Improvement of the pour plate method by separate sterilization of agar and other medium components and reduction of the agar concentration

Terrones Fernández, Inés; Casino Alcalde, Pablo; López Sevilla, Asunción; Peiró, Sara; Ríos Azuara, Santiago; Nardi Ricart, Anna; García Montoya, E.; Asensio Adalid, Daniel; Marqués Villavecchia, Ana María; Castilla López, Roberto|||0000-0002-3848-2004; Gámez Montero, Pedro Javier|||0000-0002-5168-3521; Piqué Baella, Neus

Improvement of the pour plate method by separate sterilization of agar and other medium components and reduction of the agar concentration

Although the pour plate method is widely employed in microbiological quality control, it has certain drawbacks, including having to melt the culture medium before seeding. In this study, the preparation of the culture medium was modified by using a lower concentration of agar (10 g/L), which was sep...

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Autores:	Terrones Fernández, Inés, Casino Alcalde, Pablo, López Sevilla, Asunción, Peiró, Sara, Ríos Azuara, Santiago, Nardi Ricart, Anna, García Montoya, E., Asensio Adalid, Daniel, Marqués Villavecchia, Ana María, Castilla López, Roberto\|\|\|0000-0002-3848-2004, Gámez Montero, Pedro Javier\|\|\|0000-0002-5168-3521, Piqué Baella, Neus
Tipo de recurso:	artículo
Fecha de publicación:	2023
País:	España
Institución:	Universitat Politècnica de Catalunya (UPC)
Repositorio:	UPCommons. Portal del coneixement obert de la UPC
Idioma:	inglés
OAI Identifier:	oai:upcommons.upc.edu:2117/384323
Acceso en línea:	https://hdl.handle.net/2117/384323 https://dx.doi.org/10.1128/spectrum.03161-22
Access Level:	acceso abierto
Palabra clave:	Agar Food -- Microbiology Drugs Cosmetics Microbiology Pour plate method TSA SDA VRBG Recovery Selectivity Separation of components Pour plate Aliments -- Microbiologia Medicaments Cosmètics Microbiologia Àrees temàtiques de la UPC::Enginyeria agroalimentària::Ciències de la terra i de la vida::Microbiologia

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spelling	Improvement of the pour plate method by separate sterilization of agar and other medium components and reduction of the agar concentrationTerrones Fernández, InésCasino Alcalde, PabloLópez Sevilla, AsunciónPeiró, SaraRíos Azuara, SantiagoNardi Ricart, AnnaGarcía Montoya, E.Asensio Adalid, DanielMarqués Villavecchia, Ana MaríaCastilla López, Roberto\|\|\|0000-0002-3848-2004Gámez Montero, Pedro Javier\|\|\|0000-0002-5168-3521Piqué Baella, NeusAgarFood -- MicrobiologyDrugsCosmeticsMicrobiologyPour plate methodTSASDAVRBGRecoverySelectivityAgarSeparation of componentsPour plateAgarAliments -- MicrobiologiaMedicamentsCosmèticsMicrobiologiaÀrees temàtiques de la UPC::Enginyeria agroalimentària::Ciències de la terra i de la vida::MicrobiologiaAlthough the pour plate method is widely employed in microbiological quality control, it has certain drawbacks, including having to melt the culture medium before seeding. In this study, the preparation of the culture medium was modified by using a lower concentration of agar (10 g/L), which was separated from the nutrients during sterilization. The new protocol was assessed in media frequently used in microbiological quality control of food, cosmetics, and pharmaceutical products, with tryptic soy agar (TSA), Sabouraud 4% dextrose agar (SDA), and violet red bile glucose agar (VRBG). In comparison with the conventionally produced media, the modifications significantly improved the growth of Saccharomyces cerevisiae in SDA, Staphylococcus aureus, Salmonella enterica subsp. enterica serovar Typhimurium, and Candida albicans in TSA and Escherichia coli ATCC 8739 and ATCC 25922 and S. Typhimurium in VRBG. The modified VRBG was also more selective for Pseudomonas aeruginosa. Regarding physicochemical properties, a significantly lower pH was observed in TSA and VRBG and lower strength values in TSA. Sterilizing agar separately from the other components of the medium and reducing the agar concentration to 10 g/L can improve microorganism growth and enhance the selectivity of differential media in the pour plate method. These modifications could facilitate the automation of this culture technique20232023-01-1020232023-02-28journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/2117/384323https://dx.doi.org/10.1128/spectrum.03161-22reponame:UPCommons. Portal del coneixement obert de la UPCinstname:Universitat Politècnica de Catalunya (UPC)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:upcommons.upc.edu:2117/3843232026-05-27T15:37:01Z
dc.title.none.fl_str_mv	Improvement of the pour plate method by separate sterilization of agar and other medium components and reduction of the agar concentration
title	Improvement of the pour plate method by separate sterilization of agar and other medium components and reduction of the agar concentration
spellingShingle	Improvement of the pour plate method by separate sterilization of agar and other medium components and reduction of the agar concentration Terrones Fernández, Inés Agar Food -- Microbiology Drugs Cosmetics Microbiology Pour plate method TSA SDA VRBG Recovery Selectivity Agar Separation of components Pour plate Agar Aliments -- Microbiologia Medicaments Cosmètics Microbiologia Àrees temàtiques de la UPC::Enginyeria agroalimentària::Ciències de la terra i de la vida::Microbiologia
title_short	Improvement of the pour plate method by separate sterilization of agar and other medium components and reduction of the agar concentration
title_full	Improvement of the pour plate method by separate sterilization of agar and other medium components and reduction of the agar concentration
title_fullStr	Improvement of the pour plate method by separate sterilization of agar and other medium components and reduction of the agar concentration
title_full_unstemmed	Improvement of the pour plate method by separate sterilization of agar and other medium components and reduction of the agar concentration
title_sort	Improvement of the pour plate method by separate sterilization of agar and other medium components and reduction of the agar concentration
dc.creator.none.fl_str_mv	Terrones Fernández, Inés Casino Alcalde, Pablo López Sevilla, Asunción Peiró, Sara Ríos Azuara, Santiago Nardi Ricart, Anna García Montoya, E. Asensio Adalid, Daniel Marqués Villavecchia, Ana María Castilla López, Roberto\|\|\|0000-0002-3848-2004 Gámez Montero, Pedro Javier\|\|\|0000-0002-5168-3521 Piqué Baella, Neus
author	Terrones Fernández, Inés
author_facet	Terrones Fernández, Inés Casino Alcalde, Pablo López Sevilla, Asunción Peiró, Sara Ríos Azuara, Santiago Nardi Ricart, Anna García Montoya, E. Asensio Adalid, Daniel Marqués Villavecchia, Ana María Castilla López, Roberto\|\|\|0000-0002-3848-2004 Gámez Montero, Pedro Javier\|\|\|0000-0002-5168-3521 Piqué Baella, Neus
author_role	author
author2	Casino Alcalde, Pablo López Sevilla, Asunción Peiró, Sara Ríos Azuara, Santiago Nardi Ricart, Anna García Montoya, E. Asensio Adalid, Daniel Marqués Villavecchia, Ana María Castilla López, Roberto\|\|\|0000-0002-3848-2004 Gámez Montero, Pedro Javier\|\|\|0000-0002-5168-3521 Piqué Baella, Neus
author2_role	author author author author author author author author author author author
dc.subject.none.fl_str_mv	Agar Food -- Microbiology Drugs Cosmetics Microbiology Pour plate method TSA SDA VRBG Recovery Selectivity Agar Separation of components Pour plate Agar Aliments -- Microbiologia Medicaments Cosmètics Microbiologia Àrees temàtiques de la UPC::Enginyeria agroalimentària::Ciències de la terra i de la vida::Microbiologia
topic	Agar Food -- Microbiology Drugs Cosmetics Microbiology Pour plate method TSA SDA VRBG Recovery Selectivity Agar Separation of components Pour plate Agar Aliments -- Microbiologia Medicaments Cosmètics Microbiologia Àrees temàtiques de la UPC::Enginyeria agroalimentària::Ciències de la terra i de la vida::Microbiologia
description	Although the pour plate method is widely employed in microbiological quality control, it has certain drawbacks, including having to melt the culture medium before seeding. In this study, the preparation of the culture medium was modified by using a lower concentration of agar (10 g/L), which was separated from the nutrients during sterilization. The new protocol was assessed in media frequently used in microbiological quality control of food, cosmetics, and pharmaceutical products, with tryptic soy agar (TSA), Sabouraud 4% dextrose agar (SDA), and violet red bile glucose agar (VRBG). In comparison with the conventionally produced media, the modifications significantly improved the growth of Saccharomyces cerevisiae in SDA, Staphylococcus aureus, Salmonella enterica subsp. enterica serovar Typhimurium, and Candida albicans in TSA and Escherichia coli ATCC 8739 and ATCC 25922 and S. Typhimurium in VRBG. The modified VRBG was also more selective for Pseudomonas aeruginosa. Regarding physicochemical properties, a significantly lower pH was observed in TSA and VRBG and lower strength values in TSA. Sterilizing agar separately from the other components of the medium and reducing the agar concentration to 10 g/L can improve microorganism growth and enhance the selectivity of differential media in the pour plate method. These modifications could facilitate the automation of this culture technique
publishDate	2023
dc.date.none.fl_str_mv	2023 2023-01-10 2023 2023-02-28
dc.type.none.fl_str_mv	journal article http://purl.org/coar/resource_type/c_6501 VoR http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv	info:eu-repo/semantics/article
format	article
dc.identifier.none.fl_str_mv	https://hdl.handle.net/2117/384323 https://dx.doi.org/10.1128/spectrum.03161-22
url	https://hdl.handle.net/2117/384323 https://dx.doi.org/10.1128/spectrum.03161-22
dc.language.none.fl_str_mv	Inglés eng
language_invalid_str_mv	Inglés
language	eng
dc.rights.none.fl_str_mv	open access http://purl.org/coar/access_right/c_abf2 Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv	info:eu-repo/semantics/openAccess
rights_invalid_str_mv	open access http://purl.org/coar/access_right/c_abf2 Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv	openAccess
dc.format.none.fl_str_mv	application/pdf
dc.source.none.fl_str_mv	reponame:UPCommons. Portal del coneixement obert de la UPC instname:Universitat Politècnica de Catalunya (UPC)
instname_str	Universitat Politècnica de Catalunya (UPC)
reponame_str	UPCommons. Portal del coneixement obert de la UPC
collection	UPCommons. Portal del coneixement obert de la UPC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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Improvement of the pour plate method by separate sterilization of agar and other medium components and reduction of the agar concentration

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