for detection of Clostridium perfringens with the addition of salicin, raffinose and phenol red. Dissolve 30.00 gms in 1000ml of distilled water. Gently heat if necessary with gentle swirling and dissolve the medium completely. Dispense in flasks or tubes. Add Salicin (1%) or Raffinose (1%) as desired and sterilize by autoclaving at 15 psi (121ºC) for 15 minutes. Incubate media for 24 hours at 35°C transfer 1 ml culture to test tube and add 1-2 drops 0.04% phenol red. Yellow colour indicates acid production from salicin. Re-incubate media for additional 48 hours. Appearance: Yellow coloured clear solution -: PH (at 25°C): 6.9 ± 0.2
TRYPTOSE YEAST EXTRACT BROTH (as per AOAC) is used for detection of Clostridium perfringens with the addition of salicin, raffinose and phenol red. This medium is recommended by AOAC. Yeast extract and tryptose provide necessary nutrients to the organisms. Sodium chloride maintains the osmotic balance. Addition of salicin or raffinose helps in distinguishing clostridia species. Salicin is usually not fermented by C. perfringens but is rapidly fermented with production of acid and gas by other species. Acid is usually produced from raffinose by C. perfringens but not by other species. Addition of 1-2 drops of 0.04% phenol red to the culture after incubation helps in the detection of acid production (yellow colour).