Mossel (Gélose) for Bacillus cereus
Use
enumeration of
Bacillus cereus in the food products
Composition
- Peptone 10,0 G
- Beef extract 1,0 G
- Egg yolk Mannitol 10,0 G
- to 20% 10%
- Sulfate of Polymyxine B 0,01 G
- Red of phenol 0,025 G
- Sodium chloride 10,0 G
- Agar 14,0 G
-
7,2
Preparation
40 G per liter. Traditional pressure-sealing. The egg yolk is added after sterilization of the medium to the autoclave in the medium in superfusion at a rate of approximately 10% of the emulsion to 20%.
Reading
- the red colonies are mannitol -
- the yellow colonies are mannitol +.
- the colonies surrounded by a halation of precipitation are lécithinase +. In general, the turbid halation exceeds the halation clearly due to the lipo-protéinase for Bacillus cereus. The bacteria cultivating resist the polymyxine.
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