BAM Media M191: Vibrio vulnificus sucrose Agar (VPSA)
Bacteriological Analytical Manual
Vibrio vulnificus sucrose Agar (VPSA)
|Yeast extract||7.0 g|
|Bile salt #3||1.5 g|
|Bromthymol blue||0.025 g|
|Distilled water||1.0 L|
Boil to dissolve ingredients and cool to 50-55°C. Adjust pH to 6.8 with 1.0 N NaOH and dispense into sterile petri dishes.
Hypertext Source: Bacteriological Analytical Manual, 8th Edition, Revision A, 1998.