Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate, Thane(W)-400604, MH, India
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Elliker HiVeg™ Broth (Lactobacilli HiVeg™ Broth)
As low as
$275.00
Availability: Out of stock
Availability: In stock
Only %1 left
SKU:
MV368
For cultivating Streptococci and Lactobacilli of importance in the dairy industry.
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Intended Use:
Recommended for cultivation of Lactobacilli and Streptococci of importance in dairy industry.
Composition**
| Ingredients | g/L |
|---|---|
| HiVeg™ hydrolysate | 22.500 |
| Yeast extract | 5.000 |
| Dextrose (Glucose) | 5.000 |
| Lactose | 5.000 |
| Saccharose (Sucrose) | 5.000 |
| Sodium chloride | 4.000 |
| Sodium acetate | 1.500 |
| Ascorbic acid | 0.500 |
| Final pH (at 25°C) | 6.8±0.2 |
**Formula adjusted, standardized to suit performance parameters
Directions
Suspend 48.5 grams in 1000 ml purified / distilled water. Heat if necessary to dissolve the medium completely. Dispense as desired. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. Cool to 45-50°C.
Principle And Interpretation
Lactic acid bacteria found in dairy products are a diverse group consisting primarily of Streptococcus, Lactococcus, Leuconostoc and homofermentative and heterofermentative Lactobacillus species. Testing for lactic acid bacteria in dairy products may be useful for determining the cause of acid defects in products and evaluating lactic starter cultures and thus controlling the quality of curds, cheese, cultured milks etc. Elliker Broth, recommended by APHA, is used for culturing Streptococci and lactobacilli in the dairy industry (1). Elliker, Anderson and Hannesson developed Elliker Broth (2), which was further modified by McLaughlin (3). Elliker HiVeg™ Broth (Lactobacilli HiVeg™ Broth) is prepared by using vegetable peptones in place of animal based peptones which make the media free of BSE/TSE risks.
HiVeg™ hydrolysate provide nitrogen to the organisms. Yeast extract serves as the source of vitamin. Dextrose, lactose and saccharose are the fermentable carbohydrates and hence the sources of energy. Sodium chloride maintains the osmotic equilibrium of the medium. With the addition of ascorbic acid, the medium becomes slightly acidic which supports the growth of lactobacilli. Sodium acetate has an inhibitory effect on gram-negative bacteria and moulds, without affecting the growth of lactobacilli.
Type of specimen
Dairy samples
Specimen Collection and Handling:
For dairy samples, follow appropriate techniques for sample collection and processing as per guidelines (1).
After use, contaminated materials must be sterilized by autoclaving before discarding.
Warning and Precautions
Read the label before opening the container. Wear protective gloves/protective clothing/eye protection/face protection. Follow good microbiological lab practices while handling specimens and culture. Standard precautions as per established guidelines should be followed while handling specimens. Safety guidelines may be referred in individual safety data sheets.
Limitations
- Further biochemical and serological testsmust be carried out for complete identification.
Quality Control
Appearance
Cream to yellow homogeneous free flowing powder
Colour and Clarity of prepared medium
Light amber coloured, clear solution without any precipitate
Reaction
Reaction of 4.85% w/v aqueous solution at 25°C. pH : 6.8±0.2
pH
6.60-7.00
Cultural Response
Cultural characteristics observed after an incubation at 35-37°C for 24-48 hours
| Organism | Inoculum (CFU) | Growth |
|---|---|---|
| Lactobacillus casei ATCC 7469 (00101*) | 50-100 | luxuriant |
| Lactococcus lactis ATCC 19435 (00016*) | 50-100 | luxuriant |
| Lactobacillus plantarum ATCC 8014 | 50-100 | luxuriant |
| Streptococcus cremoris ATCC 19257 | 50-100 | luxuriant (incubated at 30-32°C) |
| Streptococcus thermophilus ATCC 14485 | 50-100 | good-luxuriant |
Key: (*) Corresponding WDCM numbers.
Storage and Shelf Life
Store between 10-30°C in a tightly closed container and the prepared medium at 15-25°C. Use before expiry date on the label. On opening, product should be properly stored dry, after tightly capping the bottle in order to prevent lump formation due to the hygroscopic nature of the product. Improper storage of the product may lead to lump formation. Store in dry ventilated area protected from extremes of temperature and sources of ignition. Seal the container tightly after use. Product performance is best if used within stated expiry period.
Disposal
User must ensure safe disposal by autoclaving and/or incineration of used or unusable preparations of this product. Follow established laboratory procedures in disposing of infectious materials and material that comes into contact with sample must be decontaminated and disposed of in accordance with current laboratory techniques (4,5).
| Product Name | Elliker HiVeg™ Broth (Lactobacilli HiVeg™ Broth) |
|---|---|
| SKU | MV368 |
| Product Type | HiVeg™ |
| Physical Form | Powder |
| Origin | Animal Free (Veg) |
| Packaging type | HDPE |
| References | 1. Marshall R., (Ed.), 1993, Standard Methods for the Examination of Dairy Products, 16th Ed., American Public HealthAssociation, Washington, D.C. 2.Elliker P. R., Anderson A. W. and Hannesson G., 1956, J. Dairy Sci., 39:16 3.McLaughlin, 1946, J. Bacteriol., 51:560. |
| Customized Product Available | No |
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