*** 네이버페이 구매 시 제주도 지역 추가 배송비 안내 ***
네이버페이 구매 시에는 제주도지역 추가 배송비가 자동적용이 안되기 때문에 추가 배송비를 별도로 입금을 해주셔야 합니다. 기업은행 052-072431-01-014 예금주: ㈜비엔에프코리아, 추가배송비 3,000원 입금부탁드리며, 입금확인 후 출고진행되오니 이점 양해부탁드립니다. ★구매자명으로 입금해주세요~Medium used for the isolation and cultivation of Salmonella spp. from meat, dairy products, feces and sewage polluted water.
*Equally use with MFDS (MB-R0914K).
CONTENTS (Liter) | Soya Peptone | 4.5 g |
Sodium Chloride | 7.2 g | |
Potassium Dihydrogen Phosphate | 1.26 g | |
Di-Potassium Phosphate | 0.18 g | |
Magnesium Chloride, Anhydrous | 13.58 g | |
Malachite Green Oxalate | 0.036 g | |
Final pH = 5.6 ± 0.2 at 25°C |
Suspend 26.76 G of powder in 1 L of distilled or deionized water. Heat to boiling until completely dissolved. Sterilize by autoclave at 115°C for 15 minutes. Cool to 45 - 50°C in water bath. Mix well. Pour into tubes.
RVS (Rappaport-Vassiliadis Soya Peptone) Broth is a medium used for the isolation and cultivation of Salmonella spp. from meat, dairy products, feces and sewage polluted water. Soya peptone is the carbon and nitrogen sources. Sodium chloride maintains the osmotic balance. Potassium dihydrogen phosphate and dipotassium phosphate are the buffering agents. Magnesium chloride anhydrous makes the medium high osmotic pressure. Malachite green oxalate inhibits many Gram-positive bacteria.
Inoculate the specimen using a sterile needle to the medium. Incubate at 41.5 ± 1°C for 20 - 24 hours. Refer appropriate references for recommended test procedure.
Dehydrated medium
Appearance: free-flowing, homogeneous
Color: greenish light beige
Prepared medium
Appearance: clear
Color: blue
Incubation conditions: 41.5 ± 1°C / 20 - 24 hours
Microorganism | ATCC | Inoculum CFU | Growth |
Salmonella typhimurium | 14028 | 50-100 | good |
Staphylococcus aureus | 25923 | ≥10³ | inhibited |
The powder is very hygroscopic. Store the powder at room temperature, in a dry environment, in its original container tightly closed and use it before the expiry date on the label. Store prepared medium at 2 - 8°C.
1. Van Schothorst M. and Renaud A.M. (1983) J. Appl. Bact. 54. 209-215.
2. Van Schothorst M., Renauld A. and VanBeek C., 1987, Food Microbiol., 4:11.
3. Rappaport F., Konforti N. and Navon B. (1956) J. Clin. Path. 9. 261-266.
4. Vassiliadis P., Pateraki E., Papaiconomou N., Papadakis J.A. and Trichopoulos D. (1976a) Annales de Microbiologie (Institut Pasteur) 127B. 195-200.
5. Vassiliadis P., Trichopoulos D., Kalapothaki V. and Serie C. (1981) J. Hyg. Camb. 87. 35-39.
6. Harvey R.W.S., Price T.H. and Xirouchaki E. (1979) J. Hyg. Camb. 82. 451-460.
7. Vassiliadis P. (1983) J. Appl. Bact. 54. 69-75.
8. Vassiliadis P., Kalapothaki V., Trichopoulos D., Mavromatte C. and Serie C. (1981) Appl. & Environ. Microbiol. 42. 615-618.
9. Vassiliadis P. (1983) J. Appl. Bact. 56. 69-76.
10. Vassiliadis P., Kalapothaki V. and Trichopoulos D. (1991) J. Food Prot. 54. 421-423.
11. British Pharmacopoeia, 2012, The Stationery office British Pharmacopoeia.
12. Refer to the MFDS.
Cat. No : MB-R0914 RVS (Rappaport-Vassiliadis Soya Peptone) Broth | 500 G |
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