Handbook of Culture Media for Food and Water Microbiology
Chapter S4: Starch Ampicillin Agar (SAA)
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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. "Starch Ampicillin Agar (SAA)", 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 assessed by members of the IUMS–ICFMH Working Party on Culture Media and given ‘Approved’ status.
This medium was developed for the isolation of Aeromonas spp. from food (Palumbo et al., 1985; Jeppesen, 1995). The selective principle of SAA is the antibiotic ampicillin. Differentiation is based on starch fermentation, which is detected by the pH indicator (phenol red).
Suspend the ingredients, except ampicillin, in the water and heat to dissolve completely. Sterilise for 15 min at 121°C. To the cooled (50°C) medium, add ampicillin dissolved in a very small quantity of distilled water. Mix well and pour plates.
