UVM Broth

UVM Broth is used for the selective enrichment of Listeria spp and is not intended for use in the diagnosis of disease or other conditions in humans. UVM Broth is a modification of the formula described by Donnelly and Baigent. This formula is used for the selective enrichment of Listeria spp. from food samples. Listeria spp. grow over a pH range of 5.0 - 9.6 and survive in food products with pH levels outside these parameters. Listeria spp. are microaerophilic, Gram-positive, asporogenous, non-encapsulated, non-branching, short, motile rods. Motility is pronounced at 20°C. Identification of Listeria is based on successful isolation of the organism, biochemical characterization, and serological confirmation. Enzymatic Digest of Casein, Enzymatic Digest of Animal Tissue, Beef Extract, and Yeast Extract provide nitrogen, vitamins, and minerals in UVM Broth. The Phosphates are the buffering agents, Sodium Chloride maintains osmotic balance. Nalidixic Acid inhibits growth of Gram-negative organisms. Acriflavin inhibits Gram-positive bacteria. Esculin is hydrolyzed by Listeria spp. The high salt tolerance of Listeria is used as a means to inhibit growth of enterococci.