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Description
Lactic Phage Broth is employed to enumerate bacteriophages active against starter cultures used in cheese manufacturing.
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Alternative Name
NA
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Type
Dehydrated Culture Media
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Origin
Animal
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Classification
Bacterial
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Composition g L
Casein enzymic hydrolysate 10.000 Yeast extract 5.000 Beef extract 5.000 Lactose 10.000 Dipotassium phosphate 5.000 Final pH ( at 25°C) 6.8±0.2
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Quantity required per litre
35 g
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Appearance
Cream to yellow coloured homogeneous free flowing powder
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Colour and Clarity of prepared medium
Light amber coloured clear to slightly opalescent gel forms in Petri plates.
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Cultural response
Cultural characteristics observed after an incubation at 35 - 37°C for 18 - 24 hours
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Storage
Store below 30°C in tightly closed container and prepared media at 2-8°C
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Shelf Life
Use before expiry date on the label.
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Properties
º C. The broth is a modified culture medium for culturing isolated or enriched bacteria, yeasts and micro organisms.The buffered pH and low salt content of these media broths will ensure a perfect growth of the pathogens to be detected. The broth or culture medium is supplied in 500gr and 5 x 500gr quntities by Himedia. The broth's MSDS certificate is supplied for appoval of our broth's batch quality. The screening and selective enrichment of these pathogens and bacteriacan also be obtained by other broths and selective culture media supplements.
