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Product Profile
| Vegetable based (Code MV) | Animal based (Code M) | |
|---|---|---|
| Product Code | MV279 | M279 |
| Hydrolysate | HiVeg hydrolysate | Casein enzymic hydrolysate |
| Extract | HiVeg extract No. 1 | Meat extract |
Recommended for
Determination of fermentation reactions of pure cultures of microorganisms.
Reconstitution
16.0 g/l
| Quantity on preparation (500g) | 31.25 L |
| pH (25°C) | 7.4 ± 0.2 |
| Supplement | Carbohydrate |
| Sterilization | 121°C / 15 minutes. |
Storage
Dry Medium Below 30°C, Prepared Medium 2 - 8°C.
Composition
| Ingredients | Grams/Litre |
|---|---|
| HiVeg hydrolysate | 10.0 |
| HiVeg extract No. 1 | 1.0 |
| Sodium chloride | 5.0 |
| Phenol red | 0.018 |
| Final pH (at 25°C) 7.4 ± 0.2 | |
** Formula adjusted, standardized to suit performance parameters.
Directions
Suspend 16 grams in 1000 ml distilled water. Add the test carbohydrate in desired quantity. Mix well and distribute in fermentation tubes. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes.
Principle and Interpretation
Phenol Red Broth Base w/ Hiveg extract no. 1 is a complete medium without added carbohydrates. The carbohydrate of choice can be added for determination of fermentation reactions of pure cultures of microorganisms (1, 2). It can also be used as a negative control for studying fermentation reactions. Ability of an organism to ferment specific carbohydrate added in the basal medium, results in the production of acid and gas which helps in the differentiation between genera and species.
HiVeg hydrolysate and HiVeg extract no.1 provide nitrogenous nutrients to the organisms. Phenol red is the pH indicator which turns yellow at acidic pH. Sodium chloride maintains osmotic equilibrium.
Quality Control
Appearance of powder
Light pink coloured, homogeneous, free flowing powder.
Colour and Clarity
Red coloured clear solution without any haziness.
Reaction
Reaction of 1.6% w/v aqueous solution is pH 7.4 ± 0.2 at 25°C.
Cultural Response
Cultural characteristics obsevered after on incubation at 35-37°C for 18-24hrs.
| Organisms (ATCC) | Inoculum (CFU) | Growth | Acid | Gas |
|---|---|---|---|---|
| Escherichia coli (25922) | 102-103 | luxuriant | - | - |
| Klebsiella pneumoniae (13883) | 102-103 | luxuriant | - | - |
| Proteus vulgaris (13315) | 102-103 | luxuriant | - | - |
| Salmonella serotype Typhimurium (14028) | 102-103 | luxuriant | - | - |
| Shigella flexneri (12022) | 102-103 | luxuriant | - | - |
Key : - = No colour change (red) / no gas formation
References
- MacFaddin J., 1985, Media for Isolation-Cultivation-Identification-Maintenance of Medical Bacteria, Vol. 1, Williams and Wilkins, Baltimore.
- Finegold and Barou, 1986, Bailey and Scott's Diagnostic Microbiology, 7th ed., The C.V. Mosby Co., St. Louis.
| Product Name | Phenol Red Broth Base w/ HiVeg™ Extract No. 1 |
|---|---|
| SKU | MV279 |
| Product Type | HiVeg™ |
| Physical Form | Powder |
| Origin | Animal Free (Veg) |
| Packaging type | HDPE |
| References | 1. MacFaddin J., 1985, Media for Isolation-Cultivation-Identification-Maintenance of Medical Bacteria, Vol. 1, Williams andWilkins, Baltimore. 2.Finegold and Barou, 1986, Bailey and Scotts Diagnostic Microbiology, 7th ed., The C.V. Mosby Co., St. Louis. |
| Customized Product Available | No |
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