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

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 upon treatment with peroxidase and hydrogen peroxide. The observations reported here, besides being curious for the clinical microbiologist, might deserve attention for the possible implications in the medium color darkening which sometimes happens during microbial growth.