Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate, Thane(W)-400604, MH, India
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Yeast Malt HiVeg™ Broth (YM HiVeg™ Broth)
As low as
$48.40
Availability: Out of stock
Availability: In stock
Only %1 left
SKU:
MV425
For the isolation and cultivation of yeasts, moulds and other aciduric microorganisms.
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Intended Use:
Recommended for isolation and cultivation of yeasts, moulds and other aciduric microorganisms.
Composition**
| Ingredients | g/L |
|---|---|
| HiVeg™ peptone | 5.000 |
| Yeast extract | 3.000 |
| Malt extract | 3.000 |
| Dextrose (Glucose) | 10.000 |
| Final pH (at 25°C) | 6.2±0.2 |
**Formula adjusted, standardized to suit performance parameters
Directions
Suspend 10.5 grams in 490 ml purified/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. For preparing selective media acidify the media upto pH 3.0 to 4.0 by aseptically adding 1 vial of 10% Lactic Acid solution (FD095) or add antibiotics. DO NOT HEAT the media after addition of acid or antibiotics. Mix well and dispense as desired.
Principle And Interpretation
Yeast Malt Broth is formulated as per Wickerham (1,2) for isolation and cultivation of yeasts, moulds and other aciduric microorganisms. Fungistatic materials such as sodium propionate and diphenyl are added to Yeast Malt HiVeg™ Broth to eliminate moulds and thus permits enumeration of yeasts from mixed population.
Wickerham suggested the use of Yeast Malt Broth as an enrichment medium for yeasts by adding a layer of sterile paraffin oil (about 1 cm) on the surface of inoculated broth. After the growth occurs it should be streaked on YM Agar (MV424) to obtain isolated colonies of fermentative species. To isolate fermentative as well as oxidative strains, acidified YM Broth is placed on a rotary shaker for 1 or 2 days which favours development of yeast cells while the sporulation of moulds is prevented and yeasts can be isolated by streaking on Yeast Malt HiVegTM Agar (YM HiVeg™ Agar) (MV424).
Yeast Malt HiVegTM Broth (YM HiVeg™ Broth) is prepared by using vegetable peptones in place of animal based peptones which make the media free of BSE/TSE risks.
HiVeg™ peptone serves as a source of carbon, nitrogen and essential nutrients. Yeast extract supplies vitamin B complex nutrients and other growth factors. Malt extract serves as an additional source of carbon. Dextrose is the carbohydrate and energy source. To increase the selectivity, the media can be acidified by the addition of sterile 10% HCl, tartaric acid or 10% citric acid. Alternatively antibiotics (penicillin 20U/ml or streptomycin to a final concentration of 40mcg/ml) can be added. Acidified medium should not be reheated.
Type of specimen
Food and dairy samples
Specimen Collection and Handling:
For food and dairy samples, follow appropriate techniques for sample collection and processing as per guidelines (4,5,7). 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 clinical specimens. Safety guidelines may be referred in individual safety data sheets.
Limitations :
- Further biochemical tests must be carried out for confirmation.
- Acidified medium should not be reheated.
Performance and Evaluation
Performance of the medium is expected when used as per the direction on the label within the expiry period when stored at recommended temperature.
Quality Control
Appearance
Cream to beige homogeneous free flowing powder
Colour and Clarity of prepared medium
Light amber coloured clear solution in tubes.
pH
6.00-6.40
Cultural Response
Cultural characteristics observed after an incubation at 25-30°C for 40-72 hours.
| Organism | Growth at pH 3.4 | Growth at pH 6.2 |
|---|---|---|
| Aspergillus brasiliensis ATCC 16404 (00053*) | good-luxuriant | good-luxuriant |
| Candida albicans ATCC 10231 (00054*) | good-luxuriant | good-luxuriant |
| Escherichia coli ATCC 25922 (00013*) | inhibited | good-luxuriant |
| Lactobacillus leichmannii ATCC 4797 | poor | good-luxuriant |
| Saccharomyces cerevisiae ATCC 9763 (00058*) | good-luxuriant | good-luxuriant |
| Lactobacillus casei ATCC 9595 | poor | good-luxuriant |
* Corresponding WDCM numbers
Storage and Shelf Life
Store between 10-30°C in a tightly closed container and the prepared medium at 2-8°C. Use before expiry date on the label. On opening, product should be properly stored dry, after tightly capping the bottle inorder 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 (6,7).
| Product Name | Yeast Malt HiVeg™ Broth (YM HiVeg™ Broth) |
|---|---|
| SKU | MV425 |
| Product Type | HiVeg™ |
| Physical Form | Powder |
| Origin | Animal Free (Veg) |
| Packaging type | HDPE |
| References | 1. Wickerham, 1939, J. Tropical Med. Hyg., 42:176. 2.Wickerham, 1951, U.S. Dept. Agric. Tech. Bull. No. 1029. |
| Customized Product Available | No |
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