APT Broth

Cultivate lactic acid bacteria and other organisms that require high thiamine content with Thermo Scientific™ Remel™ APT Broth.

Formulated by Evans and Niven¹ to cultivate the heterofermentative lactobacilli that causes green discoloration of cured meat products. Deibel used APT Broth for isolation of bacteria that requires thiamine such as Lactobacillus viridescens². The American Public Health Association (APHA)³ mentions APT Broth that enumerates and cultivates lactic acid bacteria associated with bacterial spoilage of dairy products, meats and vegetables.

Cultivate heterofermentative lactic acid bacteria using the liquid medium APT Broth.

• Easy-to-cultivate and identify: lactic acid bacteria such as Streptococcus, Leuconostoc, Lactobacillus and Pediococcus associated with bacterial spoilage of dairy products, meats and vegetables.
• Recommended by the American Public Health Association (APHA) for enumeration and cultivation of lactic acid bacteria associated with bacterial spoilage of dairy products, meat and vegetables.

APT Broth contains Casein peptone, yeast extract, sodium chloride, dextrose, metallic salts ions, polysorbate 80 and agar that provides nitrogen, amino acids, peptides necessary for bacterial growth, provides B-complex that serves as a growth enhancer, maintains osmotic equilibrium, acts as a ready source of energy, essential for replication of lactic acid bacteria, acts as a source of fatty acids for lactobacilli, and acts as a solidifying agent, respectively.

APT Broth is nonselective. It favors growth of many other bacteria other than Lactobacillus⁴.

Not all products are available for sale in all territories. Please inquire.

Remel™ and Oxoid™ products are now part of the Thermo Scientific brand.