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R-2A HiVeg™ Agar

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MV962
Recommended for heterotrophic plate count of water samples using longer incubation periods.
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Intended Use

R-2A HiVeg Agar is used for heterotrophic plate count of treated potable water using longer incubation periods.

Composition

Ingredients Grams/Litre
HiVeg acid hydrolysate 0.5
Yeast extract 0.5
HiVeg peptone No. 3 0.5
Dextrose 0.5
Starch, soluble 0.5
Dipotassium phosphate 0.3
Magnesium sulphate 0.024
Sodium pyruvate 0.3
Agar 15.0

Final pH (at 25°C) 7.2 ± 0.2

Formula adjusted, standardized to suit performance parameters.

Product Profile

Vegetable based (Code MV)

  • MV962
  • HiVeg acid hydrolysate
  • HiVeg peptone No. 3

Animal based (Code M)

  • M962
  • Casein acid hydrolysate
  • Proteose peptone

Recommended for : Heterotrophic plate count of treated water samples using longer incubation periods.

Reconstitution : 18.12 g/l

Quantity on preparation

  • (500g): 27.59 L
  • (100g): 5.51 L

pH (25°C) : 7.2 ± 0.2

Supplement : None

Sterilization : 121°C / 15 minutes.

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

Directions

Suspend 18.12 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. DO NOT OVERHEAT.

Principle and Interpretation

R-2A HiVeg Agar is prepared by completely replacing animal based peptones with vegetable peptones which make the medium free of BSE/TSE risks. R2A HiVeg Agar is the modification of R2A Agar developed by Reasoner and Geldreich used for the heterotrophic plate count of water samples (1). Plate Count Agar is recommended for the bacterial examination of potable water as it gives an estimate of the aerobic and facultatively anaerobic bacteria which grow best at 35°C on a rich medium (2). The organisms that are under stress or chlorine tolerant bacteria, in treated water grow slowly or are unable to grow in these conditions. R2A HiVeg Agar like the conventional medium is a less nutritioned medium thereby enabling better recovery of these bacteria from treated water under different incubation conditions (3).

HiVeg peptone No.3, HiVeg acid hydrolysate and yeast extract provide nitrogen, vitamins, amino acids, carbon and minerals. Dextrose serves as a energy source. Soluble starch helps in the recovery of injured organisms by absorbing toxic metabolic byproducts and sodium pyruvate increases the recovery of stressed cells. Magnesium sulphate is a source of divalent cations and sulfate. Dipotassium phosphate is used to balance the pH of the medium.

Quality Control

Appearance of powder
Light yellow to yellow coloured, may have slightly greenish tinge, homogeneous, free flowing powder.

Gelling
Firm, comparable with 1.5% Agar gel.

Colour and Clarity
Light yellow coloured, clear to slightly opalescent gel forms in petri plates.

Reaction
Reaction of 1.81% w/v aqueous solution is pH 7.2 ±0.2 at 25°C.

Cultural Response
Cultural characteristics observed after an incubation at 35-37°C for upto 7 days.

Organisms (ATCC) Inoculum (CFU) Growth Recovery
Candida albicans (10231) 102-103 good-luxuriant >70%
Enterococcus faecalis (29212) 102-103 good-luxuriant >70%
Escherichia coli (25922) 102-103 good-luxuriant >70%
Salmonella serotype Enteritidis (13076) 102-103 good-luxuriant >70%
Salmonella serotype Typhi (6539) 102-103 good-luxuriant >70%

References

  1. Reasoner and Geldreich, 1985, Appl. Environ. Microbiol., 49:1.
  2. Collins and Willoughby, 1962, Arch. Microbiol., 43:294.
  3. Eaton A.D., Clesceri L.S. and Greenberg A.E., (Eds.), 2005, Standard Methods for the Examination of Water and Wastewater, 21st ed, APHA, Washington DC
More Information
Product Name R-2A HiVeg™ Agar
SKU MV962
Product Type HiVeg™
Physical Form Powder
Origin Animal Free (Veg)
Packaging type HDPE
References 1. Baird R.B., Eaton A.D., and Rice E.W., (Eds.), 2015, Standard Methods for the Examination of Water and Wastewater,Wastewater, 20th Ed., American Public Health Association, Washington, D.C.2.Salfinger Y., and Tortorello M.L. Fifth (Ed.), 2015, Compendium of Methods for the Microbiological Examination of Foods,5th Ed., American Public Health Association, Washington, D.C.3.Reasoner D. J. and Geldreich E. E., 1985, Appl. Environ. Microbiol., 49:1.4.Collins V. J. and Willoughby J. G., 1962, Arch. Microbiol., 43:294.5.Isenberg, H.D. Clinical Microbiology Procedures Handbook. 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. 1.66
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