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Bromo Cresol Purple HiVeg™ Broth Base (Yeast Fermentation HiVeg™ Broth Base)

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MV676
Used for studying fermentation of carbohydrates by pure cultures.

Intended Use

Bromo Cresol Purple HiVeg Broth Base is recommended for studying fermentation of carbohydrates by pure cultures.

Composition

Ingredients Grams/Litre
HiVeg peptone 10.0
Sodium chloride 5.0
HiVeg extract 3.0
Bromo cresol purple 0.04
Final pH (at 25°C) 7.0 ± 0.2

** Formula adjusted, standardized to suit performance parameters.

Product Profile

Vegetable based (Code MV) Animal based (Code M)
MV676 M676
HiVeg peptone Peptic digest of animal tissue
HiVeg extract Beef extract

Recommended for

Studying fermentation of carbohydrates.

Product Specifications

Reconstitution 18.0 g/l
Quantity on preparation (500g) 27.77 L
pH (25°C) 7.0 ± 0.2
Supplement Desired carbohydrate
Sterilization 121°C / 10 minutes.
Storage Dry Medium - Below 30°C, Prepared Medium 2 - 8°C.

Directions

Suspend 18 grams in 1000 ml distilled water. Heat if necessary to dissolve the medium completely. Dispense in tubes containing inverted Durham's tubes. Sterilize by autoclaving at 15 lbs pressure (121°C) for 10 minutes. Cool and aseptically add sterile desired carbohydrate to a final concentration of 0.5 - 1.0%

Principle and Interpretation

This medium is prepared by replacing Peptic digest of animal tissue with HiVeg peptone and Beef extract with HiVeg extract which are free from BSE/TSE risks. Bromo Cresol Purple HiVeg Broth Base is modification of the medium as recommended by APHA for studying fermentation reactions of members of Enterobacteriaceae (1). HiVeg peptone, HiVeg extract provide essential growth nutrients for bacterial metabolism. Bromo cresol purple acts as pH indicator which turns yellow in acidic condition. Sodium chloride maintains osmotic equilibrium.

Quality Control

Appearance of powder
Light yellow coloured, may have slightly greenish tinge, homogeneous, free flowing powder.

Colour and Clarity
Purple coloured, clear solution without any precipitate.

Reaction
Reaction of 1.8% w/v aqueous solution is pH 7.0 ± 0.2 at 25°C.

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

Organisms (ATCC) Growth Acid* Gas*
Enterobacter aerogenes (13048) luxuriant + +
Escherichia coli (25922) luxuriant + +
Klebsiella pneumoniae (13883) luxuriant + +
Salmonella serotype Typhimurium (14028) luxuriant + +
Shigella flexneri (12022) luxuriant + -

Key :

  • * = with added dextrose
  • Acid + = positive, yellow colouration
  • Acid - = negative, no change in colour
  • Gas + = positive, gas formation
  • Gas - = negative, no gas formation

Visual representation of cultural response:

MV676 Bromo Cresol Purple HiVeg Broth Base (with added dextrose)

  1. Control
  2. Escherichia coli
  3. Enterobacter aerogenes
  4. Klebsiella pneumoniae
  5. Salmonella serotype Typhimurium
  6. Shigella flexneri
More Information
Product Name Bromo Cresol Purple HiVeg™ Broth Base (Yeast Fermentation HiVeg™ Broth Base)
SKU MV676
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.Atlas R. M., 2004, Handbook of Microbiological Media, 3rd Ed, CRC Press.
Customized Product Available No
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