COAs

Protease peptone 15.000 G/L
Yeast extract 3.000 G/L
Lactose 10.000 G/L
Sucrose 10.000 G/L
Sodium chloride 5.000 G/L
Phenol red 0.080 G/L
Brilliant green 0.0125 G/L
Agar 12.000 G/L
Final pH (at 25°C) 6.9 ñ 0.2