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Orange Serum Agar
Used for cultivating aciduric microorganisms, especially those related to spoilage of citrus products.
Catalog Number: AS-1312
Because citrus fruit juices have an acidic pH range of 2.4 – 4.2, they specifically support the growth of microbes that tolerate acidity. Yeast, molds, and certain bacteria like Lactobacillus and Leuconostoc species are among them. Leuconostoc mesenteroides, Lactobacillus fermentum, and Lactobacillus plantarum are the main lactic acid bacteria and yeast contaminants that cause citrus juice to spoil.
Orange Serum Agar (OSA), created by Murdock and Hays, is frequently used to culture these aciduric bacteria. Essential nutrients are supplied by this culture media, such as carbon and nitrogen supplies provided from yeast extract and casein peptone, as well as fermentable glucose for energy metabolism.
Storage
Keep the container at 15-30 °C and prepared medium at 2-8 °C.
| Composition | gr/L |
| Pancreatic Digest of Casein | 10 |
| Yeast Extract | 3 |
| Glucose | 4 |
| Dipotassium Hydrogen Phosphate | 3 |
| Orange Extract | 5 |
| Agar | 17 |
| Final pH at 25°C | 5.5 ± 0.2 |
| Dehydrated Appearance | Fine, homogeneous, free of extraneous material, may contain dark tan particles. |
| Prepared Appearance | Light to medium, yellow to tan; clear to slightly hazy. |
| Reaction of 4.2% Solution at 25°C | pH 5.5 ± 0.2 |
| incubate at 28 °C aerobically for up to 4 days. | |
| Organism (ATCC) | Recovery |
| Lactobacillus plantarum (14917) | Good |
| Lactobacillus casei (39392) | Good |
| Bacillus cereus (11778) | Good |
| Candida albicans (10231) | Good |
