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Appl Environ Microbiol. 1974 May; 27(5): 844-847
Copyright © 1974 American Society for Microbiology. All Rights Reserved.

Effect of Heat on the Antimicrobial Activity of Brilliant Green Dye

Agricultural Marketing Research Institute, Agricultural Research Service, Beltsville, Maryland 20705

ABSTRACT

Antimicrobial activity of brilliant green dye in Trypticase soy broth (BBL) is reduced and ultimately destroyed by prolonged autoclaving at 121 C. Loss of antimicrobial activity is accompanied by decolorization of the dye. This is consistent with other evidence that antimicrobial activity of brilliant green resides in the colored dye ion. The dye is not decolorized when heated in distilled water or peptone, but is decolorized by heating in glucose, glycine, or sodium dodecyl sulfate, showing that decolorization results from reaction with components of the medium. To ensure optimal results, it is recommended that bacteriological media be sterilized by heat prior to addition of brilliant green dye.