{"product_id":"himedia-lactobacillus-mrs-agar-mrs-agar-m641i","title":"HiMedia - Lactobacillus MRS Agar (MRS Agar) (M641I)","description":"\u003cp\u003e\u003cspan\u003eRecommended for the isolation and enumeration of lactic acid bacteria from meat and meat products. The composition and performance criteria of this medium are as per the specifications laid down in ISO 1995, Draft ISO\/DIS 13720:2010.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eLactobacillus MRS Agar is recommended for the isolation and enumeration of lactic acid bacteria from meat and meat products. The composition and performance criteria of this medium are as per the specifications laid down in ISO 13721:1995.\u003c\/p\u003e\n\u003cdiv class=\"section composition\"\u003e\n\u003ch3\u003eComposition\u003c\/h3\u003e\n\u003cp class=\"note\"\u003eAs per ISO 13721:1995\u003c\/p\u003e\n\u003ch4\u003eIngredients (As per ISO 13721:1995)\u003c\/h4\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eIngredients\u003c\/th\u003e\n\u003cth\u003eg\/L\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMeat extract\u003c\/td\u003e\n\u003ctd\u003e8.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePeptone\u003c\/td\u003e\n\u003ctd\u003e10.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eYeast extract\u003c\/td\u003e\n\u003ctd\u003e5.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTri-ammonium citrate\u003c\/td\u003e\n\u003ctd\u003e2.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium acetate\u003c\/td\u003e\n\u003ctd\u003e5.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMagnesium sulphate, heptahydrate\u003c\/td\u003e\n\u003ctd\u003e0.200\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eManganese sulphate, tetrahydrate\u003c\/td\u003e\n\u003ctd\u003e0.050\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDipotassium Hydrogen phosphate\u003c\/td\u003e\n\u003ctd\u003e2.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGlucose\u003c\/td\u003e\n\u003ctd\u003e20.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSorbitan monooleate (Tween 80)\u003c\/td\u003e\n\u003ctd\u003e1.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAgar\u003c\/td\u003e\n\u003ctd\u003e12.00-18.00\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFinal pH (at 25°C)\u003c\/td\u003e\n\u003ctd\u003e5.7±0.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLactobacillus MRS Agar (MRS Agar) M6411 Ingredients\u003c\/h4\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eIngredients\u003c\/th\u003e\n\u003cth\u003eg\/L\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHM extract#\u003c\/td\u003e\n\u003ctd\u003e8.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePeptone\u003c\/td\u003e\n\u003ctd\u003e10.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eYeast extract\u003c\/td\u003e\n\u003ctd\u003e5.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAmmonium citrate\u003c\/td\u003e\n\u003ctd\u003e2.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium acetate\u003c\/td\u003e\n\u003ctd\u003e5.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMagnesium sulphate, heptahydrate\u003c\/td\u003e\n\u003ctd\u003e0.200\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eManganese sulphate, tetrahydrate\u003c\/td\u003e\n\u003ctd\u003e0.050\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDipotassium phosphate\u003c\/td\u003e\n\u003ctd\u003e2.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGlucose (Dextrose)\u003c\/td\u003e\n\u003ctd\u003e20.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePolysorbate 80\u003c\/td\u003e\n\u003ctd\u003e1.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAgar\u003c\/td\u003e\n\u003ctd\u003e12.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFinal pH (at 25°C)\u003c\/td\u003e\n\u003ctd\u003e5.7±0.2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"note\"\u003e**Formula adjusted, standardized to suit performance parameters\u003c\/p\u003e\n\u003cp class=\"note\"\u003e# - Equivalent to Meat extract\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section directions\"\u003e\n\u003ch3\u003eDirections\u003c\/h3\u003e\n\u003cp\u003eSuspend 65.13 grams (the equivalent weight of dehydrated medium per litre) in 1000 ml purified\/distilled water. Heat to boiling to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. Cool to 45-50° C. Mix well and pour into sterile Petri plates.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section principle_and_interpretation\"\u003e\n\u003ch3\u003ePrinciple And Interpretation\u003c\/h3\u003e\n\u003cp\u003eLactobacilli MRS medium is based on the formulation of deMan, Rogosa and Sharpe (1) with slight modification. It supports luxuriant growth of all Lactobacilli from oral cavity (1), dairy products (2), foods (3), faeces (4) and other sources (5). Lactobacillus MRS Agar is recommended by ISO Committee (6).\u003c\/p\u003e\n\u003cp\u003ePeptone and meat extract B supplies nitrogenous and carbonaceous compounds, long chain amino acids and other essential growth nutrients. Yeast extract provides vitamin B complex and glucose is the fermentable carbohydrate and energy source. Polysorbate 80 supplies fatty acids required for the metabolism of Lactobacilli. Sodium acetate and ammonium citrate inhibit Streptococci, moulds and many other microorganisms. Phosphates provide good buffering action in the media.\u003c\/p\u003e\n\u003cp\u003eLactobacilli are microaerophillic and generally require layer plates for aerobic cultivation on solid media. When the medium is set, another layer of un-inoculated MRS Agar is poured over the surface to produce a layer plate (5). Lactobacilli isolated on MRS Agar should be further confirmed biochemically.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section type_of_specimen\"\u003e\n\u003ch3\u003eType of specimen\u003c\/h3\u003e\n\u003cp\u003eFood and dairy samples\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section specimen_collection_and_handling\"\u003e\n\u003ch3\u003eSpecimen Collection and Handling\u003c\/h3\u003e\n\u003cp\u003eFor food and dairy samples, follow appropriate techniques for sample collection and processing as per guidelines (6,7). After use, contaminated materials must be sterilized by autoclaving before discarding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section warning_and_precautions\"\u003e\n\u003ch3\u003eWarning and Precautions\u003c\/h3\u003e\n\u003cp\u003eRead the label before opening the container. Wear protective gloves\/protective clothing\/eye protection\/ face protection. Follow good microbiological lab practices while handling specimens and culture. Standard precautions as per established guidelines shall be followed while handling specimens. Safety guidelines may be referred in individual safety data sheets.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section limitations\"\u003e\n\u003ch3\u003eLimitations\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eIndividual organisms differ in their growth requirement and may show variable growth patterns on the medium.\u003c\/li\u003e\n\u003cli\u003eEach lot of the medium has been tested for the organisms specified on the COA. It is recommended to users to validate the medium for any specific microorganism other than mentioned in the COA based on the user's unique requirement.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section performance_and_evaluation\"\u003e\n\u003ch3\u003ePerformance and Evaluation\u003c\/h3\u003e\n\u003cp\u003ePerformance of the medium is expected when used as per the direction on the label within the expiry period when stored at recommended temperature.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section quality_control\"\u003e\n\u003ch3\u003eQuality Control\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eAppearance:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eCream to light yellow homogeneous having tendency to form soft lumps which can be easily broken down to powder form free flowing powder\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eGelling:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eFirm, comparable with 1.2% Agar gel.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eColour and Clarity of prepared medium:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eMedium to dark amber coloured slightly opalescent gel forms in Petri plates\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eReaction:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eReaction of 6.51% w\/v aqueous solution at 25°C. pH : 5.7±0.2\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003epH:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e5.50-5.90\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCultural Response:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eCultural characteristics observed after an incubation at 25°C for 72 h± 3 h\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eOrganism\u003c\/th\u003e\n\u003cth\u003eInoculum (CFU)\u003c\/th\u003e\n\u003cth\u003eGrowth\u003c\/th\u003e\n\u003cth\u003eRecovery\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ci\u003eLactobacillus acidophilus\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eATCC 4356\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003eluxuriant\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ci\u003eLactobacillus casei\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eATCC 9595\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003eluxuriant\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ci\u003eLactobacillus fermentum\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eATCC 9338\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003eluxuriant\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e#\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eLactiplantibacillus plantarum\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eATCC 8014\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003eluxuriant\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ci\u003eLactococcus lactis\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003esubsp.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003elactis\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eATCC 19435\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003eNone-poor\u003c\/td\u003e\n\u003ctd\u003e\u0026lt;=10%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ci\u003eLactococcus sakei\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eATCC 15521\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003eluxuriant\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ci\u003ePediococcus damnosus\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eATCC 29358\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003eluxuriant\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ci\u003ePediococcus pentosaceus\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eATCC 33316\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003eluxuriant\u003c\/td\u003e\n\u003ctd\u003e\u0026lt;=10%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ci\u003eBifidobacterium bifidum\u003c\/i\u003e** ATCC 11863\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003eluxuriant\u003c\/td\u003e\n\u003ctd\u003e\u0026lt;=10%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ci\u003eEscherichia coli\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eATCC 25922 (00013*)\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003enone-poor\u003c\/td\u003e\n\u003ctd\u003e\u0026lt;=10%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"note\"\u003eKey ** -Growth under anaerobic conditions for 72 hours\u003c\/p\u003e\n\u003cp class=\"note\"\u003e(*) Corresponding WDCM numbers.\u003c\/p\u003e\n\u003cp class=\"note\"\u003e#Formerly known as\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eLactobacillus plantarum\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section storage_and_shelf_life\"\u003e\n\u003ch3\u003eStorage and Shelf Life\u003c\/h3\u003e\n\u003cp\u003eStore below 8°C in tightly closed container and the prepared medium at 2 - 8°C. Use before expiry date on the label.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.himediadownloads.com\/MSDS\/M641I.pdf\" target=\"_blank\" title=\"Lactobacillus MRS Agar (MRS Agar)\" rel=\"noopener\"\u003e\u003cstrong\u003eSafety data sheet(SDS)\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Himedia","offers":[{"title":"100G","offer_id":48377353240795,"sku":"BP-5259-HIM-HIM-100","price":1439.0,"currency_code":"INR","in_stock":true},{"title":"500G","offer_id":48377353273563,"sku":"BP-5260-HIM-HIM-500","price":6832.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6942\/8443\/files\/823e3c47-a861-463d-98c9-77a6a210729d.png?v=1773657083","url":"https:\/\/zayyuconnect.com\/ar\/products\/himedia-lactobacillus-mrs-agar-mrs-agar-m641i","provider":"Zayyu Connect","version":"1.0","type":"link"}