For any Bacterium to be made for any specific purpose , it is necessary to provide an appropriate biochemical and biophysical environment is made available as “CULTURE MEDIUM” based upon the special need of particular bacteria, a variety of culture media have been developed. The manner in which bacteria are cultivated and purpose of culture media vary widely. In some cases Liquid media is used and in some others Solid medium is found suitable. The usual gelling agent for solid or semi-solid medium is Agar Agar. Agar is used because of its unique physical properties an because its unique physical properties and because it cannot be metabolized by most bacteria . it is also relatively inert and holds nutrients that are in aqueous solution. Other ingredients are added depending on specific purpose.
Appearance |
Yellow to light brown hygroscopic powder |
Odour |
Characteristic but not putrescent. |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Total Nitrogen |
Not less than 12% |
Proteins |
Not less than 75 % |
Alpha Amino Nitrogen |
Not less than 3 % |
Degree of Hydrolysis |
Not less than 25% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm |
Absent |
Salmonella / 10 gm |
Absent |
Specification subject to change without prior notice
Appearance |
Cream coloured hygroscopic, amorphous powder |
Odour |
Characteristic but not putrescent. |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 11% |
Proteins |
Not less than 70% |
Alpha Amino Nitrogen |
Not less than 3 % |
Degree of Hydrolysis |
s Not less than 27% |
Total Plate Count /gm |
Not more than 50,000. |
E.Coli / 10 gm |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Yellow to light brown hygroscopic powder |
Odour |
Characteristic but not putrescent. |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210C. |
Total Nitrogen |
Not less than 13.5 % |
Proteins |
Not less than 84 % |
Alpha Amino Nitrogen |
Not less than 3 % |
Degree of Hydrolysis |
Not less than 22% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Cream coloured amorphous powder |
Odour |
Characteristic but not putrescent. |
pH (2% solution) |
5.5 T6.7.0% |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 11.5 % |
Proteins |
Not less than 75% |
Alpha Amino Nitrogen |
Not less than 3% |
Degree of Hydrolysis |
Not less than 26% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Cream coloured hygroscopic, amorphous powder |
Odour |
Characteristic but not putrescent. |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 11% |
Proteins |
Not less than 70% |
Alpha Amino Nitrogen |
Not less than 2.5% |
Degree of Hydrolysis |
Not less than 23% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Cream white amorphous powder. |
Odour |
Characteristic but not putrescent |
pH (1 in 50) |
5.5 to 7.0 |
Solubility |
Freely soluble in water, forming sparklingly clear solution, having no haze or sedimentation. Insoluble in alcohol and ether. |
Loss on Drying |
Not more than 5 % |
Total Nitrogen |
Not less than 11.5 % |
Proteins |
Not less than 72% |
Alpha Amino Nitrogen |
Not less than 3% |
Degree of Hydrolysis |
Not less than 26% |
Total Plate Count / gm. |
Not more than 50,000 |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm |
Absent |
Specification subject to change without prior notice
Appearance |
Cream White powder |
Odour |
Almost odourless |
pH 2% solution |
6.5 to 7.2 |
Dispersibility |
10% solution in water form uniform milk like suspension with no separation of phases. |
Loss on Drying |
Not more than 5 % |
Total Nitrogen |
Not less than 12 % |
Proteins |
Not less than 75% |
Alpha Amino Nitrogen |
Not less than 1.2% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Cream coloured amorphous powder. |
Odour |
Characteristic but not putrescent |
pH (2% solution) |
5.5 To 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and afterautoclaving at 1210 C. |
Total Nitrogen |
Not less than 11 % |
Proteins |
Not less than 70% |
Alpha Amino Nitrogen |
Not less than 3% |
Degree of Hydrolysis |
Not less than 27% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Light yellow coloured, amorphous powder |
Odour |
Characteristic but not putrescent |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 12 % |
Proteins |
Not less than 75% |
Alpha Amino Nitrogen |
Not less than 3% |
Degree of Hydrolysis |
Not less than 25% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Light yellow brown coloured amorphous powder. |
Odour |
Characteristic but not putrescent. |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 11 % |
Proteins |
Not less than 70% |
Alpha Amino Nitrogen |
Not less than 3.2% |
Degree of Hydrolysis |
Not less than 29% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Light yellow brown coloured amorphous powder. |
Odour |
Characteristic but not putrescent. |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 11.5 % |
Proteins |
Not less than 73% |
Alpha Amino Nitrogen |
Not less than 3% |
Degree of Hydrolysis |
Not less than 26% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Light brown coloured amorphous powder |
Odour |
Characteristic but not putrescent. |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 11 % |
Proteins |
Not less than 68% |
Alpha Amino Nitrogen |
Not less than 3.2% |
Degree of Hydrolysis |
Not less than 29% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Light brown coloured amorphous powder. |
Odour |
Characteristic but not putrescent. |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 12 % |
Proteins |
Not less than 75% |
Alpha Amino Nitrogen |
Not less than 3% |
Degree of Hydrolysis |
Not less than 25% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Yellow to brown coloured amorphous powder. |
Odour |
Characteristic but not putrescent. |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 121 0 C. |
Total Nitrogen |
Not less than 13.6 % |
Proteins |
Not less than 85% |
Alpha Amino Nitrogen |
Not less than 3% |
Degree of Hydrolysis |
Not less than 22% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
A light brown powder |
Odour |
A sweet agreeable and characteristic. |
pH 2% solution |
5.0 to 6.0 |
Loss on Drying |
Almost completely soluble in cold water, more readily in warm water. Aquious solution is not clear. |
Clarity |
Not more than 5 % |
Proteins Content |
Not less than 4% |
Maltose Content |
Not less than 60% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
A light brown powder |
Odour |
A sweet agreeable and characteristic. |
pH 2% solution |
5.0 to 6.0 |
Loss on Drying |
Aqueous solution is clear. |
Clarity |
Not more than 5 % |
Proteins Content |
Not less than 4% |
Maltose Content |
Not less than 60% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Yellow to brown hygroscopic powder. |
Odour |
Characteristic but not putrescent. |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 12.5% |
Proteins |
Not less than 78% |
Alpha Amino Nitrogen |
Not less than 3 % |
Degree of Hydrolysis |
Not less than 24% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Yellow to brown coloured amorphous powder |
Odour |
Characteristic but not putrescent. |
pH 2% solution |
5.0 to 5.5 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 13.5% |
Proteins |
Not less than 85% |
Alpha Amino Nitrogen |
Not less than 3 % |
Degree of Hydrolysis |
Not less than 22% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Cream coloured hygroscopic, amorphous powder |
Odour |
Characteristic but not putrescent. |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 11.5% |
Proteins |
Not less than 73% |
Alpha Amino Nitrogen |
Not less than 3 % |
Degree of Hydrolysis |
Not less than 26% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
White amorphous powder |
Odour |
Characteristic |
Solubility |
Freely soluble in water, insoluble in chloroform and ether |
Loss on Drying |
Not more than 5 % |
Assay (Proteolytic Activity) |
Not less than 4.5 ml of N/10 NaOH |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Precaution: Papain may cause allergic manifestation. Person handling material should be protected against inhalation of dust and contact with the skin or eyes.
Shelf Life: About 2 years in original sealed drums placed in cool and dry place (at 80 to 150C) temperatures.
Specification subject to change without prior notice
Appearance |
Light brown coloured, amorphous powder. |
Odour |
Characteristic but not putrescent. |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 12% |
Proteins |
Not less than 76% |
Alpha Amino Nitrogen |
Not less than 3 % |
Degree of Hydrolysis |
Not less than 25% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Light Cream coloured powder. |
Taste & Odour |
Almost bland |
pH (1 in 50) |
6.5 to 7.5 |
Solubility |
2 % solution in water is milky having no sedimentation. |
Loss on Drying |
Not more than 5 % |
Proteins |
Not less than 80 % |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Light yellow to brown coloured, amorphous powder. |
Odour |
Characteristic but not putrescent. |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 12% |
Proteins |
Not less than 75% |
Alpha Amino Nitrogen |
Not less than 3 % |
Degree of Hydrolysis |
Not less than 25% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Light yellow coloured granular powder |
Odour |
Characteristic. |
Loss on Drying |
Not more than 7 % |
Total Nitrogen |
Not less than 11.75% |
Proteins |
Not less than 75% |
Specification subject to change without prior notice
Appearance |
Cream coloured, amorphous powder |
Odour |
Characteristic but not putrescent. |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 12.5% |
Proteins |
Not less than 78% |
Alpha Amino Nitrogen |
Not less than 2.5% |
Degree of Hydrolysis |
Not less than 20% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Light brown amorphous powder. |
Odour |
Characteristic |
pH 2% solution |
5.0 to 7.0 |
Solubility |
Freely soluble in water, forming sparklingly clear solution |
Loss on Drying |
Not more than 5.0 % |
Ash |
Not more than 30 % |
Total Nitrogen |
Not less than 7.8% |
Amino Nitrogen |
Not less than 4.5% |
Proteins |
Not less than 50 % |
Degree of Hydrolysis |
Not less than 57 % |
Sodium Chloride |
Not more than 25 % |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Cream coloured, amorphous powder |
Odour |
Characteristic but not putrescent |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5.0 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 13.5% |
Proteins |
Not less than 84% |
Alpha Amino Nitrogen |
Not less than 2.5% |
Degree of Hydrolysis |
Not less than 18 % |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Yellow to light brown coloured powder. |
Odour |
Charecteristic |
pH 2% solution |
5.5 to 7.0 |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Loss on Drying |
Not more than 5 % |
Total Nitrogen |
Not less than 9% |
Proteins |
Not less than 56% |
Alpha Amino Nitrogen |
Not less than 2% |
Degree of Hydrolysis |
Not less than 22 % |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Yellow to light brown coloured powder. |
Odour |
Charecteristic |
pH 2% solution |
5.5 to 7.0 |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Loss on Drying |
Not more than 5 % |
Total Nitrogen |
Not less than 9% |
Proteins |
Not less than 56% |
Alpha Amino Nitrogen |
Not less than 2% |
Degree of Hydrolysis |
Not less than 22 % |
NaCl Content |
Not less than 1 % |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Light brown coloured powder. |
pH 2% solution |
6.0 to 7.0 |
Loss on Drying |
Not more than 5 % |
Solubility |
Soluble in water and alcohol , solution foams when strongly shaken |
Colic Acid |
NLT 45% |
Insoluble substances |
NMT 0.1% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Yellow to light brown hygroscopic powder. |
Odour |
Characteristic but not putrescent |
pH 2% solution |
6.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 12.5% |
Proteins |
Not less than 80% |
Alpha Amino Nitrogen |
Not less than 2% |
Degree of Hydrolysis |
Not less than 15% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Light yellow powder. |
Odour |
Characteristic. |
pH 2% solution |
5.5 to 7.0 |
Loss on Drying |
Not more than 5 % |
Clarity |
2 % solution remains clear before and after autoclaving at 1210 C. |
Total Nitrogen |
Not less than 9.6% |
Proteins |
Not less than 60% |
Alpha Amino Nitrogen |
Not less than 4% |
Degree of Hydrolysis |
Not less than 41% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
Appearance |
Light brown coloured powder |
pH 2% solution |
6.0 to 7.0 |
Loss on Drying |
Not more than 5 % |
Solubility |
Soluble in water and alcohol ,solution foams when strongly shaken |
Loss on drying |
Not more than 5.0% |
Cholic Acid content |
Not less than 47.0% |
Insoluble substance |
Not more than 0.09% |
Total Plate Count / gm. |
Not more than 50,000. |
E.Coli / 10 gm. |
Absent |
Salmonella / 10 gm. |
Absent |
Specification subject to change without prior notice
