Thermo Scientific™ APT Broth

Description

• Cultivate lactic acid bacteria and other organisms that require high thiamine content with Thermo Scientific™ Remel™ APT Broth
• Formulated by Evans and Niven 1 to cultivate the heterofermentative lactobacilli that causes green discoloration of cured meat products
• Deibel used APT Broth for isolation of bacteria that requires thiamine such as Lactobacillus viridescens 2
• The American Public Health Association (APHA) 3 mentions APT Broth that enumerates and cultivates lactic acid bacteria associated with bacterial spoilage of dairy products, meats and vegetables
• Cultivate heterofermentative lactic acid bacteria using the liquid medium APT Broth
• Easy-to-cultivate and identify : lactic acid bacteria such as Streptococcus, Leuconostoc, Lactobacillus and Pediococcus associated with bacterial spoilage of dairy products, meats and vegetables
• Recommended by the American Public Health Association (APHA) for enumeration and cultivation of lactic acid bacteria associated with bacterial spoilage of dairy products, meat and vegetables
• APT Broth contains Casein peptone, yeast extract, sodium chloride, dextrose, metallic salts ions, polysorbate 80 and agar that provides nitrogen, amino acids, peptides necessary for bacterial growth, provides B-complex that serves as a growth enhancer, maintains osmotic equilibrium, acts as a ready source of energy, essential for replication of lactic acid bacteria, acts as a source of fatty acids for lactobacilli, and acts as a solidifying agent, respectively
• APT Broth is nonselective
• It favors growth of many other bacteria other than Lactobacillus 4
• Not all products are available for sale in all territories
• Please inquire
• Remel™ and Oxoid™ products are now part of the Thermo Scientific brand.