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AK AGAR NO. 2 (SPORULATING AGAR) (ARRET AND KIRSHBAUM MEDIUM)

TM 1326

For production of spores of Bacillus subtilis ATCC 6633 which are used as inoculum in detection of Penicillin and other antibiotics

Composition

* Dehydrated powder, hygroscopic in nature, store in a dry place, in tightly-sealed containers below 25°C

and protect from direct Sunlight.

Instructions for use

Dissolve 30.80gms in 1000ml of distilled water. Gently heat to boiling with gentle swirling and dissolve

the medium completely. Dispense in suitable flasks or bottles. Sterilize by autoclaving at 15psi (1210C) for 15 minutes. Cool to 45-500C and pour into sterile petri Plates. Appearance: Light to medium yellow colour, clear to slightly hazy

pH (at 25ºC): 6.6 ± 0.2

Principle

AK AGAR NO. 2 (SPORULATING AGAR) is used for production of spores of Bacillus subtilis

ATCC 6633 which are used as inoculum in detection of Penicillin and other antibiotics. APT Agar contains Pancreatic digest of Gelatin and Pancreatic digest of Casein as sources of carbon, nitrogen, vitamins and minerals. Beef extract and Yeast extract supplies B-complex vitamins which stimulate bacterial growth. Dextrose is the carbohydrate. The Magnesium sulphate provides ions used in replication by Lactobacilli sp. Agar are the solidifying agent in APT Agar. APT Agar used in the microbiological assay of thiamine the lactic acid bacteria, a group of acid-producing bacteria, included the genera Streptococcus, Lactobacillus etc. currently, taxonomists include a number of additional genera also (e.g., Weissella).

Interpretation

Cultural characteristics observed after inoculating (104-105CFU/ml), on incubating at 37 ± 20C for 24-48

hours.

Microorganisms ATCC Inoculum (CFU/ml) Growth

Lactobacillus fermentum 9338 104-105 Good

Weissella viridescens 12706 104-105 Good

Ingredients Gms/Ltr.

Agar 15.00

Pancreatic digest of Gelatin 6.00

Pancreatic digest of Casein 4.00

Yeast extract 3.00

Beef extract 1.50

Dextrose 1.00

Magnesium Sulphate 0.30

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References

1. Arret and Kirshbaum. J. Milk Food Technol. 22:329. (1959).

2. Richardson (ed.). Standard methods for the examination of dairy products, 15th ed. American Public

Health Association. Washington, D.C. (1985).