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CoA VRBA Merck

Violet Red Bile Agar is a selective agar developed in 1951 by Davis to detect and enumerate coliform bacteria such as E. coli in foods like water, milk, and meat. It inhibits the growth of gram-positive bacteria through crystal violet and bile salts. Lactose fermentation causes the pH indicator neutral red to change color and bile acids to precipitate, appearing as red colonies surrounded by a reddish zone. The medium composition and preparation method are described, along with its use and expected results from quality control microorganisms.

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185 views

CoA VRBA Merck

Violet Red Bile Agar is a selective agar developed in 1951 by Davis to detect and enumerate coliform bacteria such as E. coli in foods like water, milk, and meat. It inhibits the growth of gram-positive bacteria through crystal violet and bile salts. Lactose fermentation causes the pH indicator neutral red to change color and bile acids to precipitate, appearing as red colonies surrounded by a reddish zone. The medium composition and preparation method are described, along with its use and expected results from quality control microorganisms.

Uploaded by

Vivi Fadilla Sari
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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BAM VRB Agar (Violet Red Bile Agar)

COMPF
Selective agar proposed by DAVIS (1951) for the detection and enumeration of coliform bacteria including E. coli in
ISO water, milk, ice-cream, meat and other foodstuffs.
VRB Agar (Violet Red Bile Agar)

SMD

This medium complies with the recommendations of the Literature


American Public Health Association (1992), the International American Public Health Association: Compendium of Methods for the
Dairy Federation FIL-IDF (Internationaler Milchwirtschaftsver- microbiological Examination of Foods. - 3rd ed. (1992).
band 1985), the Institute for Food Technology and Packaging American Public Health Association: Standard Methods for the Examination
(Institut für Lebenmitteltechnologie und Verpackung) (1974) and of Dairy Products. - 15 th ed. (1995).
the EUROGLACE (KLOSE 1968 a, b). DAVIS, J.G.: Milk Testing - Dairy Industries Ltd., London, 1951.

Mode of Action Institut für Lebensmitteltechnologie und Verpackung der TU München:


Merkblatt 19: Bestimmung der Gesamtkeimzahl, der Anzahl an Schim-
Crystal violet and bile salts inhibit growth primarily of the Gram- melpilzen und Hefen und der Anzahl an coliformen Keimen in Flaschen und
positive accompanying bacterial flora. Degradation of lactose to vergleichbaren enghalsigen Behältern. - Milchwiss., 29; 602-606 (1974).
acid is indicated by the pH indicator neutral red, which changes Internationaler Milchwirtschaftsverband: Zählung coliformer Bakterien in
its colour to red, and by precipitation of bile acids. Milch und Milchprodukten. - Internationaler Standard FIL-IDF 73 A: 1985.
KLOSE, J.: Harmonisierung des Speiseeisrechtes in der EWG. - Süßwaren,
Typical Composition (g/litre) 14; 778-780 (1968a).
Peptone from meat 7.0; yeast extract 3.0; sodium chloride 5.0; KLOSE, J.: Entwurf einer Richtlinie zur Angleichung der Rechtsvorschriften
lactose 10.0; neutral red 0.03; bile salt mixture 1.5; crystal voilet für Speiseeis in den Mitgliedsstaaten der EWG. Neufassung des AnhangsIII
0.002; agar-agar 13.0. zum Entwurf vom 19.12.1966. - Süßwaren, 14; 780-782 (1968b).

Preparation Ordering Information


Suspend 39.5 g in 1 litre of demin. water and heat to boiling with
frequent stirring until completely dissolved. Afterwards do not Product Merck Cat. No. Pack size
boil more than 2 minutes. VRB Agar 1.01406.0500 500 g
n Do not autoclave. Do not overheat! (Violet Red Bile Agar)
pH: 7.4 ± 0.2 at 25 °C. VRB Agar 1.01406.5000 5 kg
(Violet Red Bile Agar)
The prepared medium is clear and dark-red.

Experimental Procedure and Evaluation


Culture medium is usually inoculated by the pour-plate
procedure.
Incubation: 24 ± 2hours at 30 ± 1 °C (IDF-FIL) respectively
according to recommended procedures.

Appearance of Colonies Microorganisms

Red, surrounded by reddish Lactose-positive Enterobacte-


precipitation zones, diameter riaceae: coliform bacteria, E.
1-2 mm coli

Pink pin-point colonies Enterococci, possibly Klebsiella

Colourless Lactose-negative Enterobacte-


riaceae

Escherichia coli
ATCC 11775

504 Merck Microbiology Manual 12th Edition


VRB Agar (Violet Red Bile Agar)

Quality control (spiral plating method)


Test strains Inoculum (cfu/ml) Recovery rate % Colony colour Precipitate
3 5
Escherichia coli ATCC 11775 10 -10 ≥ 30 red +
Salmonella gallinarum NCTC 9240 10 3-105 ≥ 30 colourless-reddish -
3 5
Shigella flexneri ATCC 29903 10 -10 ≥ 30 colourless -
3 5
Yersinia enterocolitica ATCC 9610 10 -10 ≥ 30 colourless -
Staphylococcus aureus ATCC 6538 > 105 ≤ 0.01
Micrococcus luteus ATCC 9341 > 105 ≤ 0.01
5
Lactococcus lactis spp. lactis > 10 ≤ 0.01
ATCC 19435
Bacillus cereus ATCC 11778 > 105 ≤ 0.01
Lactobacillus plantarum ATCC 14917 > 105 ≤ 0.01

Merck Microbiology Manual 12th Edition 505

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