507 School House Rd., Suite 200, Kennett Square, PA 19348, USA
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SM Agar is used for cultivation and enumeration of microorganisms encountered in dairy industry. It is used for the demonstration of coagulation and proteolysis of casein. It is also recommended by APHA for same purpose.Proteolytic bacteria hydrolyze casein to form soluble nitrogenous compounds indicated as clear zone surrounding the colonies. More clear zones are seen on milk agar if, the bacteria produce acid from fermentable carbohydrates in the medium. Pseudomonas aeruginosa, Serratia marcescens, Bacillus subtilis are few known organisms having proteoltic activity.
| Product Name | SM Agar |
|---|---|
| SKU | M763 |
| Product Type | Regular |
| Physical Form | Powder |
| Origin | Animal |
| Packaging type | HDPE |
| References | 1. Frazier W. C. and Ripp P., 1928, J. Bacteriol., 16: 57. 2.Salfinger Y., and Tortorello M.L. Fifth (Ed.), 2015, Compendium of Methods for the Microbiological Examination ofFoods, 5th Ed., American Public Health Association, Washington, D.C. 3.Wehr H. M. and Frank J. H., 2004, Standard Methods for the Microbiological Examination of Dairy Products, 17th Ed.,APHA Inc., Washington, D.C. 4.Terplan G. Rundfeldt,H.u. Zaadhof, K.J. Zur Eignung verschiedener Nährböden für die Bestimmung der Gesamtkeimzahlder Milch. - Arch. Lebensmittelhyg., 18; 9-11 (1967). 5.Isenberg, H.D. Clinical Microbiology Procedures Handb0ook. 2nd Edition. 6.Jorgensen,J.H., Pfaller , M.A., Carroll, K.C., Funke, G., Landry, M.L., Richter, S.S and Warnock., D.W. (2015)Manual of Clinical Microbiology, 11th Edition. Vol. 1. |
| Customized Product Available | No |
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