M 17 AGAR SEG. TERZAGHI 500GR MERCK

M 17 AGAR SEG TERZAGHI MERCK RENDIMENTO 55,0g/l P/STREPTOCOCCI NO LEITE EMBALAGEM 500GR Mode of Action Addition of sodium b-glycerophosphate increases the buffering capacity of the medium; this promotes the growth of lactic streptococci and the development of large bacteriophage plaques. Typical Composition (g/litre) Peptone from soymeal 5.0; peptone from meat 2.5; peptone from casein 2.5; yeast extract 2.5, meat extract 5.0; lactose monohydrate 5.0; ascorbic acid 0.5; sodium b-glycerophosphate 19.0; magnesium sulfate 0.25; agar-agar 12.75. Preparation Suspend 55 g M 17 agar/litre, autoclave (15 min at 121 °C). pH: 7.2 ± 0.2 at 25 °C. The prepared media are clear and brown. Prepared plates can be stored in the refrigerator (approx. 6-8 °C) for up to 10 days.