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Modified V.P. HiVeg™ Broth

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MV637
Used for performing V.P. test of B.cereus from food samples, APHA.

Modified V.P. HiVeg™ Broth

Intended Use

Modified V.P. HiVeg Broth is used for performing V.P. test.

Composition

Ingredients Grams/Litre
HiVeg peptone No. 3 7.0
Glucose 5.0
Sodium chloride 5.0

** Formula adjusted, standardized to suit performance parameters.

Directions

Suspend 17.0 grams in 1000 ml distilled water. Heat if necessary to dissolve the medium completely. Dispense 5 ml amounts in test tubes and sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes.

Principle and Interpretation

Modified V.P. HiVeg Broth is prepared by using HiVeg peptone No.3 in place of Proteose peptone, thus making the medium free of BSE/TSE risks. This medium is the modification of Modified V.P. Broth which is prepared as per the formula described by Smith et al (1) and is recommended by APHA (2) for the confirmation of Bacillus cereus in foods.

HiVeg peptone No.3 provide nitrogenous nutrients. Glucose is the fermentable carbohydrate and carbon source in the medium. Acetyl methyl carbinol is produced from glucose by the members of Bacillus cereus group. After the inoculation and incubation at 35°C for 48 hours, the presence of acetyl methyl carbinol is determined by adding 0.2 ml. of 40% potassium hydroxide and 0.6 ml. of 5% alcoholic alpha-naphthol solution to 1 ml. of culture tube. This reaction is hastened by the addition of a few crystals of creatine by which the purple colour development takes place within 15 minutes.

Product Specifications

Product Profile

Vegetable based (Code MV) Animal based (Code M)
MV637 M637
HiVeg peptone No.3 Proteose peptone
Recommended for Performing V.P. test.
Reconstitution 17.0 g/l
Quantity on preparation (500g) 29.41 L
pH (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
Light yellow coloured, may have slightly greenish tinge, homogeneous, free flowing powder.

Colour and Clarity
Light yellow coloured, clear solution without any precipitate.

Cultural Response
Cultural characteristics observed after an incubation at 35-37°C for 18 - 24 hours.

Organisms (ATCC) Inoculum (CFU) Growth VP Test
Bacillus cereus (10876) 102-103 luxuriant +

Key : + = Purple colour formation.

References

  1. Smith N.R., Gordon R.E. and Clark F.E., 1952, Aerobic sporeforming Bacteria, USDA Monograph No. 16, Washington, D.C.
  2. Frances Pouch Downes and Keith Ito (Eds.), 2001, Compendium of Methods For The Microbiological Examination of Foods, 4th ed., APHA, Washington, D.C.
More Information
Product Name Modified V.P. HiVeg™ Broth
SKU MV637
Product Type HiVeg™
Physical Form Powder
Origin Animal Free (Veg)
Packaging type HDPE
References 1. Smith N. R., Gordon R. E. and Clark F. E., 1952, USDA Monograph No. 16, Washington, D.C.
2.Salfinger Y., and Tortorello M.L. Fifth (Ed.), 2015, Compendium of Methods for the Microbiological Examination ofFoods, 5th Ed., American Public Health Association, Washington, D.C.
3.American Public Health Association, Standard Methods for the Examination of Dairy Products, 1978, 14th Ed., WashingtonD.C.
4.Wehr H. M. and Frank J. H., 2004, Standard Methods for the Microbiological Examination of Dairy Products, 17th Ed.,APHA Inc., Washington, D.C.
5.Isenberg, H.D. Clinical Microbiology Procedures Handbook. 2nd Edition.
6.Jorgensen,J.H., Pfaller , M.A., Carroll, K.C., Funke, G., Landry, M.L., Richter, S.S and Warnock., D.W. (2015)Manual of Clinical Microbiology, 11th Edition. Vol. 1.
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