Mannitol salt agar
Mannitol salt agar is a microbiological culture medium used for the selective isolation and identification of Staphylococcus species. It contains mannitol and sodium chloride, which inhibit the growth of most other bacteria, allowing for the selective growth of Staphylococcus species.
Lab products found in correlation
14 protocols using mannitol salt agar
Microbial Culture and Identification from Specimens
Pneumococcal Vaccination Microbiome Analysis
Quantitative Inoculation of BAL
Catheter Colonization Quantification
Bacterial Culture and Identification Protocol
Antimicrobial Susceptibility Testing of S. aureus
Identification of Staphylococcus aureus
Oral Staphylococcus aureus Prevalence Analysis
All samples were plated onto Columbia blood agar (GrasoBiotech, Starogard Gd., Poland) and mannitol salt agar (bioMérieux, Marcy l'Etoile, France) and were incubated 18–24 h at 37 °C. Suspected staphylococcal colonies were identified by standard methods, on the basis of colony characteristics, pigment production, Gram-staining, haemolysis and Pastorex StaphPlus latex agglutination kit (Bio-Rad, Marnes la Coquette, France). Further, all isolates eventually identified as S. aureus based on PCR amplification of species-specific thermostable nuclease gene (nuc)82 (link).
After final identification, the isolates were stored at − 80 °C in Trypticase Soy Broth (Becton Dickinson, Franklin Lakes, NJ, USA) supplemented with 20% glycerol.
Isolation and Identification of Bacteria
S. aureus ATCC 25923 Bacterial Culture
S. aureus strain ATCC 25923 was used in this study as described in our recent study [24] . Briefly, bacteria were cultured at 37°C overnight onto Mannitol Salt Agar (BioMerieux, France) and incubated into Brain Heart Infusion Broth (BioMerieux) at 37°C for 16 hours. The bacterial suspension was suspended in PBS to obtain a 0.5 McFarland turbidity (equal to about 1×108 CFU/mL), then serially diluted with sterile saline solution and counts were performed to check for bacterial inoculum used for the experiments.
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