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Egg Yolk Agar Base
Egg yolk agar base is a medium used for isolation and identification of Clostridia and other anaerobic microorganisms.
Composition*
Ingredients
Proteose Peptone
Disodium Phosphate
Monopotassium Phosphate
Sodium Chloride
Magnesium Sulphate
Glucose
Hemin
Agar
g/L
40.0
5.0
1.0
2.0
0.1
2.0
0.005
25.0
Application
Clinical Microbiology
Dairy
Food
fdef
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*Adjusted to suit performance parameters.
Final pH (at 25°C): 7.6 ± 0.2
g/L: Suspend 75.10 g of the powder in 900 mL distilled water.
