Product Code TM 324
Methyl Red and Voges-Proskauer test are among the two various tests used in the biochemical identification of bacterial species. These tests were originally studied by Voges, Proskauer and subsequently by Clark and Lubs to differentiate between members of the coli- aerogens group. Both the tests are based on the detection of specific breakdown products of carbohydrate metabolism.
All members of Enterobacteriaceae are, by definition, glucose fermenters. In MR-VP Broth, after 18-24 hours of incubation, fermentation produces acidic metabolic byproducts. Therefore initially all enterics will give a positive MR reaction if tested. However, after further incubation, required by the test procedure (2-5 days), MR – positive organisms continue to produce acids, resulting in a low pH (acidic) that overcomes the phosphate buffering system and maintains an acidic environment in the medium (pH 4.2 or less). MR-negative organisms further metabolize the initial fermentation products by decarboxylation to produce neutral acetyl methylcarbinol (acetoin), which results in decreased acidity in the medium and raises the pH towards neutrality (pH 6.0 or above). In the presence of atmospheric oxygen and alkali, the neutral end products, acetoin and 2, 3- butanediol, are oxidized to diacetyl, which react with creatine to produce a red colour.
used in di?erentiation of bacteria by MR-VP test
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