Recommended for use as culture media ingredient in variety of media for cultivation of yeasts and moulds.
Principle And Interpretation
HiVeg Peptone No. 4 is prepared under controlled condition from vegetable proteins. It is highly nutritious and supports heavy
growth of a wide variety of microorganisms comparable with Peptone M (RM006).
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 25-30°C for 48-72 hours by preparing Malt Extract HiVeg Agar (MV137)
using HiVeg Peptone No.4 as an ingredient.
Storage and Shelf Life
Store below 30°C. Use before expiry date on the label.