Alicyclobacillus Detection Agar, Cat No: AG-2002
Dehydrated Culture Media for the detection of Alicyclobacillus in fruit juices
Formula in g/l
|D( ) Glucose|
|Final pH 4.0 @ 0.2 at 25@C|| || || |
Suspend 29 grams of the medium in one liter of distilled water. Mix well and dissolve by heating with frequent agitation. Boil for one minute until complete dissolution. Dispense into appropriate containers and sterilize in autoclave at 121@C for 15 minutes. The prepared medium should be stored at 8-15@C. The color of the prepared medium is amber.
Note. – The medium is manufactured with a pH of 5.3 0.2 in order to maintain the gel strength during sterilization. Adjust the pH at 4.0 0.2 after autoclaving, adding 1.7 ml per liter of medium of 1 N H2S04. Homogenize gently and pour intro petri plates.
The dehydrated medium should be homogeneous, free-flowing and beige in color. If there are any physical changes, discard the medium.
ALICYCLOBACILLUS DETECTION AGAR is a medium for the detection of alicyclobacillus in fruit juices.
AlIcyclobaclllus is a microorganism capable of growing in acidic environments and high temperatures. As Alicyclobaclllus survive the traditional thermal treatments used in the food industry, its presence in packaged products can cause flavour alterations.
Dextrose is the fermentable carbohydrate providing carbon and energy. Potassium Dihydrogenphosphate actS as a buffer system. Yeast extract is source of vitamins, particularly the B-group. The medium is especially characterized by the presence of many trace elements. Bacteriologial agar is the solidifying agent. The pH value and the high incubation temperature inhibit the contaminating flora.
Incubate the medium for 3-5 days at 45 1 0C. Confirm the suspicious colonies by further testing.
The following results were obtained from type cultures in the performance of the medium after incubation at a temperature of 45 1.0 0C, under anaerobic conditions, and observed after 3-5 days.
|Alicyclobacillus acidiocaldarius ATCC 27009|
|Alicyclobacillus acidioterrestris ATCC 49025|
|Escherichia coli ATCC 25922|
BAUMGART, J. and MENJE, S.: The Impact of Alicyclobacillus acidioterrestris on the Quality of Juices and Soft Drinks. Fruit Processing
7; 251- 254 (2000)
IFU Working Group Microbiology: First Standard IFU-Method on the Detection of Alicyclobacillus in Fruit Juices. (April 2003)
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