Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate, Thane(W)-400604, MH, India
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Standard Methods Caseinate HiVeg™ Agar (Revised as Standard Methods M-Protein HiVeg™ Agar)
As low as
$103.40
Availability: Out of stock
Availability: In stock
Only %1 left
SKU:
MV588
Recommended for detection of proteolytic microorganisms.
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Composition
| Ingredients | Grams/Litre |
|---|---|
| HiVeg hydrolysate | 5.0 |
| Yeast extract | 2.5 |
| Dextrose | 1.0 |
| Veg protein | 10.0 |
| Trisodium citrate | 4.41 |
| Calcium chloride | 2.22 |
| Agar | 15.0 |
** Formula adjusted, standardized to suit performance parameters.
Directions
Suspend 40.13 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.
Principle and Interpretation
Standard Methods Caseinate HiVeg Agar is prepared by using HiVeg hydrolysate which is free of BSE/TSE risks. This medium is the modification of Standard Methods Caseinate Agar which is prepared as per the formula described by Martley et al (1) and is recommended by APHA (2).
Veg protein is the major protein source for the proteolytic organisms. HiVeg hydrolysate and yeast extract provide nitrogenous nutrients to the growing proteolytic organisms. Dextrose is the carbohydrate source.
Proteolytic organisms form white or off white precipitate around the colony. Organisms which are strongly proteolytic can breakdown the precipitate formed around the colonies to soluble components with the formation of an inner transparent zone. For the enumeration of proteolytic psychrotropic bacteria, inoculated plates should be incubated for 10 days at 7°C.
Product Profile
| Vegetable based (Code MV)© | Animal based (Code M) |
| MV588 | M588 |
| HiVeg hydrolysate | Casein enzymic hydrolysate |
| Veg protein | Sodium caseinate |
| Recommended for | : Detection of proteolytic microorganisms. |
| Reconstitution | : 40.13 g/l |
| Quantity on preparation (100g) | : 2.48 L |
| pH (at 25°C) | : - |
| Supplement | : None |
| Sterilization | : 121°C / 15 minutes. |
| Storage | : Dry Medium - Below 30°C, Prepared Medium 2 - 8°C. |
Quality Control
Appearance of powder
Yellow coloured, may have slightly greenish tinge, homogeneous, free flowing powder.
Gelling
Firm, comparable with 1.5% Agar gel.
Colour and Clarity
Yellow coloured opalescent gel forms in petri plates.
Cultural Response
Cultural characteristics observed after an incubation at 35 - 37°C for 18 - 24 hours.
| Organisms (ATCC) | Inoculum (CFU) | Growth | Proteolytic activity * |
|---|---|---|---|
| Bacillus cereus (11778) | 102-103 | luxuriant | + |
| P. aeruginosa (27853) | 102-103 | luxuriant | + |
| E. coli (25922) | 102-103 | luxuriant | - |
Key: * = clear zone / halo
| Product Name | Standard Methods Caseinate HiVeg™ Agar (Revised as Standard Methods M-Protein HiVeg™ Agar) |
|---|---|
| SKU | MV588 |
| Product Type | HiVeg™ |
| Physical Form | Powder |
| Origin | Animal Free (Veg) |
| Packaging type | HDPE |
| References | 1. Downes F. P. and Ito K., (Eds.), 2001, Compendium of Methods for the Microbiological Examination of Foods, 4th Ed.,APHA, Washington, D.C. 2.Martley F. G., Jayashankar S. R. and Lawrence R. C., 1970, J. Appl. Bacteriol., 3:363. |
| Customized Product Available | No |
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