Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate,
Thane(W)-400604, MH, India.
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Intended Use
Arginine Dihydrolase HiVeg Broth is used for detection of arginine dihydrolase-producing microorganisms.
Recommended for: Detection of arginine dihydrolase producing microorganisms.
Product Information
| Code MV | Code M | |
|---|---|---|
| Base type | Vegetable based | Animal based |
| Product Code | MV619 | M619 |
| Peptone type | HiVeg peptone | Peptic digest of animal tissue |
Composition
| Ingredients | Grams/Litre |
|---|---|
| HiVeg peptone | 1.0 |
| Sodium chloride | 5.0 |
| Dipotassium hydrogen phosphate | 0.3 |
| L-Arginine | 10.0 |
| Bromo cresol purple | 0.016 |
| Agar | 3.0 |
Final pH (at 25°C) 6.0 ± 0.2
** Formula adjusted, standardized to suit performance parameters.
Directions
Suspend 19.3 grams in 1000 ml distilled water. Heat to boiling to dissolve the medium completely and distribute in 13x100 mm tubes. Sterilize by autoclaving at 10 lbs pressure (115°C) for 15 minutes. Allow the tubes to cool in an upright position. Overlay the inoculated medium with mineral oil.
- Reconstitution: 19.3 g/l
- Quantity on preparation (500g): 25.9 L
- Supplement: None
- Sterilization: 115°C / 15 minutes.
Principle and Interpretation
Arginine Dihydrolase HiVeg Broth is prepared by completely replacing Peptic digest of animal tissue with HiVeg peptone which makes the medium free of BSE/TSE risk. Arginine Dihydrolase HiVeg Broth is the modification of Arginine Dihydrolase Broth. Arginine Dihydrolase HiVeg Broth is used for detection of arginine dihydrolase producing microorganisms. This media can be used to differentiate bacteria on the basis of their decarboxylating activity towards amino acids. Arginine decarboxylase enzyme is also known as Arginine dihydrolase. Moeller studied these enzyme systems to determine their usefulness for differentiating Enterobacteriaceae (1). Arginine decarboxylase (or dihydrolase) production by various members of enteric bacteria aids in differentiating bacteria with closely related physiological characteristics (2). Bacteria producing arginine dihydrolase enzyme produces alkaline products and elevates the pH of the medium. Bromo cresol purple is the pH indicator which forms purple colour in alkaline condition. HiVeg peptone provide the necessary nutrients to the organisms while L-Arginine stimulates the arginine dihydrolase synthesis. Dipotassium phosphate buffers the medium while sodium chloride maintains the osmotic balance.
Quality Control
Appearance of powder: Light yellow coloured, may have slightly greenish tinge, homogeneous, free flowing powder.
Gelling: Semisolid, comparable with 0.3% Agar gel.
Colour and Clarity: Purple coloured, clear to slightly opalescent gel forms in tubes as butts.
Reaction: Reaction of 1.93% 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 18 - 24 hours.
| Organisms (ATCC) | Inoculum (CFU) | Growth | Motility | Arginine dihydrolase |
|---|---|---|---|---|
| Enterobacter aerogenes (13048) | 102-103 | luxuriant | + | - |
| Klebsiella pneumoniae (13883) | 102-103 | luxuriant | - | - |
| Proteus vulgaris (13315) | 102-103 | luxuriant | + | - |
| Salmonella serotype Typhi (6539) | 102-103 | luxuriant | + | + |
| Salmonella serotype Typhimurium (14028) | 102-103 | luxuriant | + | + |
Key:
- Arginine dihydrolase
- + = positive, purple colour
- - = negative, yellow colour or no colour change
- Motility
- + = positive, growth away from stabline (motile)
- - = negative, growth along the stabline (non-motile)
Storage and Shelf Life
Storage: Dry Medium - Below 30°C, Prepared Medium 2 - 8°C.
References
- Moeller, 1955, Acta Path. et Micro. Scand., 34:102.
- Gale and Epps, 1944, Biochem. J., 38:250.
| Product Name | Arginine Dihydrolase HiVeg™ Broth |
|---|---|
| SKU | MV619 |
| Product Type | HiVeg™ |
| Physical Form | Powder |
| Origin | Animal Free (Veg) |
| Packaging type | HDPE |
| References | 1. Moeller, 1954, Acta Pathol. Microbiol. Scand., 34:102. 2.Moeller, 1954, Acta Pathol. Microbiol. Scand., 34:259. 3.Moeller, 1955, Acta Pathol. Microbiol. Scand., 36:158. 4.Gale and Epps, 1944, Biochem. J., 38:250. 5.Isenberg, H.D. Clinical Microbiology Procedures Handb0ook. 2nd Edition. 6.Jorgensen,J.H., Pfaller , M.A., Carroll, K.C., Funke, G., Landry, M.L., Richter, S.S and Warnock., D.W. (2015)Manual of Clinical Microbiology, 11th Edition. Vol. 1. 7.American Public Health Association, Standard Methods for the Examination of Dairy Products, 1978, 14th Ed., WashingtonD.C. 8.Salfinger Y., and Tortorello M.L. Fifth (Ed.), 2015, Compendium of Methods for the Microbiological Examination ofFoods, 5th Ed., American Public Health Association, Washington, D.C. 9.Wehr H. M. and Frank J. H., 2004, Standard Methods for the Microbiological Examination of Dairy Products, 17th Ed.,APHA Inc., Washington, D.C. 10.Baird R.B., Eaton A.D., and Rice E.W., (Eds.), 2015, Standard Methods for the Examination of Water and Wastewater,23rd ed., APHA, Washington, D.C. |
| Customized Product Available | No |
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