Recommended for the cultivation of a wide variety of organisms for indole production and fermentation studies.
Principle And Interpretation
HiVeg Hydrolysate is prepared by enzymic hydrolysis of vegetable proteins to suit cultural response comparable with Casein
enzymic Hydrolysate (Milk Protein) (RM014).
Quality Control
Appearance
Light yellow to yellow, may have a slight green tinge Homogenous Free flowing powder, having Characteristic odour of protein,
derived from vegetable source.
Solubility
Freely soluble in distilled/purified water,insoluble in alcohol and ether.
Clarity
1% w/v aqueous solution is clear without any 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 incubation at 35 - 37°C for 18-48 hours by preparing HiVeg Soyabeen Casein Digest
Medium (MV011), using HiVeg Hydrolysate as an ingredient.
Storage and Shelf Life
Store below 30°C. Use before expiry date on the label.