183. BENNETT MEDIUM

Yeast extract 1.0 g

Meat extract 1.0 g

Fermentative casein hydrolysate 2.0 g

Glucose 10.0 g

Agar 15.0 g

Distilled water 1000.0 ml

pH 7.2

Sterilize at 111 C for 30 min.

Updated 02/06/2010