05 May

CHOCOLATE AGAR BASE

By admin 0 Comments
SKU: sku-1038
Intended Use: 
Chocolate agar or chocolate blood agar (CBA), is a nonselective, enriched growth medium used for isolation of pathogenic bacteria. It is a variant of the blood agar plate, containing red blood cells that have been lysed by slowly heating to 80°C. Chocolate agar is used for growing fastidious respiratory bacteria, such as Haemophilus influenzae and Neisseria meningitidis. In addition, some of these bacteria, most notably H. influenzae, need growth factors such as nicotinamide adenine dinucleotide (factor V or NAD) and hemin (factor X), which are inside red blood cells; thus, a prerequisite to growth for these bacteria is the presence of red blood cell lysates. The heat also inactivates enzymes which could otherwise degrade NAD.
Product Code: 
TM 064
Principles: 
CHOCHOLATE AGAR BASE is used for isolation and cultivation of fastidious microorganisms like Neisseria gonorrhoeae. It can also be used for cultivation of aerobic, anaerobic and microaerophillic microorganisms. Medium contains Proteose peptone is a nitrogen source required for the growth of wide variety of organisms. Dextrose acts a carbon energy source. Disodium phosphate buffers the medium whereas sodium chloride maintains the osmotic equilibrium. Agar is the solidifying agent. This medium is supplemented with cofactor, which provides NAD to facilitate the growth of Haemophilus influenzae, Neisseria gonorrhoeae and Neisseria meningitidis. Heated sheep blood is added to give the medium its “chocolate” appearance. This medium is prepared, stored and dispensed under oxygen-free conditions to prevent the formation of oxidized products prior to use.
Technical Data: 
PDF icon TM-064_Chocolate_Agar_Base_TD.pdf

Product Category:

Product Description: 

Chocolate agar media, is a non-selective, enriched growth medium used for the isolation of pathogenic bacteria like Haemophilus influenza or Neisseria spp. The name of the medium is derived from its chocolate-brown colored appearance which is obtained by the lysis of red blood cells. The preparation of chocolate agar is done by slowly heating the blood agar medium containing red blood cells to a temperature of 80oC for initiating RBC lysis. The lysis of red blood cells allows release of growth factors like nicotinamide adenine dinucleotide (factor V or NAD) and hemin (factor X) into the medium which are utilized by the fastidious bacteria for their luxuriant growth. The medium is recommended for isolating microorganisms from clinical specimens like blood, vaginal or endocervical samples. With addition of supplements, Chocolate agar base acts a selective medium that supports the excellent growth of gonococcus when isolated from a mixed flora.