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Bacillus Cereus Selective Agar Base (MYP) (Mannitol-Egg Yolk- Polymyxin) has been adapted to meet the nutritional needs of Bacillus cereus, and was proposed by Mossel et al. (1967) for the enumeration, detection and isolation of Bacillus cereus in food. This bacteria is resistant to certain concentrations of Polymyxin, which inhibits the accompanying flora, and is effective mainly against Gram-negative organisms. Beef Extract and Peptone provide nitrogen, vitamins, minerals and amino acids essential for growth. Mannitol is the fermentable carbohydrate providing carbon and energy, Bacillus cereus is mannitol-negative. The Mannitol content allows the identification of the accompanying mannitol positive flora, which are characterized by a yellow color. Phenol red is the pH indicator. Bacteriological agar is the solidifying agent. Bacillus cereus produces lecithinases. The insoluble degradation products from the lecithin present in egg yolk accumulate around the Bacillus cereus colonies, forming a white precipitate.
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