The Rogosa agar was originally formulated in 1951 by Rogosa, Mitchell, and Wiseman (Rogosa et al., 1951) to grow lactobacilli selectively. It was later modified and is now available from many suppliers in a ready-to-use form (powder containing all ingredients) that can easily be used to prepare the Rogosa-agar plate. There can be a slight variation in the composition of Rogosa agar from different suppliers.
| Composition of Rogosa-Agar by Rogosa et al., 1951 | |
| Ingredients | For 1-liter |
| Trypticase | 10.0 g |
| Yeast extract | 5.0 g |
| Potassium dihydrogen phosphate (KH2PO4) | 6.0 g |
| Ammonium citrate | 2.0 g |
| Salt solution ! | 5 ml |
| Glucose | 20.0 g |
| Sorbitan mono-oleate | 1.0 g |
| Sodium acetate hydrate | 25.00 g |
| Acetic acid | 1.32 ml |
| Agar | 15 g |
| ! Salt solution (for 100 ml) | |
| MgSO4.7H2O | 11.5 g |
| MnSO4.2H2O * | 2.4 g |
| FeSO4.7H2O | 0.68 g |
| * You can use MnSO4.4H2O in place of MnSO4.2H2O. You need to add 2.8 g MnSO4.4H2O. | |
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