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 Streptococcus, Leuconostoc, Pediococcus, 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.
|Enzymatic Digest of Casein||10 g|
|Yeast Extract||7.5 g|
|Sodium Chloride||5 g|
|Potassium Phosphate||5 g|
|Sodium Citrate||5 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|
Final pH: 6.7 ± 0.2 at 25°C
Formula may be adjusted and/or supplemented as required to meet performance specifications.
|Product #||Product Description|
|7302A||APT Agar, 500 g|
|7302T||APT Agar, 5 kg|