Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate, Thane(W)-400604, MH, India
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Lactobacilli Heteroferm Screen HiVeg™ Agar
As low as
$302.50
Availability: Out of stock
Availability: In stock
Only %1 left
SKU:
MV1163
For isolation and cultivation of Lactobacillus species from salad dressings.
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Intended Use
MRS HiVeg™ Agar, Modified is recommended for the isolation and cultivation of Lactobacillus species from salad dressings.
Composition**
| Ingredients | Gms / Litre |
|---|---|
| Dextrose | 20.000 |
| HiVeg peptone No. 3 | 10.000 |
| Yeast extract | 5.000 |
| Sodium acetate | 5.000 |
| 2-Phenylethyl alcohol | 3.000 |
| Ammonium citrate | 2.000 |
| Dipotassium phosphate | 2.000 |
| Magnesium sulphate | 0.100 |
| Manganese sulphate | 0.050 |
| Bromo cresol green | 0.040 |
| Cycloheximide | 0.004 |
| Agar | 15.000 |
| Final pH (at 25°C) | 5.5±0.2 |
**Formula adjusted, standardized to suit performance parameters
Directions
Suspend 62.19 grams in 1000 ml distilled water containing 1 ml polysorbate 80. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. If necessary, adjust the pH with glacial acetic acid after sterilization. Mix well and pour into sterile Petri plates.
Warning: Cycloheximide is very toxic. Avoid skin contact or aerosol formation and inhalation.
Principle And Interpretation
MRS HiVeg™ Agar, Modified is prepared by completely replacing animal based peptones with vegetable peptones. MRS HiVeg™ Media are the modification of MRS medium of deMan et al (3) recommended for the isolation and cultivation of Lactobacillus species from salad dressings (1,2). Mayonnise, cooked starch-based dressings resembling mayonnise and pourable dressings are the types of salad dressings available. Microorganisms in salad dressings come from the ingredients from manufacturing equipments and from air. The microflora causing salad dressing to spoil seems quite restricted and consists of few species of Lactobacillus, Saccharomyces and Zygosaccharomyces.
HiVeg peptone No. 3 and dextrose supply nitrogen, carbon and other elements essential for the growth of Lactobacilli. Polysorbate 80 a mixture of oleic esters, supplies fatty acids required by Lactobacilli. Bromocresol green is the pH indicator, which under acidic conditions, changes colour from green to yellow. Ammonium citrate, sodium acetate, 2-phenylethyl alcohol and cycloheximide inhibit gram-negative organisms, moulds and certain gram-positive bacteria. Certain yeasts are suppressed because of presence of cycloheximide.
Quality Control
Appearance: Light yellow to bluish grey homogeneous free flowing powder
Gelling: Firm, comparable with 1.5% Agar gel
Colour and Clarity of prepared medium: Green coloured clear to slightly opalescent gel forms in Petri plates
Reaction: Reaction of 6.22% w/v aqueous solution at 25°C. pH: 5.5±0.2
pH: 5.30-5.70
Cultural Response
MV1163: Cultural characteristics observed in presence of 5-10% Carbon dioxide (CO2) at 35-37°C for upto 3 days.
| Organism | Inoculum (CFU) | Growth | Recovery |
|---|---|---|---|
| Lactobacillus acidophilus ATCC 4356 | 50-100 | luxuriant | >=50% |
| Lactobacillus fermentum ATCC 9338 | 50-100 | luxuriant | >=50% |
| Lactobacillus plantarum ATCC 8014 | 50-100 | luxuriant | >=50% |
| Lactobacillus casei ATCC 9595 | 50-100 | luxuriant | >=50% |
Storage and Shelf Life
Store below 8°C and the prepared medium at 2 - 8°C. Use before expiry date on the label.
| Product Name | Lactobacilli Heteroferm Screen HiVeg™ Agar |
|---|---|
| SKU | MV1163 |
| Product Type | HiVeg™ |
| Physical Form | Powder |
| Origin | Animal Free (Veg) |
| Packaging type | HDPE |
| References | 1.Vanderzant C. and Splittstoesser D. F., (Eds.), 1992, Compendium of Methods for the Microbiological Examination of Foods,3rd Ed., APHA, Washington, D.C.2.Smittle R. B. and Flowers R. M., 1982, J. Food Protection, 45:977.3.DeMan J. D., Rogosa M. and Sharpe M. E., 1960, J. Appl. Bacteriol.,23:130. |
| Customized Product Available | No |
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MRS Agar, Modified (Lactobacilli Heteroferm Screen Agar)
As low as
$302.50
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