Food

BAM Media M16: Arginine-Glucose Slant (AGS)

January 2001

Bacteriological Analytical Manual

M16
Arginine-Glucose Slant (AGS)

Peptone 5 g
Yeast extract 3 g
Tryptone 10 g
NaCl 20 g
Glucose 1 g
L-Arginine (hydrochloride) 5 g
Ferric ammonium citrate 0.5 g
Sodium thiosulfate 0.3 g
Bromocresol purple 0.02 g
Agar 13.5 g
Distilled water 1 liter

Suspend ingredients in distilled water and boil to dissolve. Dispense into tubes (for 13 x 100 mm tubes use 5 ml). Autoclave 10-12 min at 121°C. After sterilization, solidify as slants. Final pH, 6.8-7.0.


Original Source: Bacteriological Analytical Manual, 8th Edition, Revision A, 1998.

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