ASLA AGAR BASE

Description

Propionibacteria are difficult to isolate from foods and other natural sources. They grow slowly on solid media and prefer anaerobic or microaerophilic conditions. Selective media designed for Propionibacteria have been based on their ability to metabolize lactic acid under anaerobic conditions. Sodium Lactate Agar was originally described by Vedamuthu and Reinbold. Peberdy and Fryer described a defined selective medium namely ASLA Agar for the isolation of Propionibacteria from cheese which is recommended by APHA. The individual colonies may be confirmed as Propionibacteria by microscopic examination for typical pleomorphic rod shape and by detection of propionic acid production by gas chromatography or HPLC. This medium may not support the growth of all Propionibacteria present in natural sources.