Bacteriological agar

for molecular biology

Agar-agar, Agar, Gum agar
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General description

Bacteriological agar is a colloidal substance and a cell wall component, obtained from Rhodoyceae (marine algae) and Gelidium sp. Agarose combined with agaropectin forms this polysaccharide. It is also called as agar-agar and is a polymer of galactoside. This agar is soluble in boiling water but not in cold water.


Bacteriological agar has been used:
  • as a component of ATCC agar for Escherichia coli culture
  • as one of the experimental diet feed for Atlantic salmon fry, to study the protein and lysine requirements for maintenance and for tissue accretion
  • as component of yeast extract peptone dextrose medium, Luria broth medium and synthetic complete drop out medium for Escherichia coli culture


1 kg in poly bottle

Biochem/physiol Actions

Bacteriological agar is commonly used as a culture medium for microorganism. It is useful for fermentation process. Agar-agar serves as a preservative in food processing. It also possesses various other applications such as an emulsifier, carrier, lubricant, stabilizer, laxative disintegrant in pharmaceutical and cosmetic industries. Agar-agar is also used in photographic emulsion.


A purified agar in which the original naturally occurring pigments, salts and miscellaneous matter have been reduced to a minimum.

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves


NONH for all modes of transport

WGK Germany


Certificate of Analysis

Certificate of Origin

Measuring the activity of protein variants on a large scale using deep mutational scanning
Fowler DM, et al.
Nature Protocols, 9(9), 2267-2267 (2014)
Decontamination of materials contaminated with Francisella philomiragia or MS 2 bacteriophage using PES-Solid, a solid source of peracetic acid
Buhr TL, et al.
Journal of Applied Microbiology, 117(2), 397-404 (2014)
Protein and lysine requirements for maintenance and for tissue accretion in Atlantic salmon (Salmo salar) fry
Abboudi T, et al.
Aquaculture (Amsterdam, Netherlands), 261(1), 369-383 (2006)
Natural Food Antimicrobial Systems, 417-417 (2000)
Handbook of Fillers, Extenders, and Diluents, 223-223 (2007)
Yeast Drop Out Bulletin. The selection of plasmids in yeast is based on the use of auxotrophic mutant strains, which cannot grow without a specific medium component (an amino acid, purine or pyrimidine). Transformation with a plasmid containing the mutated gene enables the transformant to grow on a medium lacking the required component. Although yeast can grow on a synthetic medium without any amino acids, better yield and growth rate can be achieved on richer media.
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