LB-Agar (MILLER)

LB-Agar (MILLER)

Cat. No. 1.10283.0500.5007
(500 g, 5 kg)

For the cultivation of E. coli in fermentation and molecular genetic studies.

Mode of Action	Experimental Procedure and Evaluation
Typical Composition (g/liter)	Quality Control
Preparation	Literature

Mode of Action
LB-Broth and LB-Agar are based on the formulation of MILLER (1972) supporting growth of E. coli.
Casein peptone and yeast extract supply essential growth factors, such as nitrogen, carbon, sulfur, minerals and vitamins.

Typical Composition (g/liter)
LB-Broth:
Yeast extract 5.0; peptone from casein 10.0; sodium chloride 10.0.
LB-Agar:
Yeast extract 5.0; peptone from casein 10.0; sodium chloride 10.0; agar-agar 12.0.

Preparation
Suspend 25 g LB-Broth or 37 LB-Agar in 1 liter of purified water and autoclave for 15 min at 121°C.
pH: 7.0 ± 0.2 at 25°C.
The prepared broth/agar is clear and yellowish-brown.

Experimental Procedure
According to appropriate use or purpose.
Incubation: 24 h at 35-37°C aerobically.

Quality control

Test strains	Growth
Escherichia coli ATCC 25922	good
Escherichia coli ATCC 11775	good

Literature

MILLER J.H.: Experiments in Molecular Genetics, Cold Spring Harbor Laboratory (1972).