Description
Specifications Table
| Product Name | Sabouraud Dextrose Agar |
|---|---|
| Pack Size | 100g |
| Form | Powder |
| Grade | Laboratory Grade |
| Application | Fungal culture, microbiology testing |
Product Description
Sabouraud Dextrose Agar is a widely used microbiological medium designed specifically for the isolation and cultivation of fungi. This high-quality product from Himedia is formulated to support the growth of yeasts and molds while inhibiting bacterial growth, making it an essential tool in clinical and research laboratories.
Whether you’re a student, researcher, or educator, this medium provides reliable results for fungal identification and studies. The 100g pack size offers convenience for regular lab use, ensuring you have an adequate supply for multiple experiments.
When preparing Sabouraud Dextrose Agar, follow standard microbiological procedures. The medium contains peptones as a nitrogen source, dextrose as a carbon source, and agar as the solidifying agent. Its slightly acidic pH (around 5.6) further enhances fungal growth while limiting bacterial contamination.
For best results, store the powder in a cool, dry place away from direct sunlight. Once prepared, the agar plates should be stored at 2-8°C and used within the recommended shelf life.
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FAQs
What is Sabouraud Dextrose Agar used for?
It’s primarily used for isolating and cultivating fungi, including yeasts and molds, in clinical and research settings.
How do I prepare Sabouraud Dextrose Agar?
Suspend 65g of powder in 1 liter of distilled water, heat to boiling to dissolve completely, then sterilize by autoclaving at 121°C for 15 minutes.
What’s the shelf life of prepared agar plates?
When stored properly at 2-8°C, prepared plates typically remain viable for 4-6 weeks.
Can I use this for bacterial culture?
No, this medium is specifically formulated for fungal growth and inhibits most bacterial species.
Is this product suitable for educational use?
Yes, it’s commonly used in microbiology practicals for demonstrating fungal growth characteristics.
