Description

M 17 Agar is a medium used in dairy industry for the cultivation and enumeration of lactic Streptococci (S. cremoris, S. lactis, S. diacetylactis) and their bacteriophages. It is used to study the phenomenon of lysogenicity and morphology of the plaques.

The medium has a good use for the cultivation and enumeration of Streptococcus thermophilus in yogurt, since the sodium glycerophosphate present in the medium, maintaining a pH value greater than 5.5, inhibits the growth of Lactobacillus bulgaricus, which finds the optimal growth conditions with that pH value.

Packing:

• Cod. B70.114 Pack. 5 Kg
• Cod. 70.114 Pack. 500 g
• Cod. 71.114 Pack. 100 g
• Cod. 70.853 Conf. Conf. 500 g M17 a pH 7,1 ± 0.2 (ISTISAN 96/35)
• Cod. 90.027 Pack. 10 test-tubes
• Cod. 14.0316V Pack. 20 plates ø 90 mm, ready to use
• Cod. 20.161 Conf. 6 flaconi da 100 ml pronti all’uso

Bibliography:

• ISO 7889:2003 (IDF 117:2003) Yogurt. Enumeration of characteristic microrganisms. Colony count technique at 37 degrees C
• Unione Europea. Commission Regulation n.1441/2007 of 05 December 2007 on microbiological criteria for foodstuffs. Official Journal of the European Union 7 December 2007, L322/12.
• Rapporti ISTISAN 96/35 Met.24 pag 111 -112
• Rapporti ISTISAN 08/36: 2008 ISSN 1123-3117 Metodi microbiologici tradizionali e metodi molecolari per l’analisi degli integratori alimentari a base di o con probiotici per uso umano – Met 22 – Met.24 UNI ISO 7889:2015 Yogurt - Conteggio dei microrganismi caratteristici - Tecnica per la conta delle colonie a 37 °C