Chocolate Agar
From WikiLectures
Chocolate agar is a modification of blood agar, produced by adding blood to hot agar. Thermal lysis releases some growth factors from the blood cells, such as hemin and NAD, so chocolate agar is suitable for culture-intensive bacteria such as Haemophilus and Neisseria. Unlike blood agar, it does not undergo hemolysis.
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Used Literature[edit | edit source]
- JULÁK, Jaroslav. Praktická cvičení a semináře z lékařské mikrobiologie. 1. edition. 2003. ISBN 80-246-0750-6.
