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Sabouraud agar

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It was created by, and is named after, Raymond Sabouraud in 1892. In 1977 the formulation was adjusted by Chester W. Emmons when the pH level was brought closer to the neutral range and the dextrose concentration lowered to support the growth of other microorganisms. The acidic pH (5.6) of traditional Sabouraud agar inhibits bacterial growth. Peptones are complex digests and can be a source of variability in Sabouraud agar.

Typical composition

Sabouraud agar is commercially available and typically contains:

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