Handbook of Culture Media for Food and Water Microbiology
Cefsulodin Irgasan Novobiocin (CIN) agar
Published:06 Dec 2011
Special Collection: 2011 ebook collection , 2011 ebook collection , 2011-2015 food science subject collection
2011. "Cefsulodin Irgasan Novobiocin (CIN) agar", Handbook of Culture Media for Food and Water Microbiology, Janet E L Corry, Gordon D W Curtis, R M Baird
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This monograph has been assessed by members of the IUMS–ICFMH Working Party on Culture Media and given ‘Approved’ status.
The medium was originally formulated by Schiemann (1979) for detection of Yersinia enterocolitica. He subsequently (1982) revised it by substituting sodium deoxycholate for bile salts and reducing the novobiocin content. It relies on the use of the selective inhibitory components sodium deoxycholate, crystal violet, cefsulodin, Irgasan and novobiocin. The indicative principle is fermentation of mannitol with localised pH reduction, which forms a red colony due to the neutral red, and a zone of precipitation due to the deoxycholate.
Suspend the ingredients, except those marked *, in 970 mL water. Bring to the boil to dissolve completely. Allow to cool to 50°C and aseptically add the following filter-sterilised solutions: (i) 10 mL of cefsulodin (150 mg/100 mL ethanol/water 1:1); (ii) 10 mL of Irgasan (40 mg/100 mL ethanol); (iii) 10 mL of novobiocin (25 mg/100 mL water). Mix gently and pour into sterile Petri dishes.