Streptococcus Thermophilus Isolation Agar (DM630) is recommended for determining the ratio of Streptococcus thermophilus and Lactobacillus bulgaricus in yoghurt.
Ingredients | Gms / Liter |
Casein enzymic hydrolysate | 10.00 |
Yeast extract | 5.00 |
Sucrose | 10.00 |
Dipotassium phosphate | 2.00 |
Agar | 15.00 |
Final pH: 6.8 ± 0.2 at 25°C | |
Formula may be adjusted and/or supplemented as required to meet performance specifications |
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