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Specifications Antibiotic Assay media are used in the performance of antibiotic assays. Grove and Randall have elucidated those antibiotic assays and media in their comprehensive treatise on antibiotic assays (1). Schmidt and Moyer have reported the use of antibiotic assay medium for the liquid formulation used in the performance of antibiotic assay (2). These media are recommended by USP (3) and FDA (4).Nutrients and growth factors are supplied by the ingredients like peptic digest of animal tissue, casein enzymic hydrolysate, yeast extract and beef extract. Dextrose provides the carbon and energy source. Agar provides excellent medium for antibiotic diffusion and gives well-defined zones of inhibition. Higher pH provides the optimal conditions for activity of antibiotic and also supports the growth of the test organisms.Freshly prepared plates should be used for antibiotic assays. Test organisms are inoculated in sterile seed agar pre-cooled to 40-45°C and spread evenly over the surface of solidified base agar. All conditions in the microbiological assay must be controlled carefully.Storage and Shelf-life: Store below 30°C in tightly closed container and use freshly prepared medium. Use before expiry date on label.References: 1. Grove and Randall, 1955, Assay Methods of Antibiotics Medical Encyclopedia, Inc, New York. 2. Schmidt and Moyer, 1944; J. Bact, 47:199. 3. United States Pharmacopoeia 2009, US Pharmacopoeial Convention Inc, Rockville, MD 4. Tests and Methods of Assay of Antibiotics and Antibiotic containing Drugs, FDA, CFR, 1983. Title 21, part 436, Subpart D, Washington, D.C. U.S Government printing office, paragraphs 436, 100-436, 106 pg 242-259 (April 1).Quality ControlAppearanceCream to yellow homogeneous free flowing powderGellingLight yellow colored, clear to slightly opalescent gel forms in Petri platesColor and Clarity of prepared mediumYellow coloured slightly opalescent gel forms in Petri plates.ReactionReaction of 3.05% w/v aqueous solution at 25°C. pH : 8.3±0.2pH8.10-8.50Cultural ResponseM004: Cultural characteristics was observed after an incubation at 35-37°C for 18-24 hours.Composition**IngredientsGms/LitrePeptic digest of animal tissue (Peptone)6.000Casein enzymic hydrolysate4.000Yeast extract3.000Beef extract1.500Dextrose1.000Agar15.000Final pH ( at 25°C)8.3±0.2**Formula adjusted, standardized to suit performance parameter
