Description
APT agar was originally developed for the isolation of lactobacilli and other lactic acid bacteria that produce greening and spoilage of meat products1, but is aslo suitable for the isolation of these organisms from cured and canned meats, poultry, tinned foods, fruit juices and a wide range of other food products. As the medium is non-selective, other organisms such as coliforms and commensals will also grow well.
The highly nutritious medium, which includes essential metallic ions and growth factors, including thiamine and sorbitan monooleate complex (Polysorbate 80), provides the majority of lactic acid bacteria with optimal conditions for growth.
