Effect of Different Commerical Agar Preparations on the Inhibitory Activities of Phenols

Abstract

The minimal inhibitory concentrations of 11 phenolic inhibitors were compared in five commercial agars and in nutrient broth. It was found that the brand of agar affected the end point obtained for a particular inhibitor, and that the degree of antagonism varied with each compound studied. The results indicate that there are at least two deleterious factors present in agar, one of which is water-soluble and one which is not. The major portion of the total antagonism was due to the water-soluble factor, which could be removed by washing the agar in warm distilled water prior to use in the test medium.