Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate,
Thane(W)-400604, MH, India.
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Intended Use
ASLA Agar is used for selective isolation and cultivation of Propionibacterium species from foods.
Composition
| Ingredients | Gms / Litre |
|---|---|
| Ammonium sulphate | 3.000 |
| Disodium phosphate | 1.200 |
| Monopotassium phosphate | 1.200 |
| Manganese sulphate | 0.050 |
| Magnesium sulphate | 0.200 |
| Ferric sulphate | 0.040 |
| L-Cysteine hydrochloride | 0.500 |
| Agar | 10.000 |
| Final pH (at 25°C) | 6.5±0.2 |
**Formula adjusted, standardized to suit performance parameters
Directions
Suspend 8.1 grams in 500 ml distilled water. Heat to boiling to dissolve the medium completely. Add 10 grams of Sodium lactate. Mix well and sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. Cool to 45°C and aseptically add rehydrated contents of 1 vial of Propionibacteria Growth Supplement (FD097). Mix thoroughly and pour into sterile Petri plates or tubes.
Principle And Interpretation
Propionibacteria are difficult to isolate from foods and other natural sources. They grow slowly on solid media and prefer anaerobic or microaerophilic conditions. Selective media designed for Propionibacteria have been based on their ability to metabolize lactic acid under anaerobic conditions (1). Sodium Lactate Agar was originally described by Vedamuthu and Reinbold (2). Peberdy and Fryer (3) described a defined selective medium namely ASLA Agar for the isolation of Propionibacteria from cheese which is recommended by APHA (1).
Ammonium sulphate in the medium acts as nitrogen source and sodium lactate as carbon source. L-cysteine, an amino acid, also acts as a reducing agent. Phosphates buffer the medium whereas salts provide trace elements. The individual colonies may be confirmed as Propionibacteria by microscopic examination for typical pleomorphic rod shape and by detection of propionic acid production by gas chromatography or HPLC. This medium may not support the growth of all Propionibacteria present in natural sources.
Quality Control
Appearance: Cream to yellow homogeneous free flowing powder
Gelling: Firm, comparable with 1.0% Agar gel.
Colour and Clarity of prepared medium: Light yellow coloured clear to slightly opalescent gel forms in Petri plates or tubes.
Reaction: Reaction of 1.62% w/v aqueous solution with added sodium lactate at 25°C. pH: 6.5±0.2
pH: 6.30-6.70
Cultural Response
M904: Cultural characteristics observed under anaerobic or microaerophilic conditions with added sterile Propionibacteria growth supplement (FD097) after an incubation at 30-32°C for 11-14 days.
| Organism | Growth |
|---|---|
| Propionibacterium acidipropionici (25562) | good-luxuriant |
Storage and Shelf Life
Store below 30°C in tightly closed container and the prepared medium at 2-8° C. Use before expiry date on the label.
| Product Name | ASLA Agar Base |
|---|---|
| SKU | M904 |
| Product Type | Regular |
| Physical Form | Powder |
| Origin | Chemically defined |
| Packaging type | HDPE |
| References | 1. Vanderzant C. and Splittstoesser D. F., (Eds.), 1992, Compendium of Methods for the Microbiological Examination ofFoods, 3rd Ed., APHA, Washington D.C. |
| Customized Product Available | No |
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ASLA Enrichment Supplement
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