Peptone from casein 5.00 g Soya peptone 5.00 g Peptone bacteriological 5.00 g Yeast extract 2.50 g Ascorbic acid 0.50 g MgSO4 x 7 H2O 0.25 g Na2-?-glycerophosphate 19.00 g Lactose 5.00 g Distilled water 1000.00 ml Adjust pH to 6.9 ± 0.2. Lactose should be sterilized by filtration.
