Food

BAM Media M191: Vibrio vulnificus sucrose Agar (VPSA)

May 2004

Bacteriological Analytical Manual

M191
Vibrio vulnificus sucrose Agar (VPSA)

Tryptose 5.0 g
Tryptone 5.0 g
Yeast extract 7.0 g
Sucrose 10.0 g
NaCl 30.0 g
Bile salt #3 1.5 g
Bromthymol blue 0.025 g
Agar 15.0 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.

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