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Bryant & Burkey Broth With Resazurin (Modified Bergere)
Bryant and Burkey Broth with Resazurin (modified by Bergère) is used to enumerate the spores of lactate fermenting Clostridium in milk and dairy products. In particular, it is used to detect Clostridium tyrobutyricum, responsible for the late blowing of cheeses such as gruyère, emmental, gouda, edam, cheddar or parmesan. The phenomenon arises from a high number of spores in the milk used to prepare the cheese.
This number depends above all on the type of food given to the animals, since the main source of contamination is silage
500g or 5Kg containers available.
In compliance with regulatory requirements, a USDA permit (VS 16-3) is mandatory for shipments from Canada to the USA due to the inclusion of peptone, an animal byproduct.
Tryptone, meat and yeast extracts, and cysteine are the nutritive substrates required for the rapid multiplication of Clostridium tyrobutyricum under anaerobic conditions.
Sodium acetate is the principal promoter of spore germination, a process which is also activated by heating to 75°C, which simultaneously destroys the vegetative forms.
Resazurin is a redox indicator and should remain colorless after heating the inoculum in the medium. Any increase in oxygen levels is reflected by the appearance of a pink color. Pink tubes are not to be used when analyzing the results.
The fermentation of lactate in the presence of acetate leads to the gas (hydrogen + carbon dioxide) production. Gas release is visualized with a paraffin plug which is raised.
