MEAT LIVER AGAR MERCK - FRASCO 500GR

MEAT LIVER AGAR MERCK RENDIMENTO 34,0g/l EMBALAGEM 500GR Mode of Action The nutrient basis of meat and liver tissue maintains an adequate degree of anaerobiosis in the culture medium and also provides a rich supply of nutrients. It thus ensures that even strict and fastidious anaerobes grow well. The sulfite present in the culture medium, is reduced to H2S by some anaerobes (e.g. many Clostridium species); this is indicated by blackening due to the presence of iron salt. Typical Composition (g/litre) Meat-liver base 20.0; D(+)glucose 0.75; starch 0.75; sodium sulfite 1.2; ammonium iron(III) citrate 0.5; agar-agar 11.0. Preparation Suspend 34 g in 1 litre of demin. water and autoclave (15 min at 121 °C). pH: 7.6 ± 0.2 at 25 °C. The plates are clear and yellowish-brown.