IBI’s Potato Dextrose Agar is used for the isolation, identification, and cultivation of fungi. Potato dextrose agar is also used in the cultivation and isolation of yeasts and molds from dairy and food products. Lowering the pH to 3.5 ± 0.1 inhibits bacterial growth and aids in the isolation of fungi. Store at room temperature (less than 30⁰C), tightly sealed, and protect from moisture and light.
- Physical Specifications
- Certificate of Analysis
- SDS
- Technical Information
Physical Attributes:
Cas#: N/A
pH @ 25°C: 5.6 ± 0.2
Note: Grams per/liter may be adjusted to achieve desired performance.
Molecular Biology Specifications:
Aspergillus niger ATCC 16404: Woolly; Black mycelium
Candida Albicans ATCC 10231: Off-white creamy colonies
Saccharomyces cerevisiae ATCC 9763: Off-white creamy colonies
Trychophyton mentagrophytes ATCC 9533: Off-white to tan; powdery
Certificate of Analysis Links:
Potato Dextrose Agar CofA- Lot#19H5034
Potato Dextrose Agar CofA_-_Lot#20C2023
Potato Dextrose Agar CofA_-_Lot#20H4005
Potato Dextrose Agar CofA_-_Lot#21A5003
Potato Dextrose Agar CofA - Lot_21E3014
Potato Dextrose Agar CofA - Lot#22B1012
Potato Dextrose Agar CofA - Lot#21K5001
Potato Dextrose Agar CofA - Lot#22L1002
Potato Dextrose Agar CofA - Lot# 23C3001
Potato Dextrose Agar CofA - Lot#23H3003
Potato Dextrose Agar CofA - Lot#24D3002
SDS Link:
Formula per Liter:
● Potato Infusion 4.0 gm
● Dextrose 20.0 gm
● Agar 15.0 gm
Preparation:
Mix 39.0 gm of the medium in 1 L of purified water until evenly dispersed. Heat with repeated stirring and boil for
one minute to dissolve completely. Distribute and autoclave at 121°C for 15 minutes. If desired, the pH of the
medium can be adjusted to 3.5 ± 0.1, prior to pouring plates, by the addition of 14 ml of sterile 10% tartaric acid to
melted sterile medium cooled to 45-50°C. Avoid reheating medium after the addition of the tartaric acid solution.
Recommended Use:
Potato Dextrose Agar is used for the isolation, identification, and cultivation of fungi. Potato Dextrose Agar is also
used in the cultivation and isolation of yeasts and molds from dairy and food products. Lowing the pH to 3.5 ± 0.1
inhibits bacterial growth and aids in the isolation of fungi.
Storage:
Store at room temperature (less than 30°C). Keep tightly sealed. Protect from moisture and light.
Warning:
Avoid contact to the eyes, respiratory system, and skin. Wear suitable protective clothing, gloves, and eye/face
protection. See Material Safety Data Sheet for additional information.