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

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