Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate, Thane(W)-400604, MH, India
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M16 HiVeg™ Agar
As low as
$238.70
Availability: Out of stock
Availability: In stock
Only %1 left
SKU:
MV600
Recommended for cultivation and enumeration of lactic streptococci used in manufacture of cheddar cheese.
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Intended Use
Modified Rogosa HiVeg Agar (M16 HiVeg Agar) is recommended for enumeration of lactic Streptococci used in manufacture of cheddar cheese.
Composition
| Ingredients | Grams/Litre |
|---|---|
| Papaic digest of soyabean meal | 5.0 |
| HiVeg hydrolysate No. 1 | 5.0 |
| HiVeg extract | 5.0 |
| Yeast extract | 2.5 |
| Dextrose | 5.0 |
| Ascorbic acid | 0.5 |
| Sodium acetate | 3.0 |
| Agar | 10.0 |
Final pH (at 25°C) 7.2 ± 0.2
Formula adjusted, standardized to suit performance parameters.
Product Profile
| Vegetable based (Code MV) | Animal based (Code M) |
|---|---|
| MV600 | M600 |
| HiVeg hydrolysate No. 1 | Tryptose |
| HiVeg extract | Beef extract |
Product Specifications
Recommended for: Enumeration of lactic Streptococci used in manufacture of cheddar cheese.
Reconstitution: 36.0 g/l
Quantity on preparation (500g): 13.88 L
pH (25°C): 7.2 ± 0.2
Supplement: None
Sterilization: 121°C / 15 minutes
Storage: Dry Medium and Prepared Medium 2 - 8°C.
Directions
Suspend 36 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
Modified Rogosa HiVeg Agar is prepared by completely replacing animal based peptones with vegetable peptones, which makes the medium free of BSE/TSE risks. M16 HiVeg Agar is a modification of Rogosa Sodium Lactate Agar recommended by APHA (1) which was developed to support growth of lactic Streptococci used in cheddar cheese manufacturing in New Zealand (2). The samples to be tested are processed to enumerate bacteria by pour plate technique. Papaic digest of soyabean meal, HiVeg hydrolysate No. 1 and HiVeg extract provide the essential nutrients like amino acids, minerals etc. Yeast extract supplies vitamin B complex to the lactic Streptococci. Dextrose is a fermentable carbohydrate. Sodium acetate inhibits other contaminating bacteria and suppresses swarming growth. Ascorbic acid provides vitamin C to the organisms.
Quality Control
Appearance of powder: Light yellow coloured, may have slightly greenish tinge, homogeneous, free flowing powder.
Gelling: Firm, comparable with 1.0% Agar gel.
Colour and Clarity: Light amber coloured, clear to slightly opalescent gel forms in petri plates.
Reaction: Reaction of 3.6% w/v aqueous solution is pH 7.2 ± 0.2 at 25°C.
Cultural Response
Cultural characteristics observed after an incubation at 35-37°C for 18 - 48 hours.
| Organisms (ATCC) | Inoculum (CFU) | Growth | Recovery |
|---|---|---|---|
| Lactobacillus lactis (8000) | 10²-10³ | good-luxuriant | >70% |
| Streptococcus cremoris (19527) | 10²-10³ | good-luxuriant | >70% |
References
- Vanderzant C. and Splittstoesser D. (Eds.), 1992, Compendium of Methods For The Microbiological Examination of Foods, 3rd ed., APHA, Washington, D.C.
- Lowrie R.J. and Pearce L.E. 1971, New Zealand, J. Dairy Sci. Technol., 6: 166.
| Product Name | M16 HiVeg™ Agar |
|---|---|
| SKU | MV600 |
| 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.Lowrie R. J. and Pearce L. E., 1971, New Zealand, J. Dairy Sci. Technol., 6: 166. 3.Rogosa M., Mitchell J. A. and Wiseman R. F., 1951, J. Bacteriol., 62 : 132-133 |
| Customized Product Available | No |
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