APT Agar

APT Agar is used for the cultivation of heterofermentative lactobacilli in a laboratory setting. APT Agar is not intended for use in the diagnosis of disease or other conditions in humans.

Evans and Niven investigated the cultivation of heterofermentative lactobacilli, causing the faded or green discoloration of cured meat products. Deibel, Evans, and Niven tested thiamine-requiring bacteria, specifically Lactobacillus viridescens. Their formulations led to the development of APT Agar.

Lactic acid bacteria, a group of acid-producing bacteria, include the genera StreptococcusLeuconostocPediococcus, and Lactobacillus. These organisms are widespread in nature, associated with bacterial spoilage of foods including dairy products, meat, and vegetables. APT Agar is used for cultivating heterofermentative lactic acid bacteria from food products.


Formula Liter
Enzymatic Digest of Casein 10 g
Yeast Extract 7.5 g
Sodium Chloride 5 g
Potassium Phosphate 5 g
Sodium Citrate 5 g
Dextrose 10 g
Polysorbate 80 0.2 g
Magnesium Sulfate 0.8 g
Manganese Chloride 0.14 g
Ferrous Sulfate 0.04 g
Sodium Carbonate 1.25 g
Agar 13.5 g

Final pH: 6.7 ± 0.2 at 25°C
Formula may be adjusted and/or supplemented as required to meet performance specifications.


  1. Suspend 58 g of the medium in one liter of purified water.
  2. Heat with frequent agitation and boil for one minute to completely dissolve the medium.
  3. Autoclave at 118 – 121°C for 15 minutes.

Order Details

Product # Product Description
7302A APT Agar, 500 g
7302T APT Agar, 5 kg