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Dextrose Tryptone HiVeg™ Agar, Modified

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MV913

For isolation and cultivation of aciduric and thermophilic, aerobic flat-sour sporeformers from canned food, sugar etc.

Description

Dextrose Tryptone HiVeg™ Agar, Modified is recommended for isolation and cultivation of aciduric and thermophilic, aerobic flat-sour sporeformers from canned food, sugar etc. This medium is used for the examination of canned food, sugar and starch for thermophilic bacteria such as Bacillus stearothermophillus (flat sourspoilage bacteria) and also for plate count of mesophilic or thermophilic aerobes in sweetening agents used in frozen desserts and for counts of aerobic microorganisms in liquid sugar. Acid producing organisms produce yellow colony. The plates should be incubated at 55°C for 48 hours in a humid incubator. This medium is prepared by replacing animal peptones with vegetable defined peptones to avoid BSE/TSE/GMO risk.

Product Information

More Information
Product Name	Dextrose Tryptone HiVeg™ Agar, Modified
SKU	MV913
Product Type	HiVeg™
Physical Form	Powder
Origin	Animal Free (Veg)
Packaging type	HDPE
References	1. Williams O.B., 1936, Food Res., 1:217.2.Cameron E.J., 1936, J.Assoc. Official Agr. Chem., 19:433.3.Association of Official Analytical Chemists, 1978, Bacteriological Analytical Manual, 5th Edition, AOAC, Washington,D.C.4.American Public Health Association, 1972, Standard Methods for the Examination of Dairy Products, 13th Ed. APHA,Washington, D.C.5.National Canners Association, 1968, Laboratory Manual for Food Caners and Processors, Vol. I6.American Public Health Association, 1976, Compendium of Methods for the Microbiological Examination of Foods, APHA,Washington, D.C.7.National Canners Association, 1954, A Laboratory Manual for the Canning Industry, 1st Edition, National CannersAssociations, Washington.8.Tanner F.W., 1944., The Microbiology of Foods, 2nd ed., Garrard Press, Champaers, P.762 and 1127.9.American Public Health Association, 1953, Standard Methods for the Examination of Dairy Products, 10th ed., APHA Inc.,New York.10.Downes F. P. and Ito K., (Eds.), 2001, Compendium of Methods for the Microbiological Examination of Foods, 4th Ed.,APHA, Washington, D.C.
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