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  1. Laboratory Methods (Food)

BAM Media M89: Lysine Iron Agar (Edwards and Fife)

January 2001

Bacteriological Analytical Manual

Gelysate or peptone 5 g
Yeast extract 3 g
Glucose 1 g
L-Lysine hydrochloride 10 g
Ferric ammonium citrate 0.5 g
Sodium thiosulfate (anhydrous) 0.04 g
Bromcresol purple 0.02 g
Agar 15 g
Distilled water 1 liter

Heat to dissolve ingredients. Dispense 4 ml portions into 13 × 100 mm screw-cap tubes. Autoclave 12 min at 121°C. Let solidify in slanted position to form 4 cm butts and 2.5 cm slants. Final pH, 6.7 ± 0.2.


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