For the isolation and enumeration of lactic acid bacteria from meat and meat products.
Specifications
PHYSICAL PARAMETERS
Description
A fine, free flowing, hygroscopic powder
Color
Light tan colored powder
Solubility
Soluble in Distilled/de-ionized water at 50°C
Color
Light amber colored opalescent
pH
6.5 ±0.2 at 25 ˚C (67.50 g/ l)
Solidification
40 ˚C
Color
Light amber colored opalescent gel
Contents
Ingredients
Gram/Litre
Proteose Peptone
10.00
Meat Extract
10.00
Yeast Extract
5.00
Dextrose
20.00
Sorbitan Monooleate
1.00
Ammonium Citrate
2.00
Sodium Acetate
5.00
Magnesium Sulfate
0.10
Manganese Sulfate
0.05
Potassium Phosphate Dibasic
2.00
Agar
12.00
pH at 25˚C
6.5 ±0.2
Directions
Dissolve 67.50 grams in 1000 ml distilled water. Boil to dissolve the medium completely and sterilize by autoclaving at 15 lbs. pressure (121°C) for 15 min, cool it to 42-45 °C and distribute aseptically in petri plates. Ensure complete solidification and inoculate test sample aseptically. Incubate in 5% CO2 atmosphere at 33-37°C for 24-72 hrs.
