METHYL RED TEST
METHYL
RED TEST
Aim
To differentiate the organism for the production of large amount of acid
during fermentation of glucose.
Principle
The
methyl red (MR) test identifies bacteria capable of producing stable acidic end
products from glucose fermentation. MR test along with the VP test is performed simultaneously because they are
physiologically related and are performed in MRVP broth. Bacteria which
metabolizes pyruvic acid by the mixed acid pathway, produces more acid end
products, such as lactic acid and acetic acid, and maintain an acidic
environment. The methyl red detects mixed acid fermentation that lowers the pH
of the broth. The MR indicator is added after incubation which is red at pH 4.4
and yellow at pH 6.2. If the organism produces a large number of organic acids
that include formic acid, acetic acid, lactic acid, and succinic acid from
glucose fermentation, the broth medium will remain red after the addition of
methyl red, a pH indicator. MR-negative organisms metabolize the 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). For those organisms which do not produce the acid end
products, the broth medium will change to yellow coloration indicating a
negative test.
Materials required
·
24-48 hour old bacterial culture
·
MR VP tubes (5 ml in each tube)
·
MR reagent
·
Dropper
·
Inoculating loop
· Bunsen burner
Pr Procedure
Ø 5 ml of MR -VP
broth was inoculated with test organism.
Ø The tubes were
incubated at 37oC for 24-48 hours.
Ø 0.5 ml(5 drops) of
MR reagent added to 24-48 hour old broth culture.
Result
The culture which shows positive result yields red colour, If the broth
remains orange, the test must be repeated. The yellow colour indicates negative
result.
Examples
Positive: E coli, Staphylococcus
sp, Proteus sp
Negative: Peudomonas sp, Bacillus
sp
Comments
Post a Comment