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Principle
- Starch agar is a simple medium composed of meat extract (equivalent to beef extract), soluble starch. Meat extract in the medium provides nitrogen, carbon sources, amino acids, and vitamins.
- Starch is a complex carbohydrate source that serves as an inducer and substrate for amylase production. Agar acts as a solidifying agent. Amylase activity can be detected by flooding the surface of 48-hour-old culture on starch agar with iodine solution or vapors.
- Amylase-positive organisms show a clear zone around the colony while the development of a blue to purple color indicates the absence of amylase production. The size of the clear zone is directly proportional to the starch hydrolyzing activity of the test organism.
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Use: Recommended for the detection of starch hydrolyzing or amylase-producing microorganisms.
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PHYSICAL PARAMETERS:
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Dehydrated Powder
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Description
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A fine, free-flowing, hygroscopic powder.
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Color
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Light beige colored powder.
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Solution
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Solubility
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Soluble in Distilled / de-ionized water at 50˚ C
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Color
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Light amber-colored opalescent
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pH
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7.5 ±0.2 at 25 ˚C (25.00 g/ l)
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Agar Plates
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Solidification
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40 ˚C
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Color
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Light amber colored opalescent gel
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