TITAN MEDIA ALKALINE PEPTONE WATER (pH 8.0) (VEG.) For enrichment of Vibrio species Composition Ingredients Veg.

Peptone Sodium chloride Gms/Ltr. 10.00 10.00 TMV 352

* Dehydrated powder, hygroscopic in nature, store, in a dry place in tightly- sealed containers below 25C and protect from direct Sunlight. Instructions for Use Dissolve 20gms in 1000ml distilled water. Gently heat to boiling with gentle swirling and dissolve the medium completely. Sterilize by autoclaving at 15 psi (121C) for 15 minutes. Cool at room temperature and dispense it into sterile test tubes. Appearance: Light yellow, clear solution pH (at 250C): 8.0 0.2 Principle ALKALINE PEPTONE WATER (VEG.) is a pre-enrichment medium specially standardized for Vibrio species. Clinical samples like swabs and faeces in food and water samples can be added directly to the medium. Veg. Peptone provides nitrogenous, carbonaceous, and other important nutrients. Addition of 10 grams of seafood to 90ml of Alkaline Peptone Water and incubate it for up to 18-20 hours at 37C. If the incubation period would get prolonged, it causes the suppressed contaminating organisms to develop. The high concentration of sodium chloride promotes the growth of Vibrio cholerae whereas the relatively high pH value of the medium suppresses the accompanying microbial flora at 18-24 hours at 35C. Interpretation Cultural characteristics observed after inoculating (10CFU/ml), on incubation at 35C for 18-24 hours.

Microorganisms

ATCC

Inoculum (CFU/ml) 10 10 10 10

Growth

Vibrio parahaemolyticus Vibrio cholerae Vibrio vulnificus Vibrio furnissii

17802 15748 27562 11218

Luxuriant Luxuriant Luxuriant Luxuriant

References 1. American Public Health Association (APHA), Compendium of Methods for the Microbiological Examination of Foods, 4th Edition. (2001). 2. AOAC, Vibrio cholerae in oysters: Elevated temperature enrichment method, Sec. 17.11.01, Method 988.20.In Official Methods of Analysis of AOAC International, 16th ed., P.A. Cunniff (Ed.), p. 106B108. AOAC International, Gaithersburg, MD. (1995). 3. American Public Health Association (APHA), Standard Methods for the Examination of Water and Waste Water, 20th Edition. (1998).

4. Environment Agency, The Microbiology of Drinking Water Part 10, Methods for the Isolation of Yersinia, Vibrio and Campylobacter by Selective Enrichment. (2002). 5. International Organization for Standardization (ISO), Microbiology -- General guidance for the detection of Vibrio parahaemolyticus Draft ISO/DIS 8914. (1990). 6. P. Shread, T.J. Donovan, J.V. Lee, Soc. Gen. Microbiol., Q. 8, 184. (1991). 7. S.M. Finegold, W.J. Martin, Bailey and Scott's Diagnostic Microbiology 6th ed., St. Louis, The C.V. Mosby Company. (1982). 8. U.S. Food & Drug Administration (FDA), Bacteriological Analytical Manual, Chapter 9, Vibrio cholera, V. parahaemolyticus, V. vulnificus and other Vibrio spp., 8th Edition, Revision A. (1998). For more details visit:- http://www.titanmedia.in/images/upload/td/TMV %20352_ALKALINEPEPTONEWATER_VEG._TMV352.pdf or http://www.titanmedia.in