Gélose glucosée viande

TECHNICAL DATA SHEET
MEAT LIVER GLUCOSE AGAR WITH 2 G/L YEAST EXTRACT
ENUMERATION OF ANAEROBIC BACTERIAL SPORES
1
BM16908
INTENDED USE
Meat Liver Glucose Agar with 2 g/L Yeast Extract is used to enumerate mesophilic and thermophilic anaerobic
bacterial spores in raw materials and in ingredients used in canning as well as surface samples and canning process
water.
2
PRINCIPLES
Meat-liver peptone assures the growth of most microorganisms, particularly that of anaerobic bacteria.
Glucose and yeast extract are the energy source for growth.
Starch favors spore germination.
Anaerobic bacteria reduce sulfite to sulfide, which in presence of ferric ions causes the blackening of the
colonies due to the formation of iron sulfide.
3
INSTRUCTIONS FOR USE
Melt the agar for the minimum amount of time necessary to
achieve total liquefaction.
Heat the product to test 10 minutes at 95-100°C in order to
destroy vegetative cells and activate spores.
Transfer 1 mL of the inoculum to sterile Petri dishes.
Pour in 15 mL of medium maintained at 44-47°C.
Homogenize by swirling.
Let solidify on a cold surface.
Add an overlayer of 5 to 10 mL of the same media and let
solidify.
 Sample preparation:
10 min at 95-100°C
 Inoculation:
Poured-plate and double-layer culture
 Incubation :
- mesophilic bacteria :
48 ± 3 h at 37 ± 1°C
- thermophilic bacteria :
5 days at 55 ± 1°C
Incubate in anaerobic jar :
at 37 ± 1°C for 48 ± 3 hours to enumerate mesophilic bacterial spores
at 55 ± 1°C for 5 days to enumerate thermophilic bacterial spores after first pouring several drops of
sterile paraffin oil in the cover of the plates to obtain a tight seal.
4
RESULTS
Enumerate colonies surrounded by a black halo.
Page 1 of 2
Biokar Diagnostics
Rue des Quarante Mines – ZAC de Ther – Allonne – B.P. 10245 – 60002 Beauvais Cedex – France
Tél : + 33 (0)3 44 14 33 33 – Fax : + 33 (0)3 44 14 33 34 – www.biokar-diagnostics.fr
5
TYPICAL COMPOSITION
Typical composition can be adjusted to obtain optimal performance.
For 1 liter of medium :
- Tryptone .................................................................................................................... 30.0 g
- Glucose ....................................................................................................................... 2.0 g
- Yeast extract .............................................................................................................. 2.0 g
- Soluble starch.............................................................................................................. 2.0 g
- Sodium sulfite .............................................................................................................. 2.5 g
- Ferric ammonium citrate ............................................................................................. 0.5 g
- Bacteriological agar ................................................................................................... 12.0 g
pH of ready-to-use medium at 25°C : 7,6 ± 0,2.
6
QUALITY CONTROL
Prepared medium : amber agar.
Typical cultural typical response after incubation :
Growth
(Productivity ratio PR)
Microorganisms
(1)
Clostridium perfringens
Clostridium perfringens
(1)
Clostridium sporogenes
(2)
Moorella thermoacetica
(2)
Thermoanaerobacterium thermosaccharolyticum
(1)
1
2
7
WDCM 00007
WDCM 00080
ATCC 248
DSM 521
WDCM 00135
PR
PR
PR
PR
PR
70%
70%
70%
70%
70%
After 48 ± 3 hours of incubation at 37°C
After 5 days of incubation at 55°C (XP CEN ISO/TS 11133-2)
STORAGE
Ready-to-melt media in vials : stored between 2 and 8°C.
The expiration date is indicated on the label.
8
PRESENTATION
Ready-to-melt media in vials
10 x 200 mL ....................................................................................................................................................... BM16908
9
BIBLIOGRAPHY
XP CEN ISO/TS 11133-2/A1 (V 08-104-2/A1). Février 2011. Microbiologie des aliments. Guide pour la préparation et
la production des milieux de culture. Partie 2 : Guide général pour les essais de performance des milieux de culture.
NF V08-602. Mai 2011. Microbiologie des aliments - Dénombrement des spores dans les produits alimentaires avant
traitement d'appertisation par comptage des colonies.
10
OTHER INFORMATIONS
The information provided on the package take precedence over the formulations or instructions described in this
document and are susceptible to modification at any time, without warning.
Code document
Creation date
:
:
BM169/E/2012-12 : 1.
2012 -12
Page 2 of 2
Biokar Diagnostics
Rue des Quarante Mines – ZAC de Ther – Allonne – B.P. 10245 – 60002 Beauvais Cedex – France
Tél : + 33 (0)3 44 14 33 33 – Fax : + 33 (0)3 44 14 33 34 – www.biokar-diagnostics.fr