Description

M17 Broth for Lactic Streptococci Culture – Essential for Yogurt and Cheese Production

Product Description

M17 Broth is a specialized culture medium meticulously formulated for the isolation and enumeration of lactic streptococci in yogurt, cheese starters, and various dairy products. This nutrient-rich broth is ideal for researchers and dairy manufacturers seeking reliable results in fermentation processes.

Key Features:

• Comprehensive Nutrient Profile: Contains Soy Peptone, Pancreatic Digest of Casein, Yeast Extract, Beef Extract, Lactose, Ascorbic Acid, Sodium β-glycerophosphate, and Magnesium sulfate, providing essential carbon, nitrogen, vitamins, and minerals for optimal bacterial growth.
• pH Stability: Maintains a final pH of 7.2±0.2, crucial for supporting lactic fermentation and ensuring robust growth conditions.
• Easy Preparation: Simply dissolve 42.3g of powder in 1 liter of distilled or deionized water, heat with agitation, boil for 1 minute, and autoclave for sterilization.

Usage and Applications:

Ideal for yogurt production, cheese making, and laboratory analyses involving dairy fermentation, M17 Broth allows for precise enumeration and isolation of beneficial lactic streptococci, making it an ultimate choice for both academic and industrial applications.

Appearance:

The dehydrated medium is a free-flowing yellowish powder, and the prepared broth results in a yellowish liquid, demonstrating its quality and effectiveness.

Storage and Shelf Life:

Store the dehydrated medium tightly capped in the original container at 5-30°C. It has a shelf life of 3 years from the manufacturing date, while prepared medium should be stored out of direct light at 2-8°C.

Quality Control:

To ensure optimal performance, inoculate the broth and incubate at 36±1°C for 24-72 hours, verifying the medium’s efficacy for lactic streptococci cultivation.

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