EMB Agar for isolation, enumeration and differentiation


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Dehydrated powder, hygroscopic in nature, store, in a dry place in tightly- sealed containers below 25°C and protect from direct Sunlight. https://www.tmmedia.in/content/emb-agar-levine-veg


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TITAN MEDIA EMB AGAR LEVINE VEG. TMV 371 EMB AGAR LEVINE VEG. For isolation enumeration and differentiation of Enterobacteriaceae Composition Ingredients Gms/Ltr. Agar 15.00 Veg. Peptone 10.00 Lactose 10.00 Dipotassium phosphate 2.00 Eosin Y 0.40 Methylene blue 0.075 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 37.50gms of the medium in 1000ml of purified water or distilled water. Gently heat to boiling with gentle swirling and dissolve the medium completely. Sterilize by autoclaving at 15psi at 121°C for 15 minutes. DO NOT OVER HEAT. Cool to 45-50°C and swirl gently to pour into sterile Petri plates. Appearance: Dark red to blue purple colour with or without fine precipitate pH at 25 0 C: 7.1 ± 0.2 Principle EMB AGAR or EOSIN METHYLENE BLUE AGAR LEVINE VEG. is used for isolation enumeration and differentiation of Enterobacteriaceae. First EMB was introduced by Holt - Harris and Teague in 1916 to differentiate Escherichia spp. and Aerobacterspp. Later modified by Levine in 1918 who has increased the Lactose content by removing Sucrose from the formula. The medium contains Veg. Peptone source of carbon and nitrogen for the growth of microorganisms. Lactose is the fermentable carbohydrates. Differentiation of enteric bacteria is possible due to the presence of the sugars lactose in the EMB agar and the ability of certain bacteria to ferment lactose in the medium. Lactose-fermenting gram-negative bacteria generally enteric acidify the medium and under acidic conditions the dyes produce a dark purple complex which is usually associated with a green metallic sheen. Dipotassium phosphate is the buffer. Eosin Y and Methylene blue are dyes that combine to form a complex at an acid pH. Small amounts of this dye effectively inhibit the growth of most gram-positive bacteria. Eosin is a dye that responds to changes in pH going from colorless to black under acidic conditions. At a sufficiently low pH strong lactose fermenters such as Escherichia coli produce colonies with a green metallic sheen. This metallic green sheen is an indicator of vigorous lactose fermentation ability typical of fecal coliforms. A smaller amount of acid production which is a result of slow fermentation by slow lactose-fermenting organisms gives a brown-pink coloration of growth. Colonies of non-lactose fermenters appear as translucent or pink. Agar is the solidifying agent. Interpretation Cultural characteristics observed after inoculation 10 3 - 10 5 CFU/ml on incubation at 35°C for 24 - 48 hours. Microorganism ATCC Inoculum Recovery Growth Appearance of colony CFU/ml rate

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TITAN MEDIA Escherichia coli 25922 10 3 50 Luxuriant Blue - black with green metallic sheen Salmonella typhimurium 14028 10 3 50 Luxuriant Colourless Enterococcus faecalis 29212 10 3 - 10 5 10 Partially Colourless pin point inhibited colonies Pseudomonas aeruginosa 27853 10 3 50 Luxuriant Colourless References 1. Holt-Harris J. E. and O. Teague. A new culture medium for the isolation of Bacillus typhosa from stools. J. Infect. Dis. 18: 596. 1916. 2. Levin M. Differentiation of E. coli and A. aerogenes on a simplified eosin-methylene blue agar. J. Infect. Dis. 23:43-47. 1918. 3. Levin M. Bacteria fermenting lactose the significance in water analysis. Bull. 62. Iowa State College Eng. Exp. Sta. Ames Iowa. 1921. 4. Cunnif P. ed.. Official Methods of Analysis AOAC International 16 th ed. AOAC International Gaithersburg MD. 1995. 5. U.S. Food and Drug Administration. Bacteriological analytical manual 8 th ed. AOAC International Gaithersburg MD. 1995. 6. Vanderzant C. and D. F. Splittstoesser eds.. Compendium of methods for the microbiological examination of food. 3 rd ed. American Public Health Association Washington D.C. 1992. 7. Marshall R. T. ed.. Standard methods for the microbiological examination of dairy products 16 th ed. American Public Health Association Washington D.C. 1993. 8. Murray P. R. E. J. Baron M. A. Pfaller F. C. Tenover and R. H. Yolken eds.. Manual of clinical microbiology 6 th ed. American Society for Microbiology Washington D.C. 1995. 9. MacFaddin J.F. Media for Isolation Cultivation Identification Maintenance of Bacteria Vol. I. Williams Wilkins Baltimore MD. 1985. TM Media - Microbiology Culture Media Manufacturer and Exporter Contact Details:

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Address:- 904 9th Floor Bigjos Tower Netaji Subhash Place Shakurpur Delhi 110034 Phone No.:- +91-11-71-239-900 / +91-999-916-8770 Email Id:- support.webtitanbiotechltd.com Website:- https://www.tmmedia.in/content/emb-agar-levine- veg

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