{"product_id":"rogosa-agar-lbs-agar-as-1451","title":"Rogosa Broth (LBS) AS-1451","description":"\u003c!--\nProduct: Rogosa Broth (LBS)\nCatalogue No: AS-1451\nManufacturer: Ausamics Pty Ltd, Melbourne, Australia\nCategory: Dehydrated microbiological culture medium (selective broth)\nPrimary use: Selective cultivation and enrichment of lactobacilli\n--\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Product\",\"name\":\"Rogosa Broth (LBS), Dehydrated Culture Medium\",\"sku\":\"AS-1451\",\"mpn\":\"AS-1451\",\n\"category\":\"Microbiological Culture Media\",\"description\":\"Selective acidified broth (pH 5.4) for the cultivation and enrichment of lactobacilli. 59.73 g\/L. For laboratory use only.\",\n\"brand\":{\"@type\":\"Brand\",\"name\":\"Ausamics\"},\"manufacturer\":{\"@type\":\"Organization\",\"name\":\"Ausamics Pty Ltd\",\"url\":\"https:\/\/www.ausamics.com.au\"}}\n\u003c\/script\u003e\n\u003cstyle\u003e\n.aus-nutrient-product{font-family:\"Segoe UI\",system-ui,-apple-system,Arial,sans-serif;color:#1d2935;max-width:1200px;margin:0 auto;line-height:1.6;font-size:15px}\n.aus-nutrient-product *{box-sizing:border-box}\n.aus-nutrient-product .tab-radio{position:absolute;opacity:0;pointer-events:none}\n.aus-nutrient-product .tab-labels{display:flex;flex-wrap:wrap;gap:6px;border-bottom:2px solid #2d5a3d;margin:0 0 0 0}\n.aus-nutrient-product .tab-labels label{cursor:pointer;padding:11px 20px;background:#f0f4f1;color:#2d5a3d;font-weight:600;border-radius:10px 10px 0 0;border:1px solid #d8e1e8;border-bottom:none;font-size:14px}\n.aus-nutrient-product .tab-panel{display:none;padding:26px 4px 10px}\n#as1451-t1:checked~.tab-labels 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solid #e2e8f0;border-radius:10px;padding:14px 16px;font-size:12.5px;color:#52606d;margin-top:26px;font-style:italic}\n.aus-nutrient-product .doc-head{background:#1A4731;color:#fff;border-radius:10px;padding:14px 18px;margin-bottom:18px}\n.aus-nutrient-product .doc-head h2{margin:0;font-size:20px;color:#fff}\n.aus-nutrient-product .doc-head span{color:#B8D8C8;font-size:13px}\n.aus-nutrient-product .sec{background:#1A4731;color:#fff;font-weight:700;padding:7px 12px;border-radius:6px;margin:20px 0 8px;font-size:15px}\n.aus-nutrient-product .muted{color:#52606d;font-size:13.5px}\n@media (max-width:860px){.aus-nutrient-product .hero-grid,.aus-nutrient-product .main-grid,.aus-nutrient-product .two{grid-template-columns:1fr}.aus-nutrient-product .cards{grid-template-columns:1fr}.aus-nutrient-product .spec-card{min-width:0}.aus-nutrient-product table{display:block;overflow-x:auto}}\n\u003c\/style\u003e\n\u003cdiv class=\"aus-nutrient-product\"\u003e\n\u003cinput type=\"radio\" name=\"as1451-tabs\" id=\"as1451-t1\" class=\"tab-radio\" checked\u003e\n\u003cinput type=\"radio\" name=\"as1451-tabs\" id=\"as1451-t2\" class=\"tab-radio\"\u003e\n\u003cinput type=\"radio\" name=\"as1451-tabs\" id=\"as1451-t3\" class=\"tab-radio\"\u003e\n\u003cinput type=\"radio\" name=\"as1451-tabs\" id=\"as1451-t4\" class=\"tab-radio\"\u003e\n\u003cdiv class=\"tab-labels\"\u003e\n\u003clabel for=\"as1451-t1\"\u003eProduct Description\u003c\/label\u003e\u003clabel for=\"as1451-t2\"\u003eTechnical Data\u003c\/label\u003e\u003clabel for=\"as1451-t3\"\u003eSafety Data\u003c\/label\u003e\u003clabel for=\"as1451-t4\"\u003eQuality \u0026amp; COA\u003c\/label\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab-panels\"\u003e\n\n\u003cdiv class=\"tab-panel p1\"\u003e\n\u003cdiv class=\"hero\"\u003e\u003cdiv class=\"hero-grid\"\u003e\n\u003cdiv\u003e\n\u003cspan class=\"eyebrow\"\u003eSelective Broth · Lactic Acid Bacteria\u003c\/span\u003e\n\u003ch1\u003eRogosa Broth (LBS)\u003c\/h1\u003e\n\u003cp class=\"subtitle\"\u003eAcidified selective broth for the cultivation and enrichment of lactobacilli from dairy, fermented foods, probiotics, oral and faecal samples.\u003c\/p\u003e\n\u003cdiv class=\"badges\"\u003e\n\u003cspan class=\"badge b-solid\"\u003eCat. No. AS-1451\u003c\/span\u003e\u003cspan class=\"badge b-outline\"\u003e59.73 g\/L\u003c\/span\u003e\u003cspan class=\"badge b-outline\"\u003epH 5.4 ± 0.2\u003c\/span\u003e\u003cspan class=\"badge b-green\"\u003eSelective Broth\u003c\/span\u003e\u003cspan class=\"badge b-gold\"\u003eDo Not Autoclave\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"note-green\"\u003e\n\u003cstrong\u003eKey principle:\u003c\/strong\u003e a low pH (5.4) combined with a high acetate concentration suppresses most accompanying flora, while lactobacilli, which tolerate acid and acetate, grow well.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"spec-card\"\u003e\n\u003ch4\u003eAt a Glance\u003c\/h4\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cspan\u003eFormat\u003c\/span\u003e\u003cstrong\u003eDehydrated powder\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cspan\u003eUse rate\u003c\/span\u003e\u003cstrong\u003e59.73 g\/L\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cspan\u003eAcid addition\u003c\/span\u003e\u003cstrong\u003e1.32 mL\/L acetic acid\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cspan\u003eHeat treatment\u003c\/span\u003e\u003cstrong\u003e90–100 °C, 2–3 min\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cspan\u003eIncubation\u003c\/span\u003e\u003cstrong\u003e35–37 °C, 2–3 days\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cspan\u003eAtmosphere\u003c\/span\u003e\u003cstrong\u003eAnaerobic \/ CO₂\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"main-grid\"\u003e\n\u003cdiv\u003e\n\u003ch3\u003eIntended Use\u003c\/h3\u003e\n\u003cp\u003eRogosa Broth (LBS) is a selective liquid medium for the cultivation, enrichment and enumeration (MPN) of \u003cem\u003eLactobacillus\u003c\/em\u003e and related lactic acid bacteria (including \u003cem\u003eLacticaseibacillus\u003c\/em\u003e, \u003cem\u003eLactiplantibacillus\u003c\/em\u003e and \u003cem\u003eLimosilactobacillus\u003c\/em\u003e) from foods, dairy products, probiotic preparations, and oral and faecal specimens.\u003c\/p\u003e\n\u003cp class=\"muted\"\u003eFor laboratory microbiological testing, quality control and research use only. Not intended for direct use in food, human or veterinary therapeutic applications, diagnosis, or consumption.\u003c\/p\u003e\n\n\u003ch3\u003ePrinciple \u0026amp; Biochemistry\u003c\/h3\u003e\n\u003cp\u003eCasein peptone and yeast extract supply nitrogen, vitamins and growth factors. D-Glucose (20 g\/L) is the sole fermentable carbon and energy source. Polysorbate 80 provides oleic acid, which stimulates the growth of many lactobacilli. Magnesium, manganese and iron salts are essential cofactors; manganese is particularly important for lactobacilli, which use it to protect against oxidative stress.\u003c\/p\u003e\n\u003cp\u003eSelectivity comes from the acetate buffer system. High sodium acetate, together with glacial acetic acid added during preparation, gives a final pH of 5.4. At this pH, a large fraction of the acetate is undissociated acetic acid, which crosses bacterial membranes and inhibits most Gram-negative bacteria, streptococci, staphylococci and many yeasts. Ammonium citrate adds further inhibition. Lactobacilli tolerate both the low pH and the acetate, so they grow selectively.\u003c\/p\u003e\n\n\u003ch3\u003eFormulation (g\/L)\u003c\/h3\u003e\n\u003cdiv class=\"formulation\"\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eIngredient\u003c\/th\u003e\n\u003cth style=\"text-align:right\"\u003eg\/L\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCasein Peptone (Tryptone)\u003c\/td\u003e\n\u003ctd class=\"conc\"\u003e10.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eYeast Extract\u003c\/td\u003e\n\u003ctd class=\"conc\"\u003e5.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eD-Glucose\u003c\/td\u003e\n\u003ctd class=\"conc\"\u003e20.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePolysorbate 80 (Tween 80)\u003c\/td\u003e\n\u003ctd class=\"conc\"\u003e1.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePotassium Dihydrogen Phosphate\u003c\/td\u003e\n\u003ctd class=\"conc\"\u003e6.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium Acetate\u003c\/td\u003e\n\u003ctd class=\"conc sel\"\u003e15.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAmmonium Citrate\u003c\/td\u003e\n\u003ctd class=\"conc sel\"\u003e2.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMagnesium Sulfate·7H₂O\u003c\/td\u003e\n\u003ctd class=\"conc\"\u003e0.575\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eManganese Sulfate·4H₂O\u003c\/td\u003e\n\u003ctd class=\"conc\"\u003e0.12\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIron(II) Sulfate·7H₂O\u003c\/td\u003e\n\u003ctd class=\"conc\"\u003e0.034\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"total\"\u003e\n\u003ctd\u003eTotal\u003c\/td\u003e\n\u003ctd class=\"conc\"\u003e59.73\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"muted\" style=\"margin:8px 0 0\"\u003eMerck-type LBS formulation. Selective agents shown in amber. Final pH 5.4 ± 0.2 at 25 °C after the addition of glacial acetic acid. Formula may be adjusted to meet performance standards.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eKey Applications\u003c\/h3\u003e\n\u003cdiv class=\"cards\"\u003e\n\u003cdiv class=\"card c1\"\u003e\n\u003cstrong\u003eDairy \u0026amp; Fermented Foods\u003c\/strong\u003eSelective enrichment of lactobacilli from yoghurt, cheese, fermented milks and fermented vegetables.\u003c\/div\u003e\n\u003cdiv class=\"card c2\"\u003e\n\u003cstrong\u003eProbiotic Products\u003c\/strong\u003eSelective cultivation and MPN-type enumeration of lactobacilli in probiotic and starter cultures.\u003c\/div\u003e\n\u003cdiv class=\"card c3\"\u003e\n\u003cstrong\u003eOral \u0026amp; Gut Research\u003c\/strong\u003eEnrichment of lactobacilli from saliva, plaque and faecal samples in research settings.\u003c\/div\u003e\n\u003cdiv class=\"card c1\"\u003e\n\u003cstrong\u003eSpoilage Investigation\u003c\/strong\u003eDetection of lactobacilli in beer, wine, juices and meat products.\u003c\/div\u003e\n\u003cdiv class=\"card c2\"\u003e\n\u003cstrong\u003eTeaching Laboratories\u003c\/strong\u003eDemonstrating selective media and acid tolerance in university and TAFE practicals.\u003c\/div\u003e\n\u003cdiv class=\"card c3\"\u003e\n\u003cstrong\u003eCulture Maintenance\u003c\/strong\u003eSelective growth of lactobacilli from mixed cultures before subculture to agar.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eAdvantages \u0026amp; Considerations\u003c\/h3\u003e\n\u003cdiv class=\"two\"\u003e\n\u003cdiv class=\"adv\"\u003e\n\u003cstrong\u003eAdvantages\u003c\/strong\u003e\u003cul\u003e\n\u003cli\u003eHigh selectivity against Gram-negative and most Gram-positive flora\u003c\/li\u003e\n\u003cli\u003eLiquid format suits enrichment and MPN enumeration\u003c\/li\u003e\n\u003cli\u003eNo autoclaving required, which saves time\u003c\/li\u003e\n\u003cli\u003eWell-established formulation with decades of published use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"con\"\u003e\n\u003cstrong\u003eConsiderations\u003c\/strong\u003e\u003cul\u003e\n\u003cli\u003eNot fully specific: some pediococci, leuconostocs, enterococci and yeasts may grow\u003c\/li\u003e\n\u003cli\u003eSome fastidious or acid-sensitive lactobacilli may be partially inhibited\u003c\/li\u003e\n\u003cli\u003eTurbidity is presumptive; subculture to a solid medium and confirm isolates\u003c\/li\u003e\n\u003cli\u003eHeat-treated, not autoclaved: prepare aseptically and use promptly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eExpected Results\u003c\/h3\u003e\n\u003ctable class=\"colony\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eOrganism\u003c\/th\u003e\n\u003cth\u003eGrowth\u003c\/th\u003e\n\u003cth\u003eAppearance\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cem\u003eLactobacillus\u003c\/em\u003e spp. and related genera\u003c\/td\u003e\n\u003ctd\u003eGood\u003c\/td\u003e\n\u003ctd\u003eTurbidity, often with a white sediment\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cem\u003eEscherichia coli\u003c\/em\u003e\u003c\/td\u003e\n\u003ctd\u003eInhibited\u003c\/td\u003e\n\u003ctd\u003eNo turbidity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cem\u003eStaphylococcus aureus\u003c\/em\u003e\u003c\/td\u003e\n\u003ctd\u003eInhibited\u003c\/td\u003e\n\u003ctd\u003eNo turbidity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\n\n\u003ch3\u003eRelated Standards (for user reference)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRogosa M., Mitchell J.A. and Wiseman R.F. (1951): original description of the medium\u003c\/li\u003e\n\u003cli\u003eAPHA Compendium of Methods for the Microbiological Examination of Foods\u003c\/li\u003e\n\u003cli\u003eAPHA Standard Methods for the Examination of Dairy Products\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhy must this broth not be autoclaved?\u003c\/strong\u003e\u003cbr\u003eProlonged heating at pH 5.4 degrades the carbohydrates and other heat-sensitive components and reduces performance. The published method uses a short heat treatment (90–100 °C for 2–3 minutes) instead. Prepare the medium aseptically and use it promptly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between AS-1451 and the related Rogosa broth?\u003c\/strong\u003e\u003cbr\u003eBoth are acidified, acetate-selective broths. The related product is AS-1407 Rogosa SL Broth (glucose, arabinose and sucrose formulation). Choose the formulation that matches your reference method.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Rogosa broth and MRS Broth?\u003c\/strong\u003e\u003cbr\u003eMRS Broth (pH 6.2) is a general, non-selective medium for lactic acid bacteria. Rogosa broth (pH 5.4) is selective for lactobacilli because of its lower pH and higher acetate content.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich incubation conditions should be used?\u003c\/strong\u003e\u003cbr\u003eIncubate at 35–37 °C for 48–72 hours under anaerobic conditions or with 5–10% CO₂. Lower temperatures (e.g. 30 °C) may suit some food-derived strains.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\u003cdiv class=\"side-box side-white\"\u003e\n\u003ch4\u003eTechnical Specifications\u003c\/h4\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003eCatalogue No.\u003c\/td\u003e\n\u003ctd\u003eAS-1451\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct type\u003c\/td\u003e\n\u003ctd\u003eDehydrated culture medium (broth)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAppearance (powder)\u003c\/td\u003e\n\u003ctd\u003eCream to light yellow, homogeneous, free-flowing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAppearance (prepared)\u003c\/td\u003e\n\u003ctd\u003eLight yellow, clear to slightly opalescent solution\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse rate\u003c\/td\u003e\n\u003ctd\u003e59.73 g\/L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFinal pH\u003c\/td\u003e\n\u003ctd\u003e5.4 ± 0.2 at 25 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeat treatment\u003c\/td\u003e\n\u003ctd\u003e90–100 °C, 2–3 min. Do not autoclave.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage (powder)\u003c\/td\u003e\n\u003ctd\u003e2–8 °C, dry, tightly closed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDocuments\u003c\/td\u003e\n\u003ctd\u003eTDS, SDS; batch COA on request\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"side-box side-green\"\u003e\n\u003ch4\u003eApplications\u003c\/h4\u003e\n\u003cul style=\"margin:0;padding-left:18px;font-size:14px\"\u003e\n\u003cli\u003eDairy and fermented food testing\u003c\/li\u003e\n\u003cli\u003eProbiotic product enumeration (MPN)\u003c\/li\u003e\n\u003cli\u003eOral and faecal microbiology research\u003c\/li\u003e\n\u003cli\u003eBeverage spoilage investigation\u003c\/li\u003e\n\u003cli\u003eTeaching laboratories\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"side-box side-gold\"\u003e\n\u003ch4\u003ePreparation\u003c\/h4\u003e\n\u003col class=\"steps\"\u003e\n\u003cli\u003eSuspend 59.73 g of powder in 1 L of purified water.\u003c\/li\u003e\n\u003cli\u003eHeat gently with stirring until completely dissolved.\u003c\/li\u003e\n\u003cli\u003eAdd 1.32 mL of glacial acetic acid and mix thoroughly.\u003c\/li\u003e\n\u003cli\u003eDispense into tubes or flasks.\u003c\/li\u003e\n\u003cli\u003eHeat at 90–100 °C for 2–3 minutes. \u003cstrong\u003eDo not autoclave.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eCool before inoculation. Check the pH of a cooled sample: 5.4 ± 0.2 at 25 °C.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"warn\" style=\"margin-bottom:0\"\u003eGlacial acetic acid is corrosive and flammable. Handle it in a fume hood and wear gloves and eye protection.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"side-box side-white\"\u003e\n\u003ch4\u003eStorage \u0026amp; Stability\u003c\/h4\u003e\n\u003cp style=\"margin:0;font-size:14px\"\u003eStore the dehydrated medium at 2–8 °C in a dry place, tightly closed and protected from light. The powder is hygroscopic. Use before the expiry date on the label. Store prepared broth at 2–8 °C protected from light, and use it promptly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"footer-note\"\u003eAusamics Pty Ltd provides this information in good faith for laboratory use. Users are responsible for validating this medium for their own methods, sample types and regulatory requirements. Ausamics Pty Ltd does not warrant suitability for any specific application unless expressly agreed in writing.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"tab-panel p2\"\u003e\n\u003cdiv class=\"doc-head\"\u003e\n\u003ch2\u003eTechnical Data Sheet — Rogosa Broth (LBS)\u003c\/h2\u003e\n\u003cspan\u003eTDS-AS-1451 · Rev 1.0 · November 2026\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sec\"\u003e1. Product Identification\u003c\/div\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd style=\"width:40%\"\u003e\u003cstrong\u003eProduct name\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRogosa Broth (LBS)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCatalogue No.\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAS-1451\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDehydrated microbiological culture medium (broth)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eManufacturer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAusamics Pty Ltd, Epping, VIC, Australia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"sec\"\u003e2. Intended Use\u003c\/div\u003e\n\u003cp\u003eSelective cultivation, enrichment and enumeration (MPN) of lactobacilli and related lactic acid bacteria from foods, dairy products, probiotic preparations, and oral and faecal samples. For laboratory use only.\u003c\/p\u003e\n\u003cdiv class=\"sec\"\u003e3. Mode of Action\u003c\/div\u003e\n\u003cp\u003eSodium acetate and added acetic acid form an acetate buffer at pH 5.4. Undissociated acetic acid inhibits most accompanying flora, and ammonium citrate adds further inhibition. Acid-tolerant lactobacilli grow using the carbohydrates, peptones, yeast extract, Tween 80 and metal cofactors.\u003c\/p\u003e\n\u003cdiv class=\"sec\"\u003e4. Formulation (g\/L)\u003c\/div\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eIngredient\u003c\/th\u003e\n\u003cth style=\"text-align:right\"\u003eg\/L\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eCasein Peptone (Tryptone)\u003c\/td\u003e\n\u003ctd style=\"text-align:right\"\u003e10.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eYeast Extract\u003c\/td\u003e\n\u003ctd style=\"text-align:right\"\u003e5.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eD-Glucose\u003c\/td\u003e\n\u003ctd style=\"text-align:right\"\u003e20.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePolysorbate 80 (Tween 80)\u003c\/td\u003e\n\u003ctd style=\"text-align:right\"\u003e1.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePotassium Dihydrogen Phosphate\u003c\/td\u003e\n\u003ctd style=\"text-align:right\"\u003e6.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSodium Acetate\u003c\/td\u003e\n\u003ctd style=\"text-align:right\"\u003e15.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAmmonium Citrate\u003c\/td\u003e\n\u003ctd style=\"text-align:right\"\u003e2.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMagnesium Sulfate·7H₂O\u003c\/td\u003e\n\u003ctd style=\"text-align:right\"\u003e0.575\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eManganese Sulfate·4H₂O\u003c\/td\u003e\n\u003ctd style=\"text-align:right\"\u003e0.12\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIron(II) Sulfate·7H₂O\u003c\/td\u003e\n\u003ctd style=\"text-align:right\"\u003e0.034\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"total\"\u003e\n\u003ctd\u003eTotal\u003c\/td\u003e\n\u003ctd style=\"text-align:right\"\u003e59.73\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"sec\"\u003e5. Physical Specifications\u003c\/div\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd style=\"width:40%\"\u003e\u003cstrong\u003ePowder appearance\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCream to light yellow, homogeneous, free-flowing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrepared medium\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLight yellow, clear to slightly opalescent solution\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFinal pH (25 °C)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5.4 ± 0.2 (after acetic acid addition)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"sec\"\u003e6. Preparation\u003c\/div\u003e\n\u003col\u003e\n\u003cli\u003eSuspend 59.73 g of powder in 1 L of purified water.\u003c\/li\u003e\n\u003cli\u003eHeat gently with stirring until completely dissolved.\u003c\/li\u003e\n\u003cli\u003eAdd 1.32 mL of glacial acetic acid and mix thoroughly.\u003c\/li\u003e\n\u003cli\u003eDispense into tubes or flasks.\u003c\/li\u003e\n\u003cli\u003eHeat at 90–100 °C for 2–3 minutes. Do not autoclave.\u003c\/li\u003e\n\u003cli\u003eCool before inoculation. Check the pH of a cooled sample: 5.4 ± 0.2 at 25 °C.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"sec\"\u003e7. Quality Control (Performance)\u003c\/div\u003e\n\u003cp class=\"muted\"\u003eIncubation: 35–37 °C, 48–72 h, anaerobic or 5–10% CO₂.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eOrganism\u003c\/th\u003e\n\u003cth\u003eStrain\u003c\/th\u003e\n\u003cth\u003eInoculum (CFU)\u003c\/th\u003e\n\u003cth\u003eExpected result\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cem\u003eLacticaseibacillus rhamnosus\u003c\/em\u003e\u003c\/td\u003e\n\u003ctd\u003eATCC 9595\u003c\/td\u003e\n\u003ctd\u003e≤100\u003c\/td\u003e\n\u003ctd\u003eGood growth (turbidity)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cem\u003eLimosilactobacillus fermentum\u003c\/em\u003e\u003c\/td\u003e\n\u003ctd\u003eATCC 9338\u003c\/td\u003e\n\u003ctd\u003e≤100\u003c\/td\u003e\n\u003ctd\u003eGood growth (turbidity)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cem\u003eLactiplantibacillus plantarum\u003c\/em\u003e\u003c\/td\u003e\n\u003ctd\u003eATCC 8014\u003c\/td\u003e\n\u003ctd\u003e≤100\u003c\/td\u003e\n\u003ctd\u003eGood growth (turbidity)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cem\u003eEscherichia coli\u003c\/em\u003e\u003c\/td\u003e\n\u003ctd\u003eATCC 25922\u003c\/td\u003e\n\u003ctd\u003e≥10⁴\u003c\/td\u003e\n\u003ctd\u003eInhibited\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cem\u003eStaphylococcus aureus\u003c\/em\u003e\u003c\/td\u003e\n\u003ctd\u003eATCC 25923\u003c\/td\u003e\n\u003ctd\u003e≥10⁴\u003c\/td\u003e\n\u003ctd\u003eInhibited\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"sec\"\u003e8. Storage \u0026amp; Shelf Life\u003c\/div\u003e\n\u003cp\u003eDehydrated medium: 2–8 °C, dry, tightly closed, protected from light. Use before the expiry date on the label. Prepared broth: 2–8 °C, protected from light; use promptly.\u003c\/p\u003e\n\u003cdiv class=\"sec\"\u003e9. Limitations\u003c\/div\u003e\n\u003cp\u003eSome pediococci, leuconostocs, enterococci, bifidobacteria and yeasts may grow. Some lactobacilli may grow poorly. Broth cultures are presumptive; subculture to a solid selective medium and confirm isolates with Gram stain, catalase test and identification methods.\u003c\/p\u003e\n\u003cdiv class=\"sec\"\u003e10. References\u003c\/div\u003e\n\u003col class=\"muted\"\u003e\n\u003cli\u003eRogosa M., Mitchell J.A., Wiseman R.F. (1951). A selective medium for the isolation and enumeration of oral and fecal lactobacilli. J. Bacteriol. 62:132–133.\u003c\/li\u003e\n\u003cli\u003eRogosa M., Mitchell J.A., Wiseman R.F. (1951). A selective medium for the isolation and enumeration of oral lactobacilli. J. Dent. Res. 30:682–689.\u003c\/li\u003e\n\u003cli\u003eSalfinger Y., Tortorello M.L. (eds) (2015). Compendium of Methods for the Microbiological Examination of Foods, 5th ed. APHA.\u003c\/li\u003e\n\u003cli\u003eZheng J. et al. (2020). A taxonomic note on the genus Lactobacillus. Int. J. Syst. Evol. Microbiol. 70:2782–2858.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"tab-panel p3\"\u003e\n\u003cdiv class=\"doc-head\"\u003e\n\u003ch2\u003eSafety Data Summary — Rogosa Broth (LBS)\u003c\/h2\u003e\n\u003cspan\u003eSDS-AS-1451 · Rev 1.0 · November 2026 · Full 16-section SDS available on request\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sec\"\u003eHazard Classification\u003c\/div\u003e\n\u003cp\u003eNot classified as hazardous according to the criteria of the GHS (Rev. 7) as adopted under the Australian Work Health and Safety Regulations. No hazard pictogram or signal word is required.\u003c\/p\u003e\n\u003cp class=\"muted\"\u003eThe glacial acetic acid added during preparation is not part of this product. It is a hazardous chemical (flammable, causes severe skin burns and eye damage). Refer to its own SDS.\u003c\/p\u003e\n\u003cdiv class=\"sec\"\u003eHandling \u0026amp; Protection\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eAvoid creating and breathing dust. Use with adequate ventilation.\u003c\/li\u003e\n\u003cli\u003eWear laboratory coat, gloves and safety glasses.\u003c\/li\u003e\n\u003cli\u003eWash hands after handling.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"sec\"\u003eFirst Aid\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eInhalation:\u003c\/strong\u003e Move to fresh air.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSkin:\u003c\/strong\u003e Wash with soap and water.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEyes:\u003c\/strong\u003e Rinse with water for several minutes. Seek medical advice if irritation persists.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngestion:\u003c\/strong\u003e Rinse mouth. Seek medical advice if feeling unwell.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"muted\"\u003ePoisons Information Centre (Australia): 13 11 26 · Emergency: 000\u003c\/p\u003e\n\u003cdiv class=\"sec\"\u003eStorage \u0026amp; Disposal\u003c\/div\u003e\n\u003cp\u003eStore at 2–8 °C, dry and tightly closed. Dispose of unused powder according to local regulations. Autoclave or otherwise decontaminate used cultures before disposal as biological waste.\u003c\/p\u003e\n\u003cdiv class=\"sec\"\u003eTransport\u003c\/div\u003e\n\u003cp\u003eNot regulated as dangerous goods for road (ADG), sea (IMDG) or air (IATA) transport.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"tab-panel p4\"\u003e\n\u003cdiv class=\"doc-head\"\u003e\n\u003ch2\u003eQuality \u0026amp; Certificate of Analysis\u003c\/h2\u003e\n\u003cspan\u003eAS-1451 · Batch-specific COA available on request\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003eEach batch of Rogosa Broth (LBS) is manufactured in Melbourne and tested internally before release. A batch-specific Certificate of Analysis is available on request. Please quote the batch number printed on the label.\u003c\/p\u003e\n\u003cdiv class=\"sec\"\u003eRelease Specifications\u003c\/div\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eTest\u003c\/th\u003e\n\u003cth\u003eSpecification\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eAppearance (powder)\u003c\/td\u003e\n\u003ctd\u003eCream to light yellow, homogeneous, free-flowing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAppearance (prepared)\u003c\/td\u003e\n\u003ctd\u003eLight yellow, clear to slightly opalescent solution\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003epH (25 °C, after acid addition)\u003c\/td\u003e\n\u003ctd\u003e5.2 – 5.6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrowth: \u003cem\u003eL. rhamnosus\u003c\/em\u003e ATCC 9595\u003c\/td\u003e\n\u003ctd\u003eGood growth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrowth: \u003cem\u003eL. plantarum\u003c\/em\u003e ATCC 8014\u003c\/td\u003e\n\u003ctd\u003eGood growth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInhibition: \u003cem\u003eE. coli\u003c\/em\u003e ATCC 25922\u003c\/td\u003e\n\u003ctd\u003eInhibited\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInhibition: \u003cem\u003eS. aureus\u003c\/em\u003e ATCC 25923\u003c\/td\u003e\n\u003ctd\u003eInhibited\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"footer-note\"\u003eThe results reported in a Certificate of Analysis apply only to the batch identified on it. A certificate may not be reproduced except in full without prior written approval from Ausamics Pty Ltd. For laboratory use only. The user is responsible for determining the suitability of this product for their intended application and for ensuring its proper use, handling, and storage. Ausamics Pty Ltd does not warrant the suitability or performance of this product for any specific application unless expressly agreed in writing. To the extent permitted by applicable law, Ausamics Pty Ltd accepts no liability for loss or damage arising from improper use or handling of this product.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"AuSaMicS","offers":[{"title":"Default Title","offer_id":50973844799743,"sku":"AS-1451-500G","price":139.0,"currency_code":"AUD","in_stock":true}],"url":"https:\/\/ausamics.com.au\/products\/rogosa-agar-lbs-agar-as-1451","provider":"AuSaMicS","version":"1.0","type":"link"}