Skim Milk Agar M763Skim Milk Agar i

Skim Milk Agar M763
Skim Milk Agar is used for cultivation and enumeration of microorganisms encountered in dairy industry.
Composition**
Ingredients Gms / Litre
Skim milk powder 28.000
Casein enzymic hydrolysate 5.000
Yeast extract 2.500
Dextrose 1.000
Agar 15.000
Final pH ( at 25°C) 7.0±0.2
**Formula adjusted, standardized to suit performance parameters
Directions
Suspend 51.5 grams of in 1000 ml distilled water. Heat to boiling to dissolve the medium completely. Sterilize by autoclaving
at 15 lbs pressure (121°C) for 15 minutes. Mix well and pour into sterile Petri plates.
Principle And Interpretation
Skim Milk Agar is used for the demonstration of coagulation and proteolysis of casein (1). The medium is recommended by
APHA (2) for cultivation and enumeration of microorganisms encountered in dairy industry (3). Addition of skim milk to any
nutrient-rich medium creates favourable conditions for growth of organisms, which are encountered in milk. The number of
bacteria isolated thus is more than the number of organisms isolated on a regular medium (4). Proteolytic bacteria hydrolyze
casein to form soluble nitrogenous compounds indicated as clear zone surrounding the colonies. More clear zones are seen on
milk agar if, the bacteria produce acid from fermentable carbohydrates in the medium.
Casein enzymic hydrolysate provides amino acids and other complex nitrogenous substances. Yeast extract supplies vitamin B
complex. Addition of skim milk in the medium makes the conditions optimal for microorganisms encountered in milk. Glucose
acts as the carbon source.
Quality Control
Appearance
Cream to yellow homogeneous free flowing powder
Gelling
Firm, comparable with 1.5% Agar gel
Colour and Clarity of prepared medium
Off white coloured opaque gel forms in Petri plates
Reaction
Reaction of 5.15% w/v aqueous solution at 25°C. pH : 7.0±0.2
pH
6.80-7.20
Cultural Response
M763: Cultural characteristics observed after an incubation at 35-37°C

ผลลัพธ์ (อังกฤษ) 3:

Skim Milk Agar M763
Skim Milk Agar is used for cultivation and enumeration of microorganisms encountered in dairy industry.

Ingredients Composition * *. Gms / Litre
Skim milk powder 28.000
Casein enzymic hydrolysate 5.000


Yeast extract 2.500 Dextrose 1.000 Agar 15.000
Final. PH (at 25 ° C) 7.0 edge 0.2
* *, Formula adjusted standardized to suit performance parameters

Suspend Directions 51.5 grams of in 1000 ml distilled water. Heat to boiling to dissolve the medium completely. Sterilize by autoclaving
at 15 lbs. Pressure (121 ° C) for 15 minutes. Mix well and pour into sterile Petri plates.

Principle And Interpretation Skim Milk Agar. Is used for the demonstration of coagulation and proteolysis of casein (1). The medium is recommended by
.APHA (2) for cultivation and enumeration of microorganisms encountered in dairy industry (3). Addition of skim milk to. Any
nutrient-rich medium creates favourable conditions for growth, of organisms which are encountered in milk. The number. Of
bacteria isolated thus is more than the number of organisms isolated on a regular medium (4). Proteolytic bacteria hydrolyze
.Casein to form soluble nitrogenous compounds indicated as clear zone surrounding the colonies. More clear zones are seen. On
milk, agar if the bacteria produce acid from fermentable carbohydrates in the medium.
Casein enzymic hydrolysate provides. Amino acids and other complex nitrogenous substances. Yeast Extract supplies vitamin B
complex.Addition of skim milk in the medium makes the conditions optimal for microorganisms encountered in milk. Glucose
acts. As the carbon source.


Quality Control Appearance Cream to yellow homogeneous free flowing powder

, Gelling Firm comparable. With 1.5% Agar gel
Colour and Clarity of prepared medium
Off white coloured opaque gel forms in Petri plates

, Reaction Reaction Of 5.15% w / V aqueous solution at 25 ° C. PH: 7.0 edge 0.2



pH 6.80-7.20 Cultural Response M763: Cultural characteristics observed after. An incubation at 35-37 ° C.