Casein agar

Casein agar

Casein agar is a special selective identification medium for microbiology, especially for bacteriological examination. Casein, the core component, is the main protein in milk, which provides a nutritional basis for the culture medium. The key characteristic of this culture medium lies in its selectivity: it usually contains sodium chloride to maintain osmotic pressure, and a variety of antibiotics (such as cycloheximide) are added, which can effectively inhibit the growth of fungi and gram-negative bacteria, thus preferentially promoting the separation and growth of gram-positive bacteria, especially some aerobic Bacillus. Therefore, it is widely used to detect and count Bacillus in food, medicine and environmental samples. After culture, colonies with transparent hydrolysis circles can be produced, which indicates that the strain has casein hydrolysis activity and can be used for further biochemical identification.

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2. For your safety and health, please wear a lab coat and disposable gloves and masks when operating.

3. The experimental can be affected by a variety of factors, and the relevant treatment is limited to the product itself, and does not involve other compensation.