Chocolate Agar Base is composed of protease peptone that provides the organism with nitrogenous nutrients, amino acids, and other elements essential for the growth of the organisms.
Dextrose is a carbon and energy source. Phosphates buffer the medium. Sodium chloride maintains osmotic balance. Agar is a solidifying agent. The selectivity is provided by the addition of glutamine, coenzymes, cocarboxylase, hematin, and growth factors required by fastidious organisms.
Thayer-Martin Media is a chocolate agar supplemented with vancomycin, nystatin, and colistin to inhibit the normal flora, including nonpathogenic Neisseria for the selective isolation of N. gonorrhoeae and N. meningitidis.
Use: Recommended for the isolation of Neisseria gonorrhoeae from chronic and acute cases of gonococcal infections.
PHYSICAL PARAMETERS:
Dehydrated Powder
Description
A fine, free-flowing, hygroscopic powder.
Color
Beige-colored powder.
Solution
Solubility
Soluble in Distilled / de-ionized water at 50˚ C
Color
Light amber colored opalescent
pH
7.2 ±0.2 at 25 ˚C (45.50 g/ l)
Agar Plates
Solidification
40 ˚C
Color
Chocolate brown colored opaque gel (with hemoglobin solution)
