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Dextrose Tryptone HiVeg™ Agar, Modified

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MV913

For isolation and cultivation of aciduric and thermophilic, aerobic flat-sour sporeformers from canned food, sugar etc.

Description

Intended Use

Dextrose Tryptone HiVeg Agar / Broth media are recommended for the detection and enumeration of mesophilic and thermophilic aerobic microorganisms in foods.

Composition

Ingredients	MV092 Grams/Litre	MV122 Grams/Litre	MV913 Grams/Litre	MV914 Grams/Litre
HiVeg hydrolysate	10.00	10.00	10.00	10.00
Dextrose	5.00	5.00	5.00	5.00
Dipotassium phosphate	—	—	1.25	1.25
Yeast extract	—	—	1.00	1.00
Bromo cresol purple	0.04	0.04	0.04	0.04
Agar	15.00	—	15.00	—

Final pH (at 25°C) 6.7 ± 0.2

** Formula adjusted, standardized to suit performance parameters

Directions

Suspend 30 grams of MV092 or 15 grams of MV122 or 32.3 grams of MV913 or 17.3 grams of MV914 in 1000 ml distilled water. Heat to boiling the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes.

Principle and Interpretation

Dextrose Tryptone HiVeg Media are prepared by using HiVeg hydrolysate in place of Casein enzymic hydrolysate which makes the media free of BSE/TSE risks. Dextrose Tryptone HiVeg Agar is the modification of the medium evolved by Williams (1) for cultivation and enumeration of the thermophilic bacteria. Its use for routine culture purpose is recommended by Cameron (2) and the Association of Official Agricultural Chemists (3). Dextrose Tryptone HiVeg Agar / Broth, Modified (MV913 / MV914) are more nutritious and well buffered than Dextrose Tryptone HiVeg Agar / Broth (MV092 / MV122) due to inclusion of yeast extract and dipotassium phosphate. Dextrose Tryptone HiVeg Agar/ Broth, Modified is used for the examination of canned food, sugar and starch for thermophilic bacteria such as Bacillus stearothermophillus ('flat sour'spoilage bacteria) (4) and also for plate count of mesophilic or thermophilic aerobes in sweetening agents used in frozen desserts (5) and for counts of aerobic microorganisms in liquid sugar. HiVeg hydrolysate provides nutrients to the organisms. Dextrose serves as an energy source while bromo cresol purple is a pH indicator. Acid producing organisms produce yellow coloured colony. The plates / tubes should be incubated at 55°C for 48 hours in a humid incubator. These media are useful for enumeration of mesophilic organisms, thermophiles in cereals and cereal products, dehydrated fruits vegetables and spices (6)

Product Profile

Vegetable based (Code MV)

MV092/MV122/MV913/MV914
HiVeg hydrolysate

Animal based (Code M)

M092/M122/M913/M914
Casein enzymic hydrolysate

Recommended for

Detection and enumeration of mesophilic and thermophilic aerobic microorganisms in foods.

Reconstitution

(MV092): 30.0 g/l
(MV122): 15.0 g/l
(MV913): 32.3 g/l
(MV914): 17.3 g/l

Quantity on preparation (500g)

(MV092): 16.66 L
(MV122): 33.33 L
(MV913): 15.47 L
(MV914): 28.90 L

pH (25°C)

6.7 ± 0.2

Supplement

None

Sterilization

121°C / 15 minutes.

Storage

Dry Medium - Below 30°C, Prepared Medium 2 - 8°C.

Colour and Clarity

Purple coloured, slightly opalescent gel forms in petri plates, clear solution in tubes.

Reaction

Reaction of 3.0 w/v of MV092 or 1.5% w/v of MV122 or 3.23% w/v of MV913 or 1.73% w/v of MV914 aqueous solution is pH 6.7 ± 0.2 at 25°C.

Cultural Response

Cultural characteristics observed after an incubation at 55°C for 48 hours.

Organisms (ATCC)	Inoculum (CFU)	Growth	Recovery	Colour of colony on the Agar Media
Bacillus coagulans (8038)	10²-10³	good-luxuriant	> 70%	yellow
Bacillus stearothermophilus (7953)	10²-10³	good-luxuriant	> 70%	yellow
Bacillus brevis (8246)	10²-10³	good-luxuriant*	> 70%	yellow

Key: * = with or without dextrose fermentation

Quality Control

Appearance of Powder

Yellow coloured, may have slightly greenish tinge, homogeneous, free flowing powder.

Gelling

Firm, comparable with 1.5% Agar gel of MV092 and MV913.

Product Information

More Information
Product Name	Dextrose Tryptone HiVeg™ Agar, Modified
SKU	MV913
Product Type	HiVeg™
Physical Form	Powder
Origin	Animal Free (Veg)
Packaging type	HDPE
References	1. Williams O.B., 1936, Food Res., 1:217.2.Cameron E.J., 1936, J.Assoc. Official Agr. Chem., 19:433.3.Association of Official Analytical Chemists, 1978, Bacteriological Analytical Manual, 5th Edition, AOAC, Washington,D.C.4.American Public Health Association, 1972, Standard Methods for the Examination of Dairy Products, 13th Ed. APHA,Washington, D.C.5.National Canners Association, 1968, Laboratory Manual for Food Caners and Processors, Vol. I6.American Public Health Association, 1976, Compendium of Methods for the Microbiological Examination of Foods, APHA,Washington, D.C.7.National Canners Association, 1954, A Laboratory Manual for the Canning Industry, 1st Edition, National CannersAssociations, Washington.8.Tanner F.W., 1944., The Microbiology of Foods, 2nd ed., Garrard Press, Champaers, P.762 and 1127.9.American Public Health Association, 1953, Standard Methods for the Examination of Dairy Products, 10th ed., APHA Inc.,New York.10.Downes F. P. and Ito K., (Eds.), 2001, Compendium of Methods for the Microbiological Examination of Foods, 4th Ed.,APHA, Washington, D.C.
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