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streptomycin thallous acetate actidione (staa) agar  (BioLife Solutions)

 
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    BioLife Solutions streptomycin thallous acetate actidione (staa) agar
    Streptomycin Thallous Acetate Actidione (Staa) Agar, supplied by BioLife Solutions, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/product/streptomycin+thallous+acetate+actidione+(staa)+agar/streptomycin+thallous+acetate+actidione++staa++agar/pmc11719629-164-5-11
    Average 90 stars, based on 1 article reviews
    streptomycin thallous acetate actidione (staa) agar - by Bioz Stars, 2026-10
    90/100 stars

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    Related Articles

    Incubation:

    Article Title: Spectroscopic Data for the Rapid Assessment of Microbiological Quality of Chicken Burgers
    Article Snippet: A spread method was applied for the enumeration of Pseudomonas spp. on the substrate of Pseudomonas agar base with the selective supplement cephalothin-fucidin-cetrimide (Lab M Limited, Lancashire, UK), and incubated at 25 °C for 48 h; for B. thermosphacta on streptomycin thallous acetate-actidione agar (STAA, Biolife, Milan, Italy), incubated at 25 °C for 48 h; and for molds and yeasts on Rose Bengal chloramphenicol agar (RBC, Lab M Limited, Lancashire, UK), incubated at 25 °C for 5 days.

    Article Title: Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage.
    Article Snippet: Contents lists available at ScienceDirect International Journal of Food Microbiology j ourna l homepage: www.e lsev ie r .com/ locate / i j foodmicro Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage Efstathios Z. Panagou a,⁎, Olga Papadopoulou a, Jens Michael Carstensen b, George-John E. Nychas a a Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens GR-11855, Greece b DTU Compute, Technical University of Denmark, Richard Petersens Plads 321, Kgs.. Lyngby DK-2800, Denmark ⁎ Corresponding author.. Tel./fax: +30 210 5294693.

    Article Title: An automated ranking platform for machine learning regression models for meat spoilage prediction using multi-spectral imaging and metabolic profiling.
    Article Snippet: Appropriate serial dilutions were prepared with the same Ringer's solution and duplicate 0.1 or 1 mL samples of the appropriate dilutionswere spread or mixed on the following media: plate count agar (PCA, Biolife 4021452, Milano, Italy) for total viable counts (TVC), incubated at 30 °C for 48–72 h; Pseudomonas agar base (PAB, Biolife 401961,Milano, Italy) for Pseudomonas spp., incubated at 25 °C for 48–72 h;streptomycin thallous acetate-actidione agar (STAA, Biolife 402079,Milano, Italy) for B. thermosphacta, incubated at 25 °C for 72 h; and de Man–Rogosa–Sharpe medium (MRS, Biolife, 4017282, Milano, Italy) with pH adjusted to 5.7 with 10 N HCl, for lactic acid bacteria overlaid with the same medium and incubated at 30 °C for 48–72 h. All plates were examined visually for typical colony types and morphological characteristics that were associated with each growth medium.

    Article Title: Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes
    Article Snippet: The studied agar media were the following: plate count agar (CM0325, Oxoid, Basingstoke, UK) for the enumeration of total viable counts (TVC), incubated at 30 °C for 48–72 h; de Man–Rogosa–Sharp (MRS) medium (CM 0361, Oxoid, Basingstoke, UK) adjusted to pH 5.7, overlaid with the same medium for the enumeration of LAB incubated at 30 °C for 48–72 h; streptomycin thallous acetate-actidione agar (STAA, 4020792, Biolife, Milano, Italy) with STAA selective supplement (4240052, Biolife, Milano, Italy) for the enumeration of Brochothrix thermosphacta , incubated at 25 °C for 72 h; rose bengal chloramphenicol agar base (LAB036, LAB M, Lancashire, UK) with selective supplement (X009, LAB M, Lancashire, UK) for the enumeration of yeasts and molds incubated at 25 °C for 48–72 h; violet red bile glucose agar (CM 0485, Oxoid, Basingstoke, UK) overlaid with the same medium, for the enumeration of Enterobacteriaceae incubated at 37 °C for 24 h; Pseudomonas agar base (CM559, Oxoid, Basingstoke, UK) supplemented with CFC selective supplement (SR0103, Oxoid, Basingstoke, UK), for the enumeration of Pseudomonas spp. incubated at 25 °C for 48 h; Palcam agar (BK145HA, Biokar Diagnostics, Allonne, France) supplemented with Palcam selective supplement (BS00408, Biokar Diagnostics, Allonne, France) for the enumeration of L. monocytogenes incubated at 37 °C for 24 and 48 h. For the HPP-treated samples, incubation time was extended by 1–2 days in all growth media to allow recovery of lethally/sublethally injured or stressed by HPP treatment cells.

    Article Title: Improved Functionality, Quality, and Shelf Life of Merguez -Type Camel Sausage Fortified with Spirulina as a Natural Ingredient
    Article Snippet: Brochothrix thermosphacta was enumerated on streptomycin thallous acetate actidione (STAA) agar (Biolife s.r.l; Milano, Italy) incubated aerobically at 25 °C for 72 h. Lactic acid bacteria (LAB) were enumerated on De Man, Rogosa, and Sharpe agar (MRS; Oxoid, Madrid, Spain) incubated anaerobically at 30 °C for 48–72 h. The results are expressed as log CFU/gram.

    Article Title: Improved Functionality, Quality, and Shelf Life of Merguez -Type Camel Sausage Fortified with Spirulina as a Natural Ingredient.
    Article Snippet: Brochothrix thermosphacta was enumerated on streptomycin thallous acetate actidione (STAA) agar (Biolife s.r.l; Milano, Italy) incubated aerobically at 25 ◦C for 72 h. Lactic acid bacteria (LAB) were enumerated on De Man, Rogosa, and Sharpe agar (MRS; Oxoid, Madrid, Spain) incubated anaerobically at 30 ◦C for 48–72 h. The results are expressed as log CFU/gram.

    Article Title: Role of Microbial Interactions across Food-Related Bacteria on Biofilm Population and Biofilm Decontamination by a TiO 2 -Nanoparticle-Based Surfactant.
    Article Snippet: The media PALCAM Agar (Palcam, Biokar Diagnostics, Allonne, France, with selective supplement BS00408); TBX (OXOID, Hampshire, UK); Xylose Lysine Deoxycholate (XLD, Oxoid); Streptomycin Thallous Acetate-Actidione Agar (STAA, Biolife, Milano, Italy); VRBGA (VRBGA, OXOID, Hampshire, UK); De Man, Rogosa, and Sharpe agar (MRS ISO, LABM, Bury, UK); and Pseudomonas Agar Base with selective supplement (PAB, Biolife, Milano, Italy) were used for the enumeration of L. monocytogenes, E. coli, S. enteritidis, Br. thermosphacta, Enterobacteriaceae, lactic acid bacteria (LAB), and Ps. fragi, respectively.

    Article Title: Microbiological aspects and shelf life of processed seafood products.
    Article Snippet: BACKGROUND: Fresh fish and seafoods are very perishable products mainly owing to microbial activity of specific spoilage micro-organisms.. Application of hurdle technology leads to a variety of processed products with extended shelf life.. In this study, sensory evaluation and microbiological analysis were carried out on 17 processed seafood products stored at 4 ◦C to determine their shelf life and the predominant spoilage micro-organisms.

    Bacteria:

    Article Title: Spectroscopic Data for the Rapid Assessment of Microbiological Quality of Chicken Burgers
    Article Snippet: A spread method was applied for the enumeration of Pseudomonas spp. on the substrate of Pseudomonas agar base with the selective supplement cephalothin-fucidin-cetrimide (Lab M Limited, Lancashire, UK), and incubated at 25 °C for 48 h; for B. thermosphacta on streptomycin thallous acetate-actidione agar (STAA, Biolife, Milan, Italy), incubated at 25 °C for 48 h; and for molds and yeasts on Rose Bengal chloramphenicol agar (RBC, Lab M Limited, Lancashire, UK), incubated at 25 °C for 5 days.

    Article Title: Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage.
    Article Snippet: Contents lists available at ScienceDirect International Journal of Food Microbiology j ourna l homepage: www.e lsev ie r .com/ locate / i j foodmicro Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storage Efstathios Z. Panagou a,⁎, Olga Papadopoulou a, Jens Michael Carstensen b, George-John E. Nychas a a Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens GR-11855, Greece b DTU Compute, Technical University of Denmark, Richard Petersens Plads 321, Kgs.. Lyngby DK-2800, Denmark ⁎ Corresponding author.. Tel./fax: +30 210 5294693.

    Article Title: An automated ranking platform for machine learning regression models for meat spoilage prediction using multi-spectral imaging and metabolic profiling.
    Article Snippet: Appropriate serial dilutions were prepared with the same Ringer's solution and duplicate 0.1 or 1 mL samples of the appropriate dilutionswere spread or mixed on the following media: plate count agar (PCA, Biolife 4021452, Milano, Italy) for total viable counts (TVC), incubated at 30 °C for 48–72 h; Pseudomonas agar base (PAB, Biolife 401961,Milano, Italy) for Pseudomonas spp., incubated at 25 °C for 48–72 h;streptomycin thallous acetate-actidione agar (STAA, Biolife 402079,Milano, Italy) for B. thermosphacta, incubated at 25 °C for 72 h; and de Man–Rogosa–Sharpe medium (MRS, Biolife, 4017282, Milano, Italy) with pH adjusted to 5.7 with 10 N HCl, for lactic acid bacteria overlaid with the same medium and incubated at 30 °C for 48–72 h. All plates were examined visually for typical colony types and morphological characteristics that were associated with each growth medium.

    Article Title: Quality and Safety of Fresh Chicken Fillets after High Pressure Processing: Survival of Indigenous Brochothrix thermosphacta and Inoculated Listeria monocytogenes
    Article Snippet: The studied agar media were the following: plate count agar (CM0325, Oxoid, Basingstoke, UK) for the enumeration of total viable counts (TVC), incubated at 30 °C for 48–72 h; de Man–Rogosa–Sharp (MRS) medium (CM 0361, Oxoid, Basingstoke, UK) adjusted to pH 5.7, overlaid with the same medium for the enumeration of LAB incubated at 30 °C for 48–72 h; streptomycin thallous acetate-actidione agar (STAA, 4020792, Biolife, Milano, Italy) with STAA selective supplement (4240052, Biolife, Milano, Italy) for the enumeration of Brochothrix thermosphacta , incubated at 25 °C for 72 h; rose bengal chloramphenicol agar base (LAB036, LAB M, Lancashire, UK) with selective supplement (X009, LAB M, Lancashire, UK) for the enumeration of yeasts and molds incubated at 25 °C for 48–72 h; violet red bile glucose agar (CM 0485, Oxoid, Basingstoke, UK) overlaid with the same medium, for the enumeration of Enterobacteriaceae incubated at 37 °C for 24 h; Pseudomonas agar base (CM559, Oxoid, Basingstoke, UK) supplemented with CFC selective supplement (SR0103, Oxoid, Basingstoke, UK), for the enumeration of Pseudomonas spp. incubated at 25 °C for 48 h; Palcam agar (BK145HA, Biokar Diagnostics, Allonne, France) supplemented with Palcam selective supplement (BS00408, Biokar Diagnostics, Allonne, France) for the enumeration of L. monocytogenes incubated at 37 °C for 24 and 48 h. For the HPP-treated samples, incubation time was extended by 1–2 days in all growth media to allow recovery of lethally/sublethally injured or stressed by HPP treatment cells.

    Article Title: Improved Functionality, Quality, and Shelf Life of Merguez -Type Camel Sausage Fortified with Spirulina as a Natural Ingredient
    Article Snippet: Brochothrix thermosphacta was enumerated on streptomycin thallous acetate actidione (STAA) agar (Biolife s.r.l; Milano, Italy) incubated aerobically at 25 °C for 72 h. Lactic acid bacteria (LAB) were enumerated on De Man, Rogosa, and Sharpe agar (MRS; Oxoid, Madrid, Spain) incubated anaerobically at 30 °C for 48–72 h. The results are expressed as log CFU/gram.

    Article Title: Improved Functionality, Quality, and Shelf Life of Merguez -Type Camel Sausage Fortified with Spirulina as a Natural Ingredient.
    Article Snippet: Brochothrix thermosphacta was enumerated on streptomycin thallous acetate actidione (STAA) agar (Biolife s.r.l; Milano, Italy) incubated aerobically at 25 ◦C for 72 h. Lactic acid bacteria (LAB) were enumerated on De Man, Rogosa, and Sharpe agar (MRS; Oxoid, Madrid, Spain) incubated anaerobically at 30 ◦C for 48–72 h. The results are expressed as log CFU/gram.

    Article Title: Role of Microbial Interactions across Food-Related Bacteria on Biofilm Population and Biofilm Decontamination by a TiO 2 -Nanoparticle-Based Surfactant.
    Article Snippet: The media PALCAM Agar (Palcam, Biokar Diagnostics, Allonne, France, with selective supplement BS00408); TBX (OXOID, Hampshire, UK); Xylose Lysine Deoxycholate (XLD, Oxoid); Streptomycin Thallous Acetate-Actidione Agar (STAA, Biolife, Milano, Italy); VRBGA (VRBGA, OXOID, Hampshire, UK); De Man, Rogosa, and Sharpe agar (MRS ISO, LABM, Bury, UK); and Pseudomonas Agar Base with selective supplement (PAB, Biolife, Milano, Italy) were used for the enumeration of L. monocytogenes, E. coli, S. enteritidis, Br. thermosphacta, Enterobacteriaceae, lactic acid bacteria (LAB), and Ps. fragi, respectively.

    Article Title: Microbiological aspects and shelf life of processed seafood products.
    Article Snippet: BACKGROUND: Fresh fish and seafoods are very perishable products mainly owing to microbial activity of specific spoilage micro-organisms.. Application of hurdle technology leads to a variety of processed products with extended shelf life.. In this study, sensory evaluation and microbiological analysis were carried out on 17 processed seafood products stored at 4 ◦C to determine their shelf life and the predominant spoilage micro-organisms.



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