 10 minutes at -15°C. Incubate for approximately 7 days at 35-37°C.
Tubes in which the paraffin plugs are pushed up as a result of gas formation can be considered as positive indicating that it is due to presence of Clostridium tyrobutyricum.
Product Profile
| Vegetable based (Code MV) | Animal based (Code M) | |
|---|---|---|
| Product Code | MV1315 | M1315 |
| Ingredients | HiVeg hydrolysate, HiVeg extract No. 1 | Casein enzymic hydrolysate, Meat extract |
| Recommended for | Identification of spores of Clostridium tyrobutyricum. |
|---|---|
| Reconstitution | 35.5 g/l |
| Quantity on preparation (500g) | 14.08 L |
| pH (25°C) | 6.0 ± 0.2 |
| Supplement | 50% Sodium lactate |
| Sterilization | 121°C / 15 minutes. |
| Storage | Dry Medium - Below 30°C, Prepared Medium 2 - 8°C. |
Quality Control
Appearance of powder: Light yellow coloured, may have slightly greenish tinge, homogenous, free flowing powder.
Colour and Clarity: Yellow coloured clear solution without any precipitate.
Reaction: Reaction of 3.55% w/v aqueous solution is pH 6.0 ± 0.2 at 25°C.
Cultural Response
Cultural characteristics observed after an incubation at 35 - 37°C for 7 days.
| Organisms (ATCC) | Growth | Gas |
|---|---|---|
| Clostridium perfringens (12924) | luxuriant | - |
| Clostridium tyrobutyricum | luxuriant | + |
| Escherichia coli (25922) | good | - |
| Pseudomonas aeruginosa (27853) | inhibited | - |
| Staphylococcus aureus (25923) | good | - |
References
- Brandl E. and Sobeck - Skal E., 1963, Milchwiss. Ber., 13:1.
| Product Name | Clostridium HiVeg™ Broth Base |
|---|---|
| SKU | MV1315 |
| Customized Product Available | No |
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