Handbook of Culture Media for Food and Water Microbiology
Briggs agar
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Published:06 Dec 2011
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Special Collection: 2011 ebook collection , 2011 ebook collection , 2011-2015 food science subject collection
2011. "Briggs agar", Handbook of Culture Media for Food and Water Microbiology, Janet E L Corry, Gordon D W Curtis, R M Baird
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This monograph has been reviewed by members of the IUMS–ICFMH Working Party on Culture Media and given ‘Proposed’ status.
Briggs tomato juice agar (Briggs, 1953) was developed primarily for the cultivation of lactobacilli from milk and dairy products and has since been successfully used for strains from other sources (Cox and Briggs, 1954; Lerche and Reuter, 1960; Reuter, 1964). It may be used for the non-selective enumeration of the whole group of lactic acid bacteria and has better productivity for some strains of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus and Lactococcus lactis ssp. lactis than MRS agar.
Distilled or deionised water [600.0, 800.0 or 900.0 mL (depending on tomato juice used, a, b or c)] additionally
