The different agar
Several types of agar are used for the development of antibiotic treatments. Blood agar is an agar that contains red blood cells that are usually derived from sheep blood. The pharmaceutical industry uses it to test the ability of certain bacteria to destroy red blood cells. Blood agar can be used to determine the presence of Group A Streptococcus. MacConkey Agar is composed of bile salts and is used to kill Gram-positive bacteria and to culture Enterobacteriaceae. Finally, the brown chocolate agar contains cooked red blood cells and is used to grow Haemophilus bacteria.
Food agar
If most agar plates are culture media used by the pharmaceutical industry, there is agar agar: agar agar. This food additive is used as a gelling product. It is composed of extracts of red algae. The agar agar is of plant origin, it is particularly suitable for people following a vegetarian diet and also low calorie diets. Indeed, the agar-agar contains no calories. It is found in many industrial pastries, jams and confectionery such as fruit pastes.
Several types of agar are used for the development of antibiotic treatments. Blood agar is an agar that contains red blood cells that are usually derived from sheep blood. The pharmaceutical industry uses it to test the ability of certain bacteria to destroy red blood cells. Blood agar can be used to determine the presence of Group A Streptococcus. MacConkey Agar is composed of bile salts and is used to kill Gram-positive bacteria and to culture Enterobacteriaceae. Finally, the brown chocolate agar contains cooked red blood cells and is used to grow Haemophilus bacteria.
Food agar
If most agar plates are culture media used by the pharmaceutical industry, there is agar agar: agar agar. This food additive is used as a gelling product. It is composed of extracts of red algae. The agar agar is of plant origin, it is particularly suitable for people following a vegetarian diet and also low calorie diets. Indeed, the agar-agar contains no calories. It is found in many industrial pastries, jams and confectionery such as fruit pastes.
