Mueller-Hinton broth undergoes visible oxidative color changes in the presence of peroxidase and hydrogen peroxide.

Abstract

In the presence of peroxidase and hydrogen peroxide, Mueller-Hinton broth undergoes a slow but clearly detectable color change from pale yellow to dark yellow or brown. An investigation of this phenomenon led to the conclusion that it is the result of the oxidation of tyrosine, a major component of the broth. Indeed, tyrosine has long been known to oxidize… (More)

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@article{Galeazzi1990MuellerHintonBU, title={Mueller-Hinton broth undergoes visible oxidative color changes in the presence of peroxidase and hydrogen peroxide.}, author={Luna R Galeazzi and G Groppa and Serena Giunta}, journal={Journal of clinical microbiology}, year={1990}, volume={28 9}, pages={2145-7} }