Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate, Thane(W)-400604, MH, India
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Lactobacilli Agar, AOAC
As low as
$68.20
Availability: Out of stock
Availability: In stock
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SKU:
M366
For carrying the stock cultures used in microbiological assays of the B-vitamins.
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Culture Maintenance#CC293D
Lactobacilli Agar, AOAC is used for carrying the stock cultures used in microbiological assays of the B-vitamins.
Composition**
| Ingredients | Gms / Litre |
|---|---|
| Peptonized milk | 15.000 |
| Yeast extract | 5.000 |
| Dextrose | 10.000 |
| Tomato juice (100 ml) | 5.000 |
| Monopotassium phosphate | 2.000 |
| Polysorbate 80 | 1.000 |
| Agar | 10.000 |
Final pH (at 25°C): 6.8±0.2
**Formula adjusted, standardized to suit performance parameters
Directions
Suspend 48 grams in 1000 ml distilled water. Heat to boiling to dissolve the medium completely. Distribute into tubes in 10 ml amounts and sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. Cool the tubed agar medium in an upright position.
Principle And Interpretation
Lactobacilli Agar, AOAC was formulated by Loy (1) and recommended by AOAC (2) for carrying stock cultures used for Microbiological assay of Vitamin B. Lactobacilli Agar, AOAC is used for the cultivation and maintenance of stock cultures of Lactobacillus casei ATCC 7469, Lactobacillus fermentum ATCC 9338, Lactobacillus leichmannii ATCC 4797, and Lactobacillus viridescens ATCC 12706 by stab inoculation of sterile tubed medium followed by incubation for 18-24 hours at a constant temperature between 30-40°C. The cultures are then stored at 2-8°C.
Peptonized milk and yeast extract provide essential growth nutrients. Dextrose is the energy source. Phosphate provides buffering system while tomato juice helps in lowering the pH. Polysorbate 80 serves as an emulsifier.
Before using a culture in any assay, at least 2 successive transfers during a 1-2 week period are essential. Any culture older than one week should not be used.
Quality Control
Appearance: Cream to yellow homogeneous free flowing powder
Gelling: Firm, comparable with 1.0% Agar gel.
Colour and Clarity of prepared medium: Medium amber coloured clear to slightly opalescent gel forms in tubes as butts
Reaction: Reaction of 4.8% w/v aqueous solution at 25°C. pH : 6.8±0.2
pH: 6.60-7.00
Cultural Response
M366: Cultural characteristics observed after an incubation at 35-37°C for 18-48 hours
| Organism | Inoculum (CFU) | Growth |
|---|---|---|
| Enterococcus hirae ATCC 8043 | 50-100 | luxuriant |
| Lactobacillus casei ATCC 7469 | 50-100 | luxuriant |
| Lactobacillus leichmannii ATCC 7830 | 50-100 | luxuriant |
| Lactobacillus plantarum ATCC 8014 | 50-100 | 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.
Reference
- Loy, 1958, J. AOAC, 4:61.
- Williams, (Ed.), 2005, Official Methods of Analysis of the Association of Official Analytical Chemists, 19th Ed., AOAC, Washington, D.C
| Product Name | Lactobacilli Agar, AOAC |
|---|---|
| SKU | M366 |
| Product Type | Regular |
| Physical Form | Powder |
| Origin | Animal |
| Packaging type | HDPE |
| References | 1.MacFaddin J. F., 1985, Media for Isolation-Cultivation-Identification-Maintenance of Medical Bacteria, Vol. 1, Williams and Wilkins, Baltimore. 2.Murray P. R., Baron J. H., Pfaller M. A., Jorgensen J. H. and Yolken R. H., (Eds.), 2003, Manual of Clinical Microbiology, 8th Ed., American Society for Microbiology, Washington, D.C. 3.Smith R. F., Rogers R. R., and Bettge C. L., 1972, Appl. Microbiol., 23:423. |
| Customized Product Available | No |
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