Baird Parker Agar w/o Egg Yolk Emulsion

Baird Parker Agar w/o Egg Yolk Emulsion is developed for isolation and enumeration of Staphylococci in food and other material since it allows a good differentiation of coagulase positive strains. This medium without the addition of Egg Yolk Emulsion for isolation of Staphylococci from food samples was found to be less inhibitory to Staphylococcus aureus than other media at the same time being more selective. Staphylococcus aureus shows clearance around the colony indicating coagulase activity while Staphylococcus epidermidis does not show such clearance activity. A high correlation has been found between the coagulase test and the presence of clear zone of lipolysis in this medium, which is due to the lecithinase of Staphylococci that breakdown, the egg yolk.