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Baird Parker Agar base
Baird-Parker Agar is a medium for the enumeration of Staphylococcus aureus in foods which was first reported by Baird-Parker (1962). It is a moderately selective differential medium used for the isolation and enumeration of Staphylococcus aureus from food, environmental and clinical samples.
Baird Parker agar composition |
|||
|---|---|---|---|
| Ingredients | gram / liter | ||
| Pancreatic digestion of casein | 10.0g | ||
| Meat extract | 5.0g | ||
| Yeast extract | 1.0g | ||
| Sodium pyruvate | 10.0g | ||
| L-glycine | 12.0g | ||
| Lithium chloride | 5.0g | ||
| Agar | 20.0g | ||
| pH | 7.2 ± 0.2 | ||
Baird Parker Agar contains casein peptone, beef extract and yeast extract as sources of nitrogen, carbon, sulfur, vitamins and trace elements.
- Sodium pyruvate : Stimulates the growth of S. aureus without destroying the selectivity of the medium
- The egg yolk : Not only enrichment, Staphylococci which contain lecithinase break down egg yolk (lipolysis) and create clear areas around colonies
- The tellurite additive : Almost 100% of coagulase positive Staphylococci are able to reduce tellurite, toxic to strains clarifying egg yolk, which produces black colonies
- Glycine and lithium chloride : Have an inhibitory action against organisms other than S. aureus.
- The optional addition of sulfamethazine after autoclaving ensures the inhibition of almost all Proteus.
Baird Parker Agar
Baird-Parker Agar can also be used to detect coagulase activity by adding fibrinogen plasma
Note : Not all strains of coagulase positive staphylococci produce both reactions.
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