Food

BAM Media M54: Gelatin Agar (GA)

January 2001

Bacteriological Analytical Manual

Peptone 4 g
Yeast extract 1 g
Gelatin 15 g
Agar 15 g
Distilled water 1 liter

Suspend ingredients with constant stirring to prevent scorching gelatin, and boil to dissolve gelatin and agar. Adjust to pH 7.2 ± 0.2. Autoclave 15 min at 121°C. Cool to 45-50°C. Pour plates.


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

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