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Composition:
Ingredients Grams/Litre
Casein enzymic hydrolysate 10.0
Yeast extract 1.5
Sodium chloride 5.0
Glucose 10.0
Bromo cresol purple 0.015
Agar 15.0
Final pH 7.0 +/- 0.2 at 25°C
Store prepared media below 8°C, protected from direct light. Store dehydrated powder, in a dry place,
in tightly-sealed containers at 2-25°C.
Appearance: Light yellow coloured, homogeneous, free flowing powder.
Colour and Clarity: Purple colourled, clear to slightly opalescent gel forms in petri plates.
Directions:
Suspend 41.52 g in 1000 ml distilled water. Heat to boiling with gentle swirling to dissolve the agar
completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. Avoid overheating. Cool
to 45-50°C and pour into sterile petri plates.
Principle and Interpretation:
Glucose Bromcresol Purple Agar is formulated according to ISO Commitee under the specification ISO
7402:1993 and ISO 8523:1991. It is described for the enumeration of Enterobacteriaceae and Bacillus
cereus.
Casein enzymic hydrolysate and yeast extract provide essential growth nutrients like amino acids,
other nitrogenous compounds and vitamin B complex. D-Glucose is the fermentable carbohydrate and
bromo cresol purple act as the pH indicators with color change from purple to yellow. A colour change
indicates fermentation activities. Sodium chloride maintains the osmotic balance and the agar is the
solidifying agents.
Cultural characteristics after 18-24 hours at 35°C
Organisms (ATCC) Growth
Bacillus cereus (11778) +++
Enterobacter aerogenes (13048) +++
Klebsiella pneumoniae (23357) +++
Escherichia coli (25922) +++
Salmonella serotype typhi (6539) +++