APT Broth was formulated by Deibel, Evans and Niven for the cultivation of heterofermentative bacteria and other organisms requiring high thiamine content. The acid lactic bacteria are widespread in nature and are associated with bacterial spoilage of foods such as dairy, meat and vegetable products. They convert lactose and other sugars to lactic acid and therefore are named as Lactobacillus. This media is recommended for the microbiological examination of canned meat, poultry, sauerkraut and other food. APT Broth contains peptone mixture, which acts as a source of carbon, nitrogen, vitamins and minerals. Yeast extract provides vitamin and B-complex nutrients, which is required for the growth of bacteria. Dextrose is the carbohydrate source. Manganese chloride, magnesium sulphate and ferrous sulphate are essential for the replication of lactobacilli and lactic acid streptococci. Polysorbate 80 is a source of fatty acids required by lactobacilli. Sodium citrate partially inhibits the growth of Gram-negative bacteria.
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