{"product_id":"himedia-medium-8-macconkey-agar-mm081-100g","title":"HiMedia - Medium 8. MacConkey Agar (MM081-100G).","description":"\u003cp\u003e\u003cspan\u003eFor selective isolation and differentiation of lactose fermenting and lactose non-fermenting enteric bacteria, in accordance with Indian Pharmacopoeia 2014.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMedium 7. MacConkey Agar is used for selective isolation of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eEscherichia coli\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eenteric bacteria in accordance with Indian Pharmacopoeia, 2010.\u003c\/p\u003e\n\u003cdiv class=\"section composition\"\u003e\n\u003ch3\u003eComposition**\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eIngredients\u003c\/th\u003e\n\u003cth\u003eGms \/ Litre\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003ePeptones (meat and casein, equal parts)\u003c\/td\u003e\n\u003ctd\u003e3.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePancreatic digest of gelatin\u003c\/td\u003e\n\u003ctd\u003e17.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLactose\u003c\/td\u003e\n\u003ctd\u003e10.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBile salts\u003c\/td\u003e\n\u003ctd\u003e1.500\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium chloride\u003c\/td\u003e\n\u003ctd\u003e5.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrystal violet\u003c\/td\u003e\n\u003ctd\u003e0.001\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNeutral red\u003c\/td\u003e\n\u003ctd\u003e0.030\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAgar\u003c\/td\u003e\n\u003ctd\u003e13.500\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003epH after sterilization (at 25°C)\u003c\/td\u003e\n\u003ctd\u003e7.1±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\u003c\/div\u003e\n\u003cdiv class=\"section directions\"\u003e\n\u003ch3\u003eDirections\u003c\/h3\u003e\n\u003cp\u003eSuspend 50.03 gms of medium in 1000 ml purified\/distilled water. Heat to boiling with gentle swirling to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. Cool to 45-50°C. Mix well before pouring into sterile Petri plates. The surface of the medium should be dry when inoculated.\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\u003eMacConkey Agar is the earliest selective and differential medium for cultivation of enteric microorganisms from a variety of clinical specimens (1, 2). Subsequently MacConkey Agar and Broth have been recommended for use in microbiological examination of foodstuffs (3) and for direct plating \/ inoculation of water samples for coliform counts (4). These media are also accepted by the Standard Methods for the Examination of Milk and Dairy Products (5) and pharmaceutical preparations as per Indian Pharmacopoeia (6). It is recommended for selective isolation and differentiation of lactose fermenting and lactose non-fermenting enteric bacteria.\u003c\/p\u003e\n\u003cp\u003eOriginal medium contains protein, bile salts, sodium chloride and two dyes. The selective action of this medium is attributed to crystal violet and bile salts, which are inhibitory to most species of gram-positive bacteria. Essential nutrients, vitamins and nitrogenous factors are provided by a combination of peptones(meat and casein) and pancreatic digest of gelatin. Lactose is the fermentable source of carbohydrate. Sodium chloride maintains the osmotic balance in the medium. Neutral red is the pH indicator.\u003c\/p\u003e\n\u003cp\u003eAfter enrichment of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eEscherichia coli\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ein MacConkey Broth (MM083), it is then subcultured on MacConkey Agar. Gram-negative bacteria usually grow well on the medium and are differentiated by their ability to ferment lactose. Lactose fermenting strains grow as red or pink and may be surrounded by a zone of acid precipitated bile. The red colour is due to production of acid from lactose, absorption of neutral red and a subsequent colour change of the dye when the pH of medium falls below 6.8. Lactose non-fermenting strains, such as\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eShigella\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSalmonella\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eare colourless and transparent and typically do not alter appearance of the medium.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eYersinia enterocolitica\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003emay appear as small, non-lactose fermenting colonies after incubation at room 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\u003eLight yellow to pink homogeneous free flowing powder\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eGelling:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eFirm comparable with 1.35% Agar gel.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eColour and Clarity of prepared medium:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eRed with purplish tinge coloured clear to slightly opalescent gel forms in Petri plates.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003epH:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e6.90-7.30\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section cultural_response_description\"\u003e\n\u003ch3\u003eCultural Response\u003c\/h3\u003e\n\u003cp\u003eGrowth Promotion is carried out in accordance with the harmonized method of IP. Cultural response was observed after an incubation at 30-35°C for 18-72 hours. Recovery rate is considered as 100% for bacteria growth on Soybean Casein Digest Agar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section growth_promoting_properties\"\u003e\n\u003ch3\u003eGrowth promoting properties\u003c\/h3\u003e\n\u003cp\u003eGrowth of microorganism comparable to that previously obtained with previously tested and approved lot of medium occurs at the specified temperature for not more than the shortest period of time specified inoculating 100 cfu (at 30-35°C for \u0026lt;=18 hours).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section indicative_properties\"\u003e\n\u003ch3\u003eIndicative properties\u003c\/h3\u003e\n\u003cp\u003eColonies are comparable in appearance and indication reaction to those previously obtained with previously tested and approved lot of medium occurs for the specified temperature for a period of time within the range specified inoculating \u0026lt;=100 cfu (at 30-35°C for 18-72 hours).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section cultural_response_table\"\u003e\n\u003ch3\u003eCultural Response\u003c\/h3\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\u003eObserved Lot Recovery value (CFU)\u003c\/th\u003e\n\u003cth\u003eColour of colony\u003c\/th\u003e\n\u003cth\u003eIncubation temperature\u003c\/th\u003e\n\u003cth\u003eIncubation period\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"6\"\u003e\u003cstrong\u003eGrowth Promoting + Indicative\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eEscherichia coli\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eATCC 8739\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003e25-100\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003ctd\u003epink-red with bile precipitate\u003c\/td\u003e\n\u003ctd\u003e30-35 °C\u003c\/td\u003e\n\u003ctd\u003e18-72 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"6\"\u003e\u003cstrong\u003eAdditional Microbiological testing\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eEscherichia coli\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eATCC 25922\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003e25-100\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003ctd\u003epink to red with bile precipitate\u003c\/td\u003e\n\u003ctd\u003e30 -35 °C\u003c\/td\u003e\n\u003ctd\u003e18-24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eEscherichia coli\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eNCTC 9002\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003e25-100\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003ctd\u003epink to red with bile precipitate\u003c\/td\u003e\n\u003ctd\u003e30 -35 °C\u003c\/td\u003e\n\u003ctd\u003e18-24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eEnterobacter aerogenes\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eATCC 13048\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003e25-100\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003ctd\u003epink to red\u003c\/td\u003e\n\u003ctd\u003e30-35 °C\u003c\/td\u003e\n\u003ctd\u003e18-24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eEnterococcus faecalis\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eATCC 29212\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003e15-40\u003c\/td\u003e\n\u003ctd\u003e30-40%\u003c\/td\u003e\n\u003ctd\u003ecolourless to pale pink\u003c\/td\u003e\n\u003ctd\u003e30-35 °C\u003c\/td\u003e\n\u003ctd\u003e18-24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eSalmonella Typhimurium\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eATCC 14028\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003e25-100\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003ctd\u003ecolourless\u003c\/td\u003e\n\u003ctd\u003e30-35 °C\u003c\/td\u003e\n\u003ctd\u003e18-24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eStaphylococcus aureus\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eATCC 6538\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=10\u003csup\u003e3\u003c\/sup\u003e\n\u003c\/td\u003e\n\u003ctd\u003e0\u003c\/td\u003e\n\u003ctd\u003e0%\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e30-35 °C\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eStaphylococcus aureus\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eATCC 25923\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=10\u003csup\u003e3\u003c\/sup\u003e\n\u003c\/td\u003e\n\u003ctd\u003e0\u003c\/td\u003e\n\u003ctd\u003e0%\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e30-35 °C\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eSalmonella Enteritidis\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eATCC 13076\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003e25-100\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003ctd\u003ecolourless\u003c\/td\u003e\n\u003ctd\u003e30-35 °C\u003c\/td\u003e\n\u003ctd\u003e18-24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eSalmonella Paratyphi A\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eATCC 9150\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003e25-100\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003ctd\u003ecolourless\u003c\/td\u003e\n\u003ctd\u003e30-35 °C\u003c\/td\u003e\n\u003ctd\u003e18-24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eSalmonella Paratyphi B\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eATCC 8759\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003e25-100\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003ctd\u003ecolourless\u003c\/td\u003e\n\u003ctd\u003e30-35 °C\u003c\/td\u003e\n\u003ctd\u003e18-24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eSalmonella Typhi\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eATCC 6539\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003e25-100\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003ctd\u003ecolourless\u003c\/td\u003e\n\u003ctd\u003e30-35 °C\u003c\/td\u003e\n\u003ctd\u003e18-24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eSalmonella Abony\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eNCTC 6017\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003e25-100\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003ctd\u003ecolourless\u003c\/td\u003e\n\u003ctd\u003e30-35 °C\u003c\/td\u003e\n\u003ctd\u003e18-24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eProteus vulgaris\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eATCC 13315\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003e25-100\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=50%\u003c\/td\u003e\n\u003ctd\u003ecolourless\u003c\/td\u003e\n\u003ctd\u003e30-35 °C\u003c\/td\u003e\n\u003ctd\u003e18-24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eShigella flexneri\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eATCC 12022\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003e15-40\u003c\/td\u003e\n\u003ctd\u003e30-40%\u003c\/td\u003e\n\u003ctd\u003ecolourless\u003c\/td\u003e\n\u003ctd\u003e30-35 °C\u003c\/td\u003e\n\u003ctd\u003e18-24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eStaphylococcus epidermidis\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eATCC 12228\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=10\u003csup\u003e3\u003c\/sup\u003e\n\u003c\/td\u003e\n\u003ctd\u003e0\u003c\/td\u003e\n\u003ctd\u003e\u0026lt;=0%\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e30-35 °C\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eCorynebacterium diphtheriae\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003etype gravis\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=10\u003csup\u003e3\u003c\/sup\u003e\n\u003c\/td\u003e\n\u003ctd\u003e0\u003c\/td\u003e\n\u003ctd\u003e\u0026lt;=0%\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e30-35 °C\u003c\/td\u003e\n\u003ctd\u003e\u0026gt;=24 hrs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\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 30°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\/MM081.pdf\" target=\"_blank\" title=\"Medium 8. MacConkey 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":"Default Title","offer_id":48377388105947,"sku":"BP-5263-HIM-HIM-DEF","price":1019.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6942\/8443\/files\/mm081-100g.png?v=1773660026","url":"https:\/\/zayyuconnect.com\/ar\/products\/himedia-medium-8-macconkey-agar-mm081-100g","provider":"Zayyu Connect","version":"1.0","type":"link"}