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

Bacteriological Analytical Manual Online
January 2001

M153
Trypticase Soy Agar with 0.6% Yeast Extract
(TSAYE)

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Trypticase soy agar 40 g
Yeast extract 6 g
Distilled water 1 liter

Weigh ingredients, add water, mix, and autoclave 15 min at 121°C. Final pH, 7.3 ± 0.2. After autoclaving, swirl to disperse molten agar.



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

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