Orange Serum Broth, is designed for the cultivation and enumeration of microorganisms associated with the spoilage of citrus products. This broth is crucial for food safety in the citrus industry, allowing for the detection of spoilage organisms that could affect the quality and shelf life of citrus products.
Composition and Principle
The typical formula of Orange Serum Broth contains Orange Serum, Yeast Extract, Tryptone, Dextrose, and Monopotassium Phosphate, with a final pH of 5.5 ± 0.2 at 25°C. Orange Serum provides an acidic environment favorable for recovering acid-tolerant microorganisms. Tryptone and Yeast Extract are sources of carbon, nitrogen, and B-complex vitamins, which stimulate growth. Dextrose is the carbohydrate source, and Monopotassium Phosphate acts as the buffer. This composition makes the broth ideal for initiating the growth of saprophytic and pathogenic fungi and detecting and enumerating butyric acid anaerobes.
Preparation
To prepare the medium, 30.0 g of the powder is suspended in 1 liter of distilled or deionized water and heated until completely dissolved. The solution is then dispensed into tubes and sterilized in an autoclave at 121 °C for 15 minutes.
Technique and Interpretation of Results
The medium is inoculated with a sample and incubated at 30±2°C for 18-48 hours. Growth is indicated by turbidity in the broth, suggesting the presence of microorganisms associated with citrus spoilage.
Storage
The powder is highly hygroscopic and should be stored at 10-30°C in a dry environment in its original container, tightly closed, and used before the expiry date on the label. Prepared media should be stored at 2-8°C.
Warnings and Precautions
The product is not classified as hazardous by current legislation and does not contain harmful substances in concentrations of ≥1%. However, it is recommended to consult the Safety Data Sheet for correct use. The product must be used only by properly trained operators.
Conclusion
Orange Serum Broth is a vital tool in the microbiological examination of citrus products. Its ability to support the growth of a variety of microorganisms, including spoilage and pathogenic fungi, makes it an indispensable medium in the food safety testing of citrus products. Its specific formulation, ease of preparation, and ability to provide a conducive environment for the growth of target microorganisms make it an essential tool in the citrus industry.
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