M17 agar
From Wikipedia, the free encyclopedia
This bacterial growth medium was developed in 1971 for Lactococcus species isolated from milk products. It was originally called M16 medium,[1] but in 1975 Terzaghi and Sandine[2] added disodium-β-glycerophosphate to the medium as a buffer, and named the new growth medium M17 medium. It was later found that the addition of disodium-β-glycerophosphate inhibits the growth of many Lactobacillus species[3]
==Typical composition== (Per 950 ml)[4]
- 5.0 g Pancreatic Digest of Casein
- 5.0 g Soy Peptone
- 5.0 g Beef Extract
- 2.5 g Yeast Extract
- 0.5 g Ascorbic Acid
- 0.25 g Magnesium Sulfate
- 10.0 g Disodium-β-glycerophosphate
- 11.0 g Agar
Preparation:
- 1. Heat with frequent agitation and boil for 1 minute to completely dissolve.
- 2. Autoclave at 121°C for 15 minutes. Cool to 50°C.
- 3. Add 50 ml filter sterilized 10% lactose solution and mix well (the lactose can be exchanged to other carbohydrates e.g. glucose, resulting in GM17 medium)
References
- ↑ Lowrie, R. J., and L. E. Pearce. (1971). The plating efficiency of bacteriophages of lactic streptococci. N.Z. J. Dairy Sci. Technol. 6:166-171.
- ↑ Terzaghi B. E., and W. E. Sandine. (1975 ). Improved medium for lactic streptococci and their bacteriophages. Appl Microbiol. Jun;29(6):807-13. PubMed PMID 16350018
- ↑ Shankar, P. A., and F. L. Davies. (1977). A note on the suppression of Lactobacillus bulgaricus in media containing 0-glycerophosphate and application of the media to selective isolation of Streptococcus thermophilus from yoghurt. J. Soc. Dairy Technol. 30( 1 ): 28.
- ↑ Terzaghi B. E., and W. E. Sandine. (1975 ). Improved medium for lactic streptococci and their bacteriophages. Appl Microbiol. Jun;29(6):807-13. PubMed PMID 16350018
| ||||||||||||||||||||||||||||||||||||||||||||
This article is issued from Wikipedia. The text is available under the Creative Commons Attribution/Share Alike; additional terms may apply for the media files.