Lactobacillus Bulgaricus Agar Base

201120010500

Technical Data

APPLICATION

Food

Dairy

Brewery & Fermentation

Clinical Microbiology

Lactobacillus Bulgaricus Agar Base, with acetate buffer used for the isolation and identification of Lactobacillus bulgaricus.

Composition*

Ingredients
g/L
Casein enzymic hydrolysate
10.0
Yeast extract
5.0
Beef extract
10.0
Dextrose
20.0
Dipotassium phosphate
2.0
Tomato juice
2.0
Polysorbate 80
1.0
Agar
20.0

*Adjusted to suit performance parameters.
 Final pH (at 25°C): 6.8 ± 0.2

g/L: Suspend 70.00 g of the powder in 920 mL purified / distilled water and heat to boiling to dissolve the powder completely.

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