High grade Lysine Iron Agar is supplied by Micromaster. It is available in the form of a light yellow to greyish yellow homogeneous free flowing powder with a pH in the range of 6.5 to 6.9. It is advisable to store this product between 10-30C in a tightly closed container. Once opened, Lysine Iron Agar should be properly stored in a dry place, after tightly capping the bottle in order to prevent lump formation due to the hygroscopic nature of the product. Store this product in dry ventilated area, away from extreme temperatures and sources of ignition.

Quantity provided: 500g /pack

Lysine Iron Agar (LIA) is recommended for the differentiation of enteric organisms especially Salmonella arizonae based on their ability to decarboxylate or deaminate lysine and to form hydrogen sulphide (H₂S). Lysine deamination is an aerobic process which occurs on the slant of the media whereas lysine decarboxylation is an anaerobic process and occurs in the butt of the media. This is a sensitive medium for differentiating lactose fermenting and lactose non-fermenting Salmonella species. Peptone and yeast extract provide essential nutrients. Dextrose is a source of fermentable carbohydrate. Ferric ammonium citrate and sodium thiosulphate are indicators of H₂S formation. Cultures that produce hydrogen sulphide cause blackening of the medium due to ferrous sulphide production. Lysine decarboxylation causes an alkaline reaction (purple colour) to give the amine cadaverine and the organisms which do not decarboxylate lysine, produce acid butt (yellow colour). Organisms that deaminate lysine, form alpha - ketocarboxylic acid, which reacts with iron salt near the surface of the medium under the influence of oxygen to form reddish-brown compound.