{"product_id":"himedia-m17-broth-m1029-100g","title":"HiMedia - M17 Broth (M1029-100G)","description":"\u003cdiv class=\"box-inner1\"\u003e\n\u003cdiv class=\"product attribute overview\"\u003e\n\u003cdiv class=\"sku-block\"\u003e\n\u003cdiv class=\"value\" itemprop=\"description\"\u003eRecommended for cultivation of lactic Streptococci and their bacteriophages.\u003c\/div\u003e\n\u003cdiv class=\"value\" itemprop=\"description\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"value\" itemprop=\"description\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003ch3\u003eIntended Use\u003c\/h3\u003e\n\u003cp\u003eRecommended for cultivation of lactic Streptococci and their bacteriophages.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section\"\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\u003ePeptone\u003c\/td\u003e\n\u003ctd\u003e2.500\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTryptone\u003c\/td\u003e\n\u003ctd\u003e2.500\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSoya peptone\u003c\/td\u003e\n\u003ctd\u003e5.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eYeast extract\u003c\/td\u003e\n\u003ctd\u003e2.500\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHM Peptone B#\u003c\/td\u003e\n\u003ctd\u003e5.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLactose\u003c\/td\u003e\n\u003ctd\u003e5.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAscorbic acid\u003c\/td\u003e\n\u003ctd\u003e0.500\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDisodium - β - glycerophosphate\u003c\/td\u003e\n\u003ctd\u003e19.000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMagnesium sulphate\u003c\/td\u003e\n\u003ctd\u003e0.250\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cb\u003eFinal pH (at 25°C):\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e7.1±0.1\u003c\/p\u003e\n\u003cp class=\"note\"\u003e**Formula adjusted, standardized to suit performance parameters\u003c\/p\u003e\n\u003cp class=\"note\"\u003e# Equivalent to Beef Extract\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section\"\u003e\n\u003ch3\u003eDirections\u003c\/h3\u003e\n\u003cp\u003eSuspend 42.25 grams in 1000 ml purified\/distilled water. Heat if necessary to dissolve the medium completely. Dispense into tubes or flasks or as desired. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section\"\u003e\n\u003ch3\u003ePrinciple And Interpretation\u003c\/h3\u003e\n\u003cp\u003eM17 broth is based on the formulation described by Terzaghi and Sandine (7) for the cultivation and enumeration of lactic Streptococci and their bacteriophages. M17 Broth is a modification of M16 Medium (4).\u003c\/p\u003e\n\u003cp\u003eLactic Streptococci are nutritionally fastidious and require complex media for optimal growth (1,5). Disodium glycerophosphate maintains the pH above 5.7. The maintenance of pH is very important as the lower pH results in injury and reduced recovery of lactic Streptococci. Glycerophosphate does not form precipitate with calcium which is needed for the plaque assay of lactic bacteriophages.\u003c\/p\u003e\n\u003cp\u003ePeptone, soya peptone, tryptone, yeast extract and HM peptone B provide carbonaceous, nitrogenous compounds, long chain amino acids, vitamin B complex and other essential growth factors. Lactose is the fermentable carbohydrate and ascorbic acid is stimulatory for the growth of lactic Streptococci. Magnesium sulphate provides essential ions to the organisms. Disodium-β-glycerophosphate maintains the pH above 5.7. The maintenance of pH is very important as lower pH results in injury and reduced recovery of lactic Streptococci. Shankar and Davies (6) reported isolation and enumeration of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eStreptococcus thermophilus\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003efrom yoghurt. Disodium glycerophosphate suppresses\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eLactobacillus bulgaricus\u003c\/i\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section\"\u003e\n\u003ch3\u003eType of specimen\u003c\/h3\u003e\n\u003cp\u003eDairy samples\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section\"\u003e\n\u003ch3\u003eSpecimen Collection and Handling\u003c\/h3\u003e\n\u003cp\u003eFor dairy samples, follow appropriate techniques for sample collection and processing as per guidelines (8).\u003c\/p\u003e\n\u003cp\u003eAfter use, contaminated materials must be sterilized by autoclaving before discarding.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section\"\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 should 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\"\u003e\n\u003ch3\u003eLimitations\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eThe maintenance of pH is very important as lower pH results in injury and reduced recovery of lactic Streptococci.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section\"\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\"\u003e\n\u003ch3\u003eQuality Control\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eAppearance:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eCream to yellow homogeneous free flowing powder\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eColour and Clarity of prepared medium:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eLight yellow coloured clear to slightly opalescent solution in tubes\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eReaction:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eReaction of 4.23% w\/v aqueous solution at 25°C. pH: 7.1±0.1\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003epH:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e7.00-7.20\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCultural Response:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eCultural characteristics observed after an incubation at 35-37°C for 24-48 hours.\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\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ci\u003eEnterococcus faecalis\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eATCC 29212 (00087*)\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003egood-luxuriant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ci\u003eLactobacillus delbrueckii\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003esubsp.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ebulgaricus\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eATCC 11842 (00102*)\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003enone-poor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ci\u003eLactobacillus leichmannii\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eATCC 4797\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003egood-luxuriant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ci\u003eLactobacillus plantarum\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eATCC 8014\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003egood-luxuriant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003ci\u003eStreptococcus thermophilus\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eATCC 14485\u003c\/td\u003e\n\u003ctd\u003e50-100\u003c\/td\u003e\n\u003ctd\u003egood-luxuriant\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"note\"\u003eKey: *Corresponding WDCM numbers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section\"\u003e\n\u003ch3\u003eStorage and Shelf Life\u003c\/h3\u003e\n\u003cp\u003eStore between 10-30°C in a tightly closed container and the prepared medium at 2-8°C. Use before expiry date on the label. On opening, product should be properly stored dry, after tightly capping the bottle in order to prevent lump formation due to the hygroscopic nature of the product. Improper storage of the product may lead to lump formation. Store in dry ventilated area protected from extremes of temperature and sources of ignition. Seal the container tightly after use. Product performance is best if used within stated expiry period.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section\"\u003e\n\u003ch3\u003eDisposal\u003c\/h3\u003e\n\u003cp\u003eUser must ensure safe disposal by autoclaving and\/or incineration of used or unusable preparations of this product. Follow established laboratory procedures in disposing of infectious materials and material that comes into contact with sample must be decontaminated and disposed of in accordance with current laboratory techniques (2,3).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section\"\u003e\n\u003ch3\u003eReference\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eAnderson A.W. and Elliker P.R., 1953, J. Dairy Sci., 36:161.\u003c\/li\u003e\n\u003cli\u003eIsenberg, H.D. Clinical Microbiology Procedures Handbook 2nd Edition.\u003c\/li\u003e\n\u003cli\u003eJorgensen, J.H., Pfaller, M.A., Carroll, K.C., Funke, G., Landry, M.L., Richter, S.S and Warnock., D.W. (2015) Manual of Clinical Microbiology, 11th Edition. Vol. 1.\u003c\/li\u003e\n\u003cli\u003eLawrie and Pearee, 1971, J. Dairy Sci. Technol., 6:166.\u003c\/li\u003e\n\u003cli\u003eReiter B. and Oran J.D., 1962, J. Dairy Res., 29:63.\u003c\/li\u003e\n\u003cli\u003eShankar P.A. and Davies F.L., 1977, Soc. Dairy Technol., 30:28.\u003c\/li\u003e\n\u003cli\u003eTerzaghi B.E. and Sandine W.E., 1975, Appl. Microbiol., 29:807.\u003c\/li\u003e\n\u003cli\u003eWehr H. M. and Frank J. H., 2004, Standard Methods for the Microbiological Examination of Dairy Products, 17th Ed., APHA Inc., Washington, D.C.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.himediadownloads.com\/MSDS\/M1029.pdf\" target=\"_blank\" title=\"M17 Broth\" rel=\"noopener\"\u003e\u003cstrong\u003eSafety data sheet(SDS)\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Himeida","offers":[{"title":"Default Title","offer_id":48324003528923,"sku":"BP-5246-HIM-HIM-DEF","price":1599.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6942\/8443\/files\/m1029-100g.png?v=1772705866","url":"https:\/\/zayyuconnect.com\/de\/products\/himedia-m17-broth-m1029-100g","provider":"Zayyu Connect","version":"1.0","type":"link"}