MRS AGAR W/ PH 5.5

MRS Agar w/pH 5.5 is based on the formulation of deMan, Rogosa and Sharpe with slight modification. It supports growth of all Lactobacilli from all types of materials for eg Brewery industry. Lactobacilli can cause spoilage in foods due to improper storage conditions, temperature, improper hygiene, cleaning. Lactobacillus is acidophilic and mostly grows on acidic foods. The pH of foods can be effective against activity of pathogens. Lactobacilli commonly cause spoilage of meats and fermented foods. Lactobacilli are microaerophillic and generally require layer plates for aerobic cultivation on solid media. When the medium is set, another layer of un-inoculated MRS Agar is poured over the surface to produce a layer plate. Lactobacilli isolated on MRS Agar w/pH 5.5 should be further confirmed biochemically.

for enrichment, isolation and cultivation of all Lactobacillus species

Lactobacillus casei | Lactobacillus fermentum | Lactobacillus leichmannii | Lactobacillus plantarum

Food & Beverages | Water

100 gm | 500 gm