MRS agar

MRS agar

Advanced Molecular Tools and Techniques for Assessment of Microbial Diversity in Fermented Food Products

Published in Deepak Kumar Verma, Ami R. Patel, Sudhanshu Billoria, Geetanjali Kaushik, Maninder Kaur, Microbial Biotechnology in Food Processing and Health, 2023

Damanpreet Kaur, Sushma Gurumayum, Prasad Rasane, Sawinder Kaur, Jyoti Singh, Navneet Kaur, Kajal Dhawan, Ashwani Kumar

There is a wide choice of culture media used for culturing microorganisms due to their diversity and diverse metabolic pathways. Some of these media are Rogosa agar, M17 Agar, de Man Rogosa Sharpe (MRS) agar, Lactobacilli selective agar, trypticase soy agar and plate count agar with bromocresol purple (PCA-BCP agar) for lactic acid bacteria (LAB) isolation (Kostinek et al., 2005; Kormin et al., 2001; Lee and Lee, 2008), Slanetz and Bartley Medium (SAB), Kanamycin Esculin Azide agar for Enterococcus spp. (Sengun et al., 2009), yeast glucose chloramphenicol (YGC) agar for yeasts (Yam et al., 2015), yeast extract potato dextrose agar (YPD) for cultivation of yeasts and malt extract agar (MEA) for mycelial fungi.

Heat-pretreated Lactobacillus rhamnosus GG shows enhanced survival capacity after spray drying

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Journal Information

Published in Drying Technology, 2022

Géraldine Broeckx, Shari Kiekens, Katarina Jokicevic, Eline Byl, Tim Henkens, Dieter Vandenheuvel, Ingmar Claes, Sarah Lebeer, Filip Kiekens

MRS agar was purchased from Carl Roth (Mühlburg, Germany) and contains peptone 10 g/L, yeast extract 4 g/L, beef extract 8 g/L, glucose 20 g/L, dipotassium phosphate 2 g/L, sodium acetate 5 g/L, ammonium citrate 2 g/L, magnesium sulfate 0,2 g/L, manganese sulfate 0,05 g/L, polysorbate 80 1 g/L, agar 10 g/L.

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Advanced Molecular Tools and Techniques for Assessment of Microbial Diversity in Fermented Food Products

Heat-pretreated Lactobacillus rhamnosus GG shows enhanced survival capacity after spray drying