Handbook of Culture Media for Food and Water Microbiology
Chapter M11: M-PA agar – modified (M-PA-C 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. "M-PA agar – modified (M-PA-C 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 is a Provisional monograph.
M-PA was formulated by Levin and Cabelli in 1972. The formulation has been modified by raising the pH (Carson et al., 1975; M-PA-B) and further modified by Brodsky and Ciebin (1978), who eliminated sulfapyridine and cyclohexamide and re-named the medium M-PA-C. M-PA-C is less inhibitory and enables the isolation and enumeration of Pseudomonas aeruginosa in 24 h at 41.5°C. It is described in the American standard method for Pseudomonas aeruginosa (APHA, 2005) as modified M-PA agar.
Dissolve the ingredients except the antibiotics in boiling water. Cool to 55°C, adjust the pH to 7.2 and add 1 mL of a 0.8% filter-sterilised solution of nalidixic acid and 1 mL of a 3.7% filter-sterilised solution of kanamycin per 1000 mL of medium.
