MacCONKEY agar for the isolation of Salmonella, Shigella and coliform bacteria
Preparation:
Suspend 50 g in 1 litre of demin. water by heating in a boiling water bath or in a current of steam; autoclave (15 min. at 121°C).
pH: 7.1 ± 0.2 at 25°C.
Typical composition (g/litre)
- Peptone from gealtine 17.0
- Peptone from casein 1.5
- Peptone from meat 1.5
- Sodium Chloride 5.0
- Lactose 10.0
- Bile salt mixture 1.5
- Neutralred 0.03
- Crystal violet 0.001
- Agar-Agar 13.5
Store dry and tightly dosed. Protect from light.
* Store at +15°C to +25°C
