MRS Broth (de Man, Rogosa & Sharpe)
Reference Liquid Medium for Lactic Acid Bacteria (LAB)
CAT No.: AS-1296
 
Overview
MRS Broth is the universal reference liquid culture medium for the cultivation, enrichment, enumeration, and maintenance of lactic acid bacteria (LAB). It supports the growth of virtually all LAB genera, including Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus thermophilus, Weissella, Oenococcus, and— with minor modification—Bifidobacterium.
Originally developed by de Man, Rogosa, and Sharpe (1960), MRS Broth is now the official standard medium specified in numerous international methods, including ISO 7889 / IDF 117 (yoghurt), ISO 15214, ISO 13722 (meat), and other dairy, probiotic, and fermented-food standards.
Ausamics MRS Broth is manufactured to deliver robust, reproducible growth of both fastidious and non-fastidious LAB strains.
 
Key Features & Benefits
Reference medium for lactic acid bacteria worldwide
Supports growth of aciduric and fastidious LAB
Tween 80 (Polysorbate 80) enhances membrane permeability and cell elongation
Sodium acetate & ammonium citrate suppress many non-LAB organisms
Rich carbon and nitrogen sources ensure luxuriant growth
Suitable for dairy, probiotic, fermented food, and industrial microbiology
 
Typical Applications
Enrichment and cultivation of LAB from:
Dairy products
Meat and fermented meats
Vegetables and silage
Beverages and fermented drinks
Probiotic products
MPN enumeration of Lactobacillus in foods
Growth of starter cultures and probiotic strains
Taxonomic, physiological, and research studies on LAB
 
Principle of the Medium
Low pH tolerance + Tween 80 promote growth of acid-tolerant LAB
Sodium acetate and diammonium citrate inhibit competing flora
Glucose and yeast extract provide abundant fermentable carbon and growth factors
Magnesium and manganese salts support enzymatic activity and LAB metabolism
 
Composition (per litre)
(Original formulation – de Man et al., 1960)
Peptone – 10.0 g
Meat Extract – 8.0 g
Yeast Extract – 4.0 g
Glucose – 20.0 g
Dipotassium Hydrogen Phosphate – 2.0 g
Tween 80 (Polysorbate 80) – 1.0 g
Diammonium Hydrogen Citrate – 2.0 g
Sodium Acetate – 5.0 g
Magnesium Sulfate·7H₂O – 0.2 g
Manganese Sulfate·4H₂O – 0.05 g
Final pH: 6.2 ± 0.2 at 25 °C
 
Preparation
Dissolve 52.25 g of dehydrated MRS Broth in 1 L purified water
Mix thoroughly (Tween 80 may require additional mixing time)
Dispense into tubes or flasks as required
Sterilize by autoclaving at 121 °C for 15 minutes
For strict anaerobes or Bifidobacterium:
Add 0.05 % L-cysteine·HCl before autoclaving to reduce redox potential.
 
Incubation
Mesophilic LAB: 30–37 °C
Streptococcus thermophilus: 42–45 °C
Incubation time: 24–72 hours
Atmosphere: Microaerobic or anaerobic (candle jar or 5–10 % CO₂)
 
Storage & Stability
Prepared broth: Store at 2–8 °C, use within 3 months
Dehydrated medium: Store at 15–30 °C, dry, tightly sealed
Intended Use
For laboratory use only, including dairy, food, probiotic, fermented-food, and industrial microbiology.
Not for human or veterinary use. Not for consumption.
 
Quality & Compliance
Reference formulation used globally since 1960
Suitable for ISO, IDF, and food microbiology standards
Performance comparable to leading international brands
 
Customs & Trade Information
HS / AHECC Code: 3821.00.00
Prepared culture media for development or maintenance of microorganisms
 
Why Buy MRS Broth from Ausamics?
Ausamics is an Australian supplier of microbiological culture media and laboratory reagents, offering:
Consistent batch quality
Clear technical documentation
Competitive alternatives to global brands
Local support with worldwide shipping
Reference medium for lactic acid bacteria worldwide
Supports growth of aciduric and fastidious LAB
Tween 80 (Polysorbate 80) enhances membrane permeability and cell elongation
Sodium acetate & ammonium citrate suppress many non-LAB organisms
Rich carbon and nitrogen sources ensure luxuriant growth
Suitable for dairy, probiotic, fermented food, and industrial microbiology
 
Typical Applications
Enrichment and cultivation of LAB from:
Dairy products
Meat and fermented meats
Vegetables and silage
Beverages and fermented drinks
Probiotic products
MPN enumeration of Lactobacillus in foods
Growth of starter cultures and probiotic strains
Taxonomic, physiological, and research studies on LAB