deMan, Rogosa, Sharpe Agar (Low pH)
This medium is predominantly used for the cultivation of Lactobacillus spp. from dairy and meat products. Selection of Lactobacillus spp. is enhanced by the lower pH level (pH = 5.7) that will suppress most streptococci.
PP0954 – MRS (deMan, Rogosa, Sharpe) Agar (Low pH)
Additional Information
| Container | |
|---|---|
| Pack Size | |
| Shelf Life (days) | |
| Storage Temp (°C) | |
| Appearance | |
| Colour | |
| Recommended Incubation | 37°C microaerobically for 2-3 days (Dependant on methodology) |
| PH | |
| Fill Volume |
Product Description
| Organisms | Ref. No | Result |
| Lactobacillus brevis | NCTC 13386 | Growth |
