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Tetrathionate HiVeg™ Broth Base, Hajna (TT HiVeg™ Broth Base)

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MV327
For enrichment and isolation of Salmonellae.

Intended Use

Tetrathionate HiVeg Broth Base, Hajna is used for enrichment and isolation of Salmonellae.

Composition

Ingredients Grams/Litre
HiVeg special peptone 18.0
Yeast extract 2.0
Sodium chloride 5.0
D-Mannitol 2.5
Dextrose 0.5
Synthetic detergent No. III 0.5
Sodium thiosulphate 38.0
Calcium carbonate 25.0
Brilliant green 0.01

Final pH (at 25°C) 7.6 ± 0.2

** Formula adjusted, standardized to suit performance parameters.

Directions

Suspend 91.5 grams in 1000 ml distilled water. Heat just to boiling or place in flowing steam for 30 minutes. DO NOT AUTOCLAVE. Cool to 45°C. Mix and add 40 ml of Iodine solution (8 g Potassium iodide and 5 g Iodine per 40 ml). Mix and dispense 10 ml amounts in tubes. Do not heat after addition of Iodine.

Note: Due to presence of calcium carbonate, the prepared medium forms opalescent solution with white precipitate.

Principle and Interpretation

Tetrathionate HiVeg Broth Base is developed by using HiVeg special peptone and synthetic detergent No. III which is free of BSE/TSE risks associated with animal based ingredients. TT HiVeg Broth base is the modification of TT Broth formulated according to Hajna and Damon (1) who modified the medium described by Kauffmann (2) and Knox (3). HiVeg special peptone and yeast extract provide nitrogenous compounds, vitamin B complex and other essential nutrients. Synthetic detergent No. III and brilliant green inhibit gram-positive bacteria. Dextrose and mannitol are the fermentable carbohydrates which help in differentiation of the enteric pathogens especially Salmonella group. The combination of sodium thiosulphate and tetrathionate helps in suppressing coliform organisms making this medium more selective (3). Tetrathionate is formed in the medium by the addition of a solution containing iodine and potassium iodide. Sodium chloride maintains the osmotic balance of the medium whereas calcium carbonate is a neutralizer that absorbs toxic metabolites. After enrichment, the growth may be streaked for further confirmation on MacConkey HiVeg agar (MV082).

Technical Data

Product Profile

Vegetable based (Code MV) Animal based (Code M)
MV327 M327
HiVeg special peptone Peptone special
Synthetic detergent No. III Sodium deoxycholate

Recommended for : Enrichment and isolation of Salmonellae.

Reconstitution : 91.5 g/l

Quantity on preparation (500g) : 5.46 L

Quantity on preparation (100g) : 1.09 L

pH (25°C) : 7.6 ± 0.2

Supplement : Iodine solution

Sterilization : Boiling (DO NOT AUTOCLAVE)

Storage : Dry Medium - Below 30°C, Prepared Medium 2 - 8°C.

Quality Control

Appearance of powder

Cream coloured, may have slightly greenish tinge, homogeneous, free flowing powder.

Colour and Clarity

Light green coloured, opalescent solution with heavy white precipitate. On standing, the precipitate settles down.

Reaction

Reaction of 9.15% w/v aqueous solution is pH 7.6 ± 0.2 at 25°C.

Cultural Response

Cultural characteristics observed after an incubation at 35-37°C for 18-24 hours.

Organisms (ATCC) Inoculum (CFU) Growth* Colour of colony* Recovery
Escherichia coli (25922) 102-103 fair - good pink-red >20%
Salmonella serotype Arizonae (13314) 102-103 good-luxuriant colourless >50%
Salmonella serotype Enteritidis (13076) 102-103 good-luxuriant colourless >50%
Salmonella serotype Typhimurium (14028) 102-103 good-luxuriant colourless >50%
Shigella dysenteriae (13313) 102-103 good-luxuriant colourless >50%

Key: * = on MacConkey HiVeg Agar (MV082)

References

  1. Hajna and Daman, 1956, Appl. Microbiol., 4:341.
  2. Kauffmann F., 1930, Zentralb. Bakteriol. Parasitenkd. Infektionskr-Hyg. Abt. I. Orig., 113:148.
  3. Knox R., Gell P. and Pollack M., 1942, J. Pathol. Bacteriol, 54:469.
More Information
Product Name Tetrathionate HiVeg™ Broth Base, Hajna (TT HiVeg™ Broth Base)
SKU MV327
Product Type HiVeg™
Physical Form Powder
Origin Animal Free (Veg)
Packaging type HDPE
References 1. Mueller L., 1923, C.R. Soc. Biol. (Paris), 89:434.
2.Kauffman F., 1930, Zentralb. Bakteriol. Parasitenkd. Infektionskr-Hyg. Abt. I. Orig., 113:148.
3.Knox R., Gell P. and Pollack M., 1942, J. Pathol. Bacteriol, 54:469.
4.Hajna A. A. and Damon S. R., 1956, Appl. Microbiol., 4:341.
5.Downes F. P. and Ito K., (Eds.), 2001, Compendium of Methods for the Microbiological Examination of Foods, 4th Ed.,APHA, Washington, D.C.
6.MacFaddin J. F., 1985, Media for Isolation-Cultivation-Identification-Maintenance of Medical Bacteria, Vol. 1, Williamsand Wilkins, Baltimore.
7.Pollock M. R. and Knor R., 1943, Biochem J., 37:476.
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