Elliker Broth (Lactobacilli Broth) is for cultivation of Lactobacilli and Streptococci of importance in dairy industry. Pack size is 5KG

Lactic acid bacteria found in dairy products are a diverse group consisting primarily of Streptococcus, Lactococcus, Leuconostoc and homofermentative and heterofermentative Lactobacillus species . Testing for lactic acid bacteria in dairy products may be useful for determining the cause of acid defects in products and evaluating lactic starter cultures and thus controlling the quality of curds, cheese, cultured milks etc. Elliker Broth, recommended by APHA, is used for culturing Streptococci and lactobacilli in the dairy industry (1). Elliker, Anderson and Hannesson developed Elliker Broth (2), which was further modified by McLaughlin (3). Casein enzymic hydrolysate and gelatin provide nitrogen to the organisms. Yeast extract serves as the source of vitamin. Dextrose, lactose and saccharose are the fermentable carbohydrates and hence the sources of energy. Sodium chloride maintains the osmotic equilibrium of the medium. With the addition of ascorbic acid, the medium becomes slightly acidic which supports the growth of lactobacilli. Sodium acetate has an inhibitory effect on gram-negative bacteria and moulds, without affecting the growth of lactobacilli. Directions: Suspend 48.5 grams in 1000 ml distilled water. Heat if necessary to dissolve the medium completely. Dispense as desired. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes.