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M17 agar

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This bacterial growth medium was developed in 1971 for Lactococcus species isolated from milk products. It was originally called M16 medium, but in 1975 Terzaghi and Sandine added disodium-β-glycerophosphate to the medium as a buffer, and named the new growth medium M17 medium. It was later found that the addition of disodium-β-glycerophosphate inhibits the growth of many Lactobacillus species

Typical composition

Per 950 ml:

  • 5.0 g Pancreatic Digest of Casein
  • 5.0 g Soy Peptone
  • 5.0 g Beef Extract
  • 2.5 g Yeast Extract
  • 0.5 g Ascorbic Acid
  • 0.25 g Magnesium Sulfate
  • 10.0 g Disodium-β-glycerophosphate
  • 11.0 g Agar

    • Preparation:

  • 1. Heat with frequent agitation and boil for 1 minute to completely dissolve.
  • 2. Autoclave at 121°C for 15 minutes. Cool to 50°C.
  • 3. Add 50 ml filter sterilized 10% lactose solution and mix well (the lactose can be exchanged to other carbohydrates e.g. glucose, resulting in GM17 medium)

    • References

    M17 agar Wikipedia
    (Text) CC BY-SA