| Physical Parameters | |
| Description | A fine, free flowing, hygroscopic powder |
| Color | Light tan colored powder |
| Solubility | Soluble in Distilled / de-ionized water at 50˚C |
| Color | Light amber colored opalescent |
| pH | 6.5 ±0.2 at 25 ˚C (67.50 g/ l) |
| Solidification | 40 ˚C |
| Color | Light amber colored opalescent gel |
| Contents | |
| Ingredients | Gram/Litre |
| Proteose Peptone | 10.00 |
| Meat Extract | 10.00 |
| Yeast Extract | 5.00 |
| Dextrose | 20.00 |
| Sorbitan Monooleate | 1.00 |
| Ammonium Citrate | 2.00 |
| Sodium Acetate | 5.00 |
| Magnesium Sulfate | 0.10 |
| Manganese Sulfate | 0.05 |
| Potassium Phosphate Dibasic | 2.00 |
| Agar | 12.00 |
| pH at 25˚C | 6.5 ±0.2 |
MRS Agar (Lactobacillus MRS Agar)
| Catalouge No | BSDCM-1180 |
| HSN NO. | 38210000 |
| Size | 100 GM | 500 GM |
For the isolation and enumeration of lactic acid bacteria from meat and meat products.
Dissolve 67.50 grams in 1000 ml distilled water. Boil to dissolve the medium completely and sterilize by autoclaving at 15 lbs. pressure (121°C) for 15 min, cool it to 42-45 °C and distribute aseptically in petri plates. Ensure complete solidification and inoculate test sample aseptically. Incubate in 5% CO2 atmosphere at 33-37°C for 24-72 hrs.