Description

M 17 BROTH, formulated by Terzaghi and Sandine, is a a medium used in dairy industry for the cultivation and enumeration of lactic Streptococci (S. cremoris, S. lactis, S. diacetylactis) and their bacteriophages. It has a good use for the cultivation and enumeration of Streptococcus thermophilus in yogurt, because the sodium glyceropolyphosphate present in the medium maintaining the pH value above 5.5, which inhibits the growth of Lactobacillus bulgaricus.

Packing:

• Cod. 70.849 Pack. 500 g

Bibliography:

• Anderson, A.W. and Elliker, P.V. (1953) J. Diary Science 36, 161-167.
• Reiter, B and Oram, J.D. (1962) J. Diary Res. 29, 63-77.
• Terzaghi, B.E. and Sandine, W.E. (1975) Applied Microbiology 29, 807-813.
• International Dairy Federation (1981) Joint IDF – ISO- AOAC Group E44 Rev 0/201
• ISO 7889:2003 (IDF 117:2003) Yogurt. Enumeration of characteristic microrganisms. Colony count technique at 37 degrees
• ISO 9232 / IDF 146. Février 2003. Yaourt. Identification des micro-organismes caractéristiques (Lactobacillus delbrueckii subsp. bulgaricus et Streptococcus thermophilus).