Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate, Thane(W)-400604, MH, India
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Starch HiCynth™ Agar
As low as
$196.90
Availability: Out of stock
Availability: In stock
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SKU:
MCD107
Recommended for the detection of starch hydrolyzing microorganisms.
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Composition
| Ingredients | Gms / Litre |
|---|---|
| HiCynth™ Peptone No.1* | 5.000 |
| HiCynth™ Peptone No.5* | 3.000 |
| Starch soluble | 2.000 |
| Sodium chloride | 5.000 |
| Agar | 15.000 |
| Final pH (at 25°C) | 7.4±0.2 |
**Formula adjusted, standardized to suit performance parameters
*Chemically defined peptones
Directions
Suspend 30 grams in 1000 ml 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
Starch Agar was formulated by Vedder (1) in 1915, for the cultivation of Neisseria. Since then, other media have been developed that are superior to Starch Agar for the isolation of Neisseria species, including enriched GC Medium Base. Starch Agar (M107) is recommended for the detection of starch hydrolyzing microorganisms from foods (2) and clinical samples (3).
Although the medium was originally formulated to perform the test for the identification of Bacillus cereus, it can be applied to any kind of microorganism where starch hydrolysis activity is required to be analyzed. Starch HiCynth™ Agar is a modification of the same by replacing animal peptones by chemically defined peptones to avoid BSE/TSE risks.
HiCynth™ Peptone 1 and HiCynth™ Peptone 5 provide nitrogenous, carbonaceous compounds, long chain amino acids, vitamins and other trace elements to the microorganisms. Sodium chloride maintains osmotic equilibrium. Flood the surface of 48 hours old culture on Starch Agar with Grams Iodine (S013). Starch hydrolysis is seen as a colourless zone surrounding the colonies. A blue or purple zone indicates that starch is not hydrolyzed. Size of the clear zone is directly proportional to the starch hydrolyzing activity of the strain under study.
Quality Control
Appearance
Cream to yellow homogeneous free flowing powder
Gelling
Firm, comparable with 1.5% Agar gel
Colour and Clarity of prepared medium
Yellow coloured slightly opalescent gel forms in Petri plates
Reaction
Reaction of 3.0% w/v aqueous solution at 25°C. pH: 7.40±0.2
Cultural Response
Cultural characteristics observed after an incubation at 35-37°C for 18-48 hours. (* - on addition of Iodine solution)
Cultural Response
| Organism | Inoculum (CFU) | Growth | Starch hydrolysis* |
|---|---|---|---|
| Bacillus subtilis ATCC 6633 | 50-100 | luxuriant | positive reaction, clearing around the colony |
| Escherichia coli ATCC 25922 | 50-100 | luxuriant | negative reaction |
| Staphylococcus aureus ATCC 25923 | 50-100 | luxuriant | negative reaction |
| Streptococcus pyogenes ATCC 19615 | 50-100 | luxuriant | negative reaction |
Storage and Shelf Life
Store below 30°C in tightly closed container and the prepared medium at 2-8°C. Use before expiry date on the label.
| Product Name | Starch HiCynth™ Agar |
|---|---|
| SKU | MCD107 |
| Product Type | HiCynth™ |
| Physical Form | Powder |
| Origin | Chemically defined (HiCynth™) |
| Packaging type | HDPE |
| References | 1. Vedder E. B., 1915, J. Infect. Dis., 16:385. 2.Harrigan W. and McCance M., 1976, Laboratory Methods in Food and Dairy Microbiology, Academic Press Inc. (London)Ltd. 3.Murray P. R., Baron J. H., Pfaller M. A., Jorgensen J. H. and Yolken R. H., (Eds.), 2003, Manual of Clinical Microbiology,8th Ed., American Society for Microbiology, Washington, D.C.,, |
| Customized Product Available | No |
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