It is used as follows : General purpose media : Standard Nutrient HiVeg Media (MV877/ MV116), Staphylococcus
Enrichment HiVeg Broth (MV464), Disinfectant Test HiVeg Broth (MV354).Diagnostic Media : Yersinia Isolation
HiVeg Agar (MV564), Salmonella HiVeg Agar ÖNÖZ (MV573), Inositol Brilliant Green HiVeg Agar (MV574), etc.Bulk
production of antibiotics, enzymes, steroid vaccines and other products of microbiological origin.
Principle And Interpretation
HiVeg Extract No. 1 is prepared under controlled conditions by extracting vegetable proteins. Cultural response is comparable
with Meat extract powder (RM003). 0.3 - 0.5% concentration supports the growth of fastidious organisms, when combined
with suitable vegetable peptones.
Quality Control
Appearance
Light yellow to yellow may have slight green tinge Homogenous Free flowing powder ,having Characteristic odour but not
putrescent.
Solubility
Freely soluble in distilled/purified water, insoluble in alcohol.
Clarity
1% w/v aqueous solution remains clear without haziness after autoclaving at 15 lbs pressure (121ºC) for 15 minutes.
Reaction
Reaction of 2% w/v aqueous solution at 25ºC.
pH
5.50- 7.50
Microbial Load:
Total aerobic microbial count (cfu/gm)
By plate method when incubated at 30-35°C for not less than 3 days.
Bacterial Count : <= 2000 CFU/gram
Total Yeast and mould count (cfu/gm)
By plate method when incubated at 20-25°C for not less than 5 days.
Yeast & mould Count : <= 100 CFU/gram
Test for Pathogens
1. E.coli-Negative in 10 gms of sample2. Salmonella species-Negative in 10 gms of sample3. Pseudomonas aeruginosa-
Negative in 10 gms of sample4. Staphylococcus aureus- Negative in 10 gms of sample5. C.albicans- Negative in 10 gms of
sample6. Clostridia- Negative in 10 gms of sample
Indole test
Tryptophan content: Passes
Cultural response
Cultural response observed after an incubation at 35-37ºC for 18-24 hours by preparing Yersinia Isolation HiVeg Agar
(MV564) using HiVeg Extract No.1 as an ingredient.
Storage and Shelf Life
Store below 30°C. Use before expiry date on the label.