- +Products
- +3M™ / Neogen Food Safety Solutions
- +Allergen testing
- +Culture Media - reagents and reference material
- +Environmental testing solutions
- +Laboratory Consumables
- +Laboratory equipment
- +Microbiology equipment
- +Temperature & Humidity Monitoring
- Services
- Support
- News
- +About Us
- Contact
Oxford agar
Oxford Agar is a selective medium used for the differentiation, the isolation and the enumeration of Listeria monocytogenes from milk and cheese, as well as in other food samples, even highly contaminated.
The media can be used as the second media of choice in the context of the method of detection of Listeria monocytogenes in food microbiology.
Available in 500g package.
Agars are extracts of marine algae that has been purified and dried. The extraction in an acid solution is followed by
successive purifications in order to obtain clear gels, devoid of precipitates after sterilization and exempt from
inhibitory substances.
Agar is comprised essentially of agaraose (70 %) and of agaropectin (30 %) which form together a solid gel after
heating and cooling.
Agarose is a linear polysaccharide entirely comprised of D-galactose and of 3-6 anhydro-L-galactose linked at alpha
1-3 and beta 1-4.
Agaropectin, which the structure is similar to that of agarose, also contains groups of anionic esters linked to calcium
and to magnesium as well as organic acids (glucuronic and pyruvic).
The 3-6 anhydro-α-L-galactoside link is very sensitive at low pH, so much so that it is necessary to avoid prolonged
heating of acid media, which could lead to the depolymerization of the agar and consequently a loss of gel strength
Bacteriological agar type E is a European type agar which presents a gel strength superior to that of the type
A American agar.
