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The effect of incubation temperature and magnesium chloride concentration on growth of salmonella in home‐made and in commercially available dehydrated Rappaport‐Vassiliadis broths
Author(s) -
PETERZ M.,
WIBERG C.,
NORBERG P.
Publication year - 1989
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1989.tb04573.x
Subject(s) - rappaport , incubation , salmonella , magnesium , serotype , chemistry , growth rate , food science , microbiology and biotechnology , nuclear chemistry , chromatography , biology , biochemistry , bacteria , philosophy , geometry , theology , mathematics , organic chemistry , genetics
Growth rate of salmonellas in Rappaport‐Vassiliadis broth (RV) decreased with higher temperature when incubated at 40, 42 and 43°C. Home‐made RV and RV‐Merck were less inhibitory than RV‐Oxoid and RV‐lab m. At 43°C growth of all strains of Salmonella dublin were almost completely inhibited in all types of RV. In home‐made RV and RV‐Merck incubated at 42°C, Salm, dublin was not inhibited any more than other serotypes tested. Variations in growth rate between different types of RV could be explained by differences in concentration of MgCl 2 . RV with higher MgCl 2 ‐concentration were most inhibitory. It is proposed that RV should be incubated at 41.5 ± 0.5°C (42.0 ± 0.1°C in a waterbath) and that the amount of MgCl 2 . 6H 2 O should be approximately 28.6 g/1 of the ready‐to‐use medium, which corresponds to the formula in the original description.