Lactobacillus Bulgaricus HiVeg™ agar base with acetate buffer is recommended for isolation and identification of Lactobacillus bulgaricus. This medium was originally formulated by Kulp and White for the recovery of Lactobacilli. Further modification is recommended by APHA for isolation and identification of L. bulgaricus from foods. Streptococcus thermophilus and L. bulgaricus are the essential microbial species and are active in symbiotic relationship in yoghurt. Because of the emphasis on maintaining a balance between cocci and rods, techniques are needed to determine the relative proportions of S. thermophilus and L. bulgaricus when grown together in milk cultures. This medium is prepared by replacing animal peptones with vegetable defined peptones to avoid BSE/TSE/GMO risk.
Application: For Laboratory Chemicals, Analytical Purpose, Biochemical Analysis
- Appearance of powder: Yellow colored, may have slightly greenish tinge, homogeneous, free flowing powder
- Gelling: Firm, comparable with 2.0% Agar gel
- Color and Clarity: Medium amber colored, clear to slightly opalescent gel forms in petri plates
- Reaction: Reaction of the medium (7% w/v aqueous solution of base containing 8% v/v acetate buffer) is pH 6.8 ± 0.2 at 25°C
- Cultural Response: Cultural characteristics observed after an incubation at 35-37°C for 18 - 48 hours, with added acetate buffer