Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate,
Thane(W)-400604, MH, India.
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Intended use
Recommended for isolation and cultivation of all Lactobacilli.
Composition**
| Ingredients | g/L |
|---|---|
| HiVeg® peptone No. 3 | 10.000 |
| HiVeg® extract | 10.000 |
| Yeast extract | 5.000 |
| Dextrose (Glucose) | 20.000 |
| Tween 80 (Polysorbate 80) | 1.000 |
| Ammonium citrate | 2.000 |
| Sodium acetate | 5.000 |
| Magnesium sulphate | 0.100 |
| Manganese sulphate | 0.050 |
| Dipotassium hydrogen phosphate | 2.000 |
| Agar | 12.000 |
| Final pH (at 25°C) | 6.5±0.2 |
**Formula adjusted, standardized to suit performance parameters
Directions
Suspend 67.15 grams in 1000 ml purified/distilled water. Heat to boiling to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. Cool to 45-50°C. Mix well and pour into sterile Petri plates.
Principle And Interpretation
Lactobacilli MRS media are based on the formulation of deMan, Rogosa and Sharpe (1) with slight modification. It supports luxuriant growth of all Lactobacilli from oral cavity (2), dairy products (3), foods (2), faeces (4,5) and other sources (6).
Lactobacillus MRS HiVeg® Agar (MRS HiVeg® Agar) is prepared by completely replacing animal based peptone with vegetable peptones to avoid BSE/TSE risks associate with animal peptones. HiVeg® peptone No. 3 and HiVeg® extract supply nitrogenous and carbonaceous compounds. Yeast extract provides vitamin B complex and dextrose is the fermentable carbohydrate and energy source. Polysorbate 80 supplies fatty acids required for the metabolism of Lactobacilli. Sodium acetate and ammonium citrate inhibit Streptococci, moulds and many other microorganisms. Magnesium sulphate and manganese sulphate provide essential ions for multiplication of lactobacilli. Phosphates provide good buffering action in the media.
Lactobacilli are microaerophilic and generally require layer plates for aerobic cultivation on solid media. When the medium is set, another layer of un-inoculated MRS Agar is poured over the surface to produce a layer plate. Lactobacilli isolated on MRS HiVeg® Agar should be further confirmed biochemically.
Type of specimen
Food and dairy samples
Specimen Collection and Handling:
For food and dairy samples, follow appropriate techniques for sample collection and processing as per guidelines (2,7,8). After use, contaminated materials must be sterilized by autoclaving before discarding.
Warning and Precautions :
Read the label before opening the container. Wear protective gloves/protective clothing/eye protection/ face protection. Follow good microbiological lab practices while handling specimens and culture. Standard precautions as per established guidelines should be followed while handling specimens. Safety guidelines may be referred in individual safety data sheets.
Limitations :
- Due to nutritional variation, some strains may show poor growth.
Performance and Evaluation
Performance of the medium is expected when used as per the direction on the label within the expiry period when stored at recommended temperature.
Quality Control
Appearance
Cream to light yellow homogeneous free flowing powder
Gelling
Firm, comparable with 1.2% Agar gel.
Colour and Clarity of prepared medium
Medium to dark amber coloured, clear to slightly opalescent gel forms in Petri plates
Reaction
Reaction of 6.71% w/v aqueous solution at 25°C. pH: 6.5±0.2
pH
6.30-6.70
Cultural Response
Cultural characteristics observed after an incubation at 35-37°C for 18-24 hours or longer.(with 5% CO2)
| Organism | Inoculum (CFU) | Growth | Recovery |
|---|---|---|---|
| Lactobacillus casei ATCC 9595 | 50-100 | luxuriant | >=50% |
| Lactobacillus fermentum ATCC 9338 | 50-100 | luxuriant | >=50% |
| Lactobacillus leichmannii ATCC 7830 | 50-100 | luxuriant | >=50% |
| #Lactiplantibacillus plantarum ATCC 8014 | 50-100 | luxuriant | >=50% |
| Lactobacillus saki ATCC 15521(00015*) | 50-100 | luxuriant | >=70% |
| Lactobacillus lactis ATCC 19435(00016*) | 50-100 | luxuriant | >=70% |
| Pediococcus pentosaceas ATCC 33316 (00158*) | 50-100 | luxuriant | >=70% |
Key: * Corresponding WDCM numbers.
#Formerly known as Lactobacillus plantarum
Storage and Shelf Life
Store dehydrated powder and the prepared medium at 2-8°C. Use before expiry date on the label. On opening, product should be properly stored dry, after tightly capping the bottle in order to prevent lump formation due to the hygroscopic nature of the product. Improper storage of the product may lead to lump formation. Store in dry ventilated area protected from extremes of temperature and sources of ignition Seal the container tightly after use. Product performance is best if used within stated expiry period.
Disposal
User must ensure safe disposal by autoclaving and/or incineration of used or unusable preparations of this product. Follow established laboratory procedures in disposing of infectious materials and material that comes into contact with sample must be decontaminated and disposed of in accordance with current laboratory techniques (4,5).
| Product Name | Lactobacillus MRS HiVeg™ Agar (MRS HiVeg™ Agar) |
|---|---|
| SKU | MV641 |
| Product Type | HiVeg™ |
| Physical Form | Powder |
| Origin | Animal Free (Veg) |
| Packaging type | HDPE |
| References | 1.deMan J., Rogosa M. and Sharpe M., 1960, J. Appl. Bacteriol., 23:130. 2.Marshall R.T. (Ed.), 1992, Standard Methods for the Examination of Dairy Products, 16th ed., APHA, Washington,D.C. 3.Downes F. P. and Ito K., (Eds.), 2001, Compendium of MethodsFor the Microbiological Examination of Foods, 4th Ed., APHA, Washington, D.C. 4.Sabine and Vaselekos, 1965, Nature, 206:960. 5.MacFaddin J.,1985, Media for Isolation-Cultivation-Identification-Maintenance of Medical Bacteria, Vol.1, Williams andWilkins, Baltimore. |
| Customized Product Available | No |
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