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This bacterial growth medium was developed in 1971 for Lactococcus species isolated from milk products. It was originally called M16 medium, but in 1975 Terzaghi and Sandine added disodium-β-glycerophosphate to the medium as a buffer, and named the new growth medium M17 medium. It was later found that the addition of disodium-β-glycerophosphate inhibits the growth of many Lactobacillus species.

Typical composition

Per 950 mL:

• 5.0 g Pancreatic digest of casein
• 5.0 g Soy Peptone
• 5.0 g Beef extract
• 2.5 g Yeast extract
• 0.5 g Ascorbic acid
• 0.25 g Magnesium sulfate
• 19.0 g Disodium-β-glycerophosphate
• 11.0 g Agar

Preparation:

• 1. Heat with frequent agitation and boil for 1 minute to completely dissolve.
• 2. Autoclave at 121 °C for 15 minutes. Cool to 50 °C.
• 3. Add 50 ml filter sterilized 10% lactose solution and mix well (the lactose can be exchanged to other carbohydrates e.g. glucose, resulting in GM17 medium)

References

1. Lowrie RJ, Pearce LE (1971). "The plating efficiency of bacteriophages of lactic streptococci". N.Z. J. Dairy Sci. Technol. 6: 166–171.
2. ^ Terzaghi BE, Sandine WE (1975). "Improved medium for lactic streptococci and their bacteriophages". Applied Microbiology. 29 (6): 807–813. doi:10.1128/am.29.6.807-813.1975. PMC 187084. PMID 16350018.
3. Shankar PA, Davies FL (1977). "A note on the suppression of Lactobacillus bulgaricus in media containing β-glycerophosphate and application of the media to selective isolation of Streptococcus thermophilus from yoghurt". International Journal of Dairy Technology. 30 (1): 28–30. doi:10.1111/j.1471-0307.1977.tb01162.x.

• Microbiological media