U.S. Food & Drug Administration
Center for Food Safety & Applied Nutrition

Bacteriological Analytical Manual Online
January 2001

M179
Xylose Lysine Desoxycholate (XLD) Agar

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Yeast extract 3 g Ferric ammonium citrate 0.8 g
L-lysine 5 g Sodium thiosulfate 6.8 g
Xylose 3.75 g NaCl 5 g
Lactose 7.5 g Agar 15 g
Sucrose 7.5 g Phenol red 0.08 g
Sodium desoxycholate 2.5 g Distilled water 1 liter

Heat with agitation just until medium boils. Do not overheat. Pour into plates when medium has cooled to 50°C. Let dry about 2 h with covers partially removed. Then close plates. Final pH, 7.4 ± 0.2. Do not store more than 1 day.


Hypertext Source: Bacteriological Analytical Manual, 8th Edition, Revision A, 1998.

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Hypertext updated by rim/cjm 2005-OCT-21