It was created by, and is named after, Raymond Sabouraud in 1892. Later adjusted by Chester W. Emmons when the pH level was brought closer to the neutral range and the dextrose concentration lowered to support the growth of other fungi. The 5.6 pH of traditional Sabouraud agar formulation inhibits bacterial growth.
Sabouraud agar typically contains:
- "Omnipresence of Microorganisms in the Environment". Retrieved 2008-10-24.
- Sandven P; Lassen J (November 1999). "Importance of selective media for recovery of yeasts from clinical specimens". Journal of clinical microbiology. 37 (11): 3731–2. PMC . PMID 10523586.
- Guinea J; Peláez T; Alcalá L; Bouza E (December 2005). "Evaluation of Czapeck agar and Sabouraud dextrose agar for the culture of airborne Aspergillus conidia". Diagnostic microbiology and infectious disease. 53 (4): 333–4. doi:10.1016/j.diagmicrobio.2005.07.002. PMID 16263232.
- About Modified Sabouraud Agar
- History and Expected Growth
- University of Sydney, Recipes.
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