CRITERION™ Barney Miller Broth with Indicator

Cat. no. C8990 CRITERION™ Barney Miller Broth with Indicator 89.1gm
Cat. no. C8991 CRITERION™ Barney Miller Broth with Indicator 500gm
Cat. no. C8992 CRITERION™ Barney Miller Broth with Indicator 2kg
Cat. no. C8993 CRITERION™ Barney Miller Broth with Indicator 10kg

INTENDED USE

Hardy Diagnostics CRITERION™ Barney Miller Broth with Indicator is recommended for the isolation and detection of beer spoilage microorganisms, specifically lactic acid bacteria.

This dehydrated culture medium is a raw material intended to be used in the making of prepared media products, which will require further processing, additional ingredients, or supplements.

SUMMARY

Barney Miller Medium was developed at the Miller Brewing Company by Barney, Kot and Chicoye for the purpose of detecting and identifying beer spoilage microorganisms during beer manufacture.(3) Lactic acid bacteria, such as Lactobacillus spp. and Pediococcus spp., often cause spoilage during brewing and processing.(5) Though beer is not an ideal growth medium, lactic acid bacteria tend to flourish during beverage fermentation and maturation stages because they do not require oxygen for growth, are resistant to ethanol, and thrive at low pH. When present, lactic acid bacteria can cause excessive turbidity and acidity and disrupt the flavor development of the final product.(5)

Hardy Diagnostics CRITERION™ Barney Miller Broth with Indicator contains tomato juice solids, peptone, yeast extract, amino acids, salts and electrolytes, and beef extract, which provide nitrogen, vitamins, carbon, and minerals to optimize bacterial growth. The carbohydrate mixture provides a substrate to support fermentation and chlorophenol red is used as a pH indicator. Potassium acetate inhibits the growth of unwanted microorganisms and Tween® 80 is added to neutralize the inhibitory effects of ethanol.

Prepared Barney Miller Broth is intended for use as a transport medium for environmental monitoring in the brewing industry. It is used in combination with Hardy Diagnostics EnviroTrans™ product NaCl with Na Thiosulfate (Cat. no. SRK50), which contains the swab for environmental sampling. After surface sampling, the swab is inserted into prepared Barney Miller Broth, which acts as an enrichment medium and has a similar composition to Barney Miller Medium without agar. Upon receipt in the lab, samples of Barney Miller Broth should be plated to Barney Miller Medium or another suitable medium, where they can be analyzed for the presence and abundance of beer spoilage microorganisms.

FORMULA

Ingredients per 750ml deionized water:*



Carbohydrate Mixture 28.7gm
Peptone 5.0gm
Yeast Extract 3.7gm
Potassium Acetate 3.0gm
Beef Extract 2.0gm
Amino Acid Mixture 0.7gm
Tween® 80 0.5gm
Salt and Electrolyte Mixture 0.482gm
Chlorophenol Red 0.07gm
Dehydrated Tomato Powder 0.018gm

Final pH 5.6 +/- 0.1 at 25ºC.

* Adjusted and/or supplemented as required to meet performance criteria.

STORAGE AND SHELF LIFE

Store the sealed bottle(s) containing dehydrated culture medium at 2-30 degrees C. Dehydrated culture medium is very hygroscopic. Keep lid tightly sealed. Protect dehydrated culture media from moisture and light. The dehydrated culture media should be discarded if it is not free-flowing or if the color has changed from its original tan.

Store the prepared culture media at 2-8ºC.

PRECAUTIONS

METHOD OF PREPARATION FOR DEHYDRATED CULTURE MEDIA

1. Shake to disperse clumps before weighing.

2. Suspend 44.17gm of the dehydrated culture media in 750ml of distilled or deionized water and mix to dissolve completely.

3. Add 250ml of beer to the slurry and mix well. Heat as needed to dissolve completely.

4. Sterilize in the autoclave at 118ºC. for 12 minutes.

PROCEDURE AND INTERPRETATION OF RESULTS

For information on procedures and interpretation of results, consult listed references or refer to the comparable Beer Testing Media Instructions for Use (IFU) document for prepared EnviroTrans™ Barney Miller Broth, Cat. no. SRK100.

LIMITATIONS

MATERIALS REQUIRED BUT NOT PROVIDED

Standard microbiological supplies and equipment such as autoclave, incinerators, and incubators, etc., are not provided.

QUALITY CONTROL

Test Organisms Inoculation Method* Incubation Results
Time Temperature Atmosphere
Pediococcus damnosus
industrial strain
B 40-48hr 15-30°C Anaerobic Growth, yellow color change
Saccharomyces cerevisiae
industrial strain
B 40-48hr 15-30°C Aerobic Growth, no color change
Lactobacillus brevis

industrial strain
B 40-48hr 15-30°C Aerobic Growth, yellow color change

User Quality Control

PHYSICAL APPEARANCE

CRITERION™ Barney Miller Broth with Indicator powder should appear homogeneous, free-flowing, and beige in color. The prepared media should be trace to slightly hazy and orange in color.

REFERENCES

1. American Society of Brewing Chemists. 1975. Report of Subcommittee on Microbiological Controls. Proc. Am. Soc. Brew. Chem.; 33:75.

2. American Society of Brewing Chemists. 1992. Methods of Analysis of the American Society of Brewing Chemists, 8th ed. Microbiological Controls; 5:5-6. St. Paul, MN.

3. Barney, M.C., E.J. Kot and E. Chicoye. 1990. Culture Medium for Detection of Beer Spoilage Microorganisms. U.S. patent 4,906,573.

4. Boatwright, J. and Kirsop, B.H. 1976. Sucrose Agar: A Growth Medium for Spoilage Organisms. Journal of Inst. Brewing; 82:343-346.

5. Goldammer, T. 2000. The Brewer's Handbook, The Complete Book to Brewing Beer. Beer spoilage organisms; 19:1-14. KVP Publishers, Clifton, VA.

6. Kozulis, J.A., and H.E. Page. 1968. A New Universal Beer Agar Medium for the Numeration of Wort and Beer Microorganisms . American Society Brewing Chemists Proc. p. 52-58.

7. MacFaddin, J.F. 1985. Media for Isolation, Cultivation, Identification, Maintenance of Bacteria, Vol. I. Williams & Wilkins, Baltimore, MD.

8. Murphy, D.T., and L.T. Saletan. 1970. Use of Microbiological Media in the Brewery. Tech. Q. Master Brew. Assoc. Am.; 7:182-187.

9. APHA Technical Committee on Microbiological Methods for Foods. Compendium of Methods for the Microbiological Examination of Foods, APHA, Washington, D.C.

10. Tiedman, W.D., Chairman. 1948. Technic for the Bacteriological Examination of Food Utensils . Committee Report. American Journal of Public Health Yearbook.

ATCC is a registered trademark of the American Type Culture Collection.
Tween is a registered trademark of ICI Americas, Inc.

IFU-10118[B]