Handbook of Culture Media for Food and Water Microbiology
Chapter M2: de Man, Rogosa and Sharpe (MRS) agar
Published:06 Dec 2011
Special Collection: 2011 ebook collection , 2011 ebook collection , 2011-2015 food science subject collection
2011. "de Man, Rogosa and Sharpe (MRS) 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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MRS agar was developed by de Man, Rogosa and Sharpe (1960) primarily for the cultivation of lactobacilli from various sources, with the intention of producing a defined medium as a substitute for tomato juice agar. It may be used for the cultivation of the whole group of lactic acid bacteria. The medium shows good productivity for nearly all lactic acid bacteria, but the original version is not selective. It may be made selective for lactic acid bacteria by lowering the pH to 5.7 and the addition of 0.14% sorbic acid (see MRS-S agar). Some strains from dairy sources may show reduced growth rates (see Briggs agar).