Appearance (Colour)
Creamish tan
Appearance (Form)
Free flowing, homogeneous powder
Solubility
65.25 gm/liter
Solubility before autoclaving (Clarity)
Clear to slightly opalescent
Gel strength (1.5% gel)
Firm, comparable with 1.5% gel
pH (25°C)
6.7 ± 0.2
Prepared Medium Appearance after autoclaving (Clarity)
Clear to slightly opalescent
Prepared Medium Appearance after autoclaving (Colour)
Medium to dark amber
Cultural Response
Inoculate and incubate at 37°C for 18-72 hours
Organism
Lactobacillus acidophilus ATCC 19992
Inoculum (cfu) 10-100
Growth : Good , Recovery Rate : >=50%
Organism
Lactobacillus plantarum ATCC 8014
Inoculum (cfu) 10-100
Growth : Good , Recovery Rate : >=50%
Organism
Lactobacillus leichmannii ATCC 7830
Inoculum (cfu) 10-100
Growth : Good , Recovery Rate : >=50%
Organism
Lactobacillus fermentum ATCC 9338
Inoculum (cfu) 10-100
Growth : Good , Recovery Rate : >=50%
Applications
Used for the isolation and enumeration of lactic acid bacteria from meat and meat products.
Composition
Ingredients
gm/lt.
Agar
12.00
Peptone
10.00
Yeast extract
5.00
Dextrose
20.00
Meat extract
8.00
Triammonium citrate
2.00
Sodium acetate
5.00
Magnesium sulfate heptahydrate
0.20
Manganese sulfate tetrahydrate
0.05
Dipotassium phosphate
2.00
Sorbitan monooleate (Tween 80)
1.00
Directions
1. Add 65.25 gm powder to 1.0 liter distilled/purified water and mix thoroughly.
2. Gently heat and bring to boiling.
3. Autoclave at 15 psi pressure at 121°C for 15 minutes.
4. Dispense into sterile petri plates.
