PRODUCT DATA SHEET EGG YOLK AGAR BASE
TM 724
For isolation and identification of Clostridia and certain other anaerobes
Composition Ingredients
Gms/Ltr.
Proteose peptone Agar Disodium phosphate
40.00 25.00 5.00
Sodium chloride
2.00
Glucose
2.00
Monopotassium phosphate
1.00
Magnesium sulphate
0.10
Hemin
0.005
* Dehydrated powder, hygroscopic in nature, store, in a dry place in tightly- sealed containers below 25°C and protect from direct Sunlight.
Instructions for Use Dissolve 75.10gms in 900ml distilled water. Gently heat to boiling with gentle swirling and dissolve the medium completely. Sterilize by autoclaving at 10psi (115°C) for 20 minutes. Cool to 45-50°C. Aseptically add 100 ml of egg yolk emulsion (TS 002) mix well and dispense into sterile Petri plates. Appearance: Yellow colour, clear to slightly opalescent gel pH (at 250C): 7.6 ± 0.2
Principle EGG YOLK AGAR BASE is used for isolation and identification of Clostridia and certain other anaerobes. C. perfringens is found in raw meats, poultry, dehydrated soups and sauces, raw vegetables and other foods and food ingredients, but occurrences of food borne illness are usually associated with cooked meat or poultry products. Spores of some strains that may resist heat during cooking germinate and grow in foods that are not adequately refrigerated. Medium composed of Proteose peptones as sources of carbon, nitrogen, vitamins and minerals. Magnesium sulphate serves as a source of divalent cations along with sulphates. Glucose acts as a source of energy. Hemin enhances the growth of anaerobic organisms. Egg yolk emulsion contain lecithin, bacteria which are able to produce lecithinase break down lecithin into insoluble opaque precipitate. Lipase producing bacteria break down fatty acid present in egg yolk emulsion.
Interpretation Cultural characteristics observed after inoculating (103CFU/ml), on incubation at 35 - 37°C after 48- 72 hours.
www.titanmedia.in
Page 1