Lactobacillus Selective Agar Base (Powder)

Selective medium for isolation of Lactobacilli from meats, other foods and dairy products.\n\nSelective medium for isolation of Lactobacilli from meats, other foods and dairy products. Enzymatic digest of casein provides carbon, nitrogen, and amino acids used to support general growth requirements in Lactobacillus Selective Agar Base. Yeast Extract is a major source of vitamins. Dextrose is a carbohydrate. Sodium acetate hydrate and ammonium citrate inhibit streptococci, molds, and other oral microbial flora and restrict swarming. Monopotassium phosphate is the buffering agent. Magnesium sulfate, manganese sulfate and ferrous sulfate are sources of inorganic ions. Polysorbate 80 acts as a surfactant. Agar is the solidifying agent.\n\nMicroorganism Growths:\nEscherichia coli - Inhibited\nLactobacillus casei - Growth\nLactobacillus fermentum - Growth\nLactobacillus plantarum - Growth\nStaphylococcus aureus - Inhibited\n\nStorage:\nStore powdered media at RT. Opened bottles should be capped tightly and kept in a dark, low humidity environment. Prepared media should be kept at 4 degrees C and used within a short period of time.

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SPECIFICATIONS

Catalog Number

L1021-50

Size

500g

References

1. Rogosa, M., J. A. Mitchell, and R. F. Wiseman. 1951. A selective medium for the isolation and enumeration of oral and fecal lactobacilli. J. Bacteriol. 62:132. 2. Rogosa, M., J. A. Mitchell, and R. F. Wiseman. 1951. A selective medium for the isolation and enumeration of oral and fecal lactobacilli. J. Dental Res. 30:682. 3. Vedamuthu, E. R., M. Raccach, B. A. Glatz, E. W. Seitz, and M. S. Reddy. 1992. Acid-producing microorganisms. In C. Vanderzant, and D. F. Splittstoesser (eds.). Compendium of methods for the microbiological examination of foods, 3rd ed. American Public Health Association, Washington, D.C.