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

Bacteriological Analytical Manual Online
January 2001

M89
Lysine Iron Agar
(Edwards and Fife)

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Gelysate or peptone 5 g
Yeast extract 3 g
Glucose 1 g
L-Lysine hydrochloride 10 g
Ferric ammonium citrate 0.5 g
Sodium thiosulfate (anhydrous) 0.04 g
Bromcresol purple 0.02 g
Agar 15 g
Distilled water 1 liter

 

 

 

Heat to dissolve ingredients. Dispense 4 ml portions into 13 x 100 mm screw-cap tubes. Autoclave 12 min at 121°C. Let solidify in slanted position to form 4 cm butts and 2.5 cm slants. Final pH, 6.7 ± 0.2.

 

 



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

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