Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate, Thane(W)-400604, MH, India
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APT HiVeg™ Agar
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$158.40
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Availability: In stock
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SKU:
MV226
Recommended for the cultivation of heterofermentative lactic acid bacteria and other organisms requiring high thiamine content.
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APT HiVeg Agar / Broth is recommended for the cultivation and maintenance of heterofermentative lactic acid bacteria requiring high thiamine.
Composition
| Ingredients | MV226 Grams/Litre | MV227 Grams/Litre |
|---|---|---|
| HiVeg hydrolysate | 12.50 | 12.50 |
| Yeast extract | 7.50 | 7.50 |
| Dextrose | 10.00 | 10.00 |
| Sodium citrate | 5.00 | 5.00 |
| Sodium chloride | 5.00 | 5.00 |
| Dipotassium phosphate | 5.00 | 5.00 |
| Magnesium sulphate | 0.80 | 0.80 |
| Manganese chloride | 0.14 | 0.14 |
| Ferrous sulphate | 0.04 | 0.04 |
| Polysorbate 80 | 0.20 | 0.20 |
| Thiamine hydrochloride | 0.001 | 0.001 |
| Agar | 15.00 | - |
| Final pH (at 25°C) | 6.7±0.2 |
** Formula adjusted, standardized to suit performance parameters
Product Profile
- Vegetable based (Code MV)
- MV226/MV227: HiVeg hydrolysate
- Animal based (Code M)
- M226/M227: Casein enzymic hydrolysate
Recommended for
Cultivation and maintenance of heterofermentative lactic acid bacteria requiring high thiamine.
Reconstitution
- (MV226): 61.2 g/l
- (MV227): 46.2 g/l
Quantity on preparation (500g)
- (MV226): 8.16 L
- (MV227): 10.82 L
pH (25°C)
6.7 ± 0.2
Supplement
None
Sterilization
121°C / 15 minutes.
Storage
Dry Medium - Below 30°C, Prepared Medium 2 - 8°C.
Directions
Suspend 61.2 grams of MV226 or 46.2 grams of MV227 in 1000 ml distilled water. Heat to boiling to dissolve the medium completely. Dispense as desired. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. AVOID EXCESSIVE HEATING.
Principle and Interpretation
APT HiVeg Media are prepared by using vegetable peptones in place of animal based peptones which makes the media BSE/TSE risk free. APT HiVeg Media are the modification of APT (All purpose Tween 80) Media which are formulated as per Evans and Niven (1) for cultivation and maintenance of Lactobacillus viridescens ATCC 12706 used in the microbiological assay of thiamine. APT HiVeg Agar can also be used for cultivation of heterofermentative Lactobacilli, lactic Streptococci that cause greening of meat and meat products (2). This medium is also suitable for microbiological examination of cured meats, sauerkraut, fruit juices and meat products.
Although these media were devised for Lactobacilli, it is rich due to nutrients like HiVeg hydrolysate, yeast extract, dextrose, polysorbate 80 and hence can support growth of commensal microflora including coliform bacteria. Magnesium sulphate, manganese chloride and ferrous sulphate provide essential ions for the multiplication of Lactobacilli or lactic Streptococci. Polysorbate 80 acts as fatty acid source required by Lactobacillus.
Quality Control
Appearance of Powder : Light yellow coloured, may have slightly greenish tinge, homogeneous, free flowing powder.
Gelling : Firm, comparable with 1.5% Agar gel of MV226.
Colour and Clarity
Yellow coloured clear to slightly opalescent gel forms in petri plates, clear solution in tubes.
Reaction
Reaction of 6.12% w/v of MV226 and 4.62% w/v of MV227 aqueous solution is pH 6.7 ± 0.2 at 25°C.
Cultural Response
Cultural characteristics observed after an incubation at 35-37°C for 18-24 hours.
| Organisms (ATCC) | Inoculum (CFU) | Growth | Recovery |
|---|---|---|---|
| Lactobacillus viridescens (12706) | 102-103 | good-luxuriant | > 70% |
| Lactobacillus acidophilus (4356) | 102-103 | good-luxuriant | >70% |
| Leuconostoc mesenteroides (12291) | 102-103 | good-luxuriant | > 70% |
| Lactobacillus fermentum (9338) | 102-103 | good-luxuriant | >70% |
| Lactobacillus plantarum (14917) | 102-103 | good-luxuriant | > 70% |
| Lactobacillus lactis (19435) | 102-103 | good-luxuriant | > 70% |
| Product Name | APT HiVeg™ Agar |
|---|---|
| SKU | MV226 |
| Product Type | HiVeg™ |
| Physical Form | Powder |
| Origin | Animal Free (Veg) |
| Packaging type | HDPE |
| References | 1. Evans and Niven, 1951, J. Bact., 62:599. 2.Downes F. P. and Ito K. (Eds.), 2001, Compendium of Methods for the Microbiological Examination of Foods, 4th ed.,APHA, Washington D.C. |
| Customized Product Available | No |
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