Lactobacilli MRS Broth Food Grade
Also known as：MRS Broth · Lactobacilli MRS Broth · Food Grade · MRS Broth Food Grade · Food Grade MRS Broth · de Man Rogosa Sharpe Broth (Food Grade)
For the cultivation and propagation of lactobacilli and other lactic acid bacteria in food, starter culture, and probiotic production processes.
- Category
- Dehydrated Culture Media
- Dissolve per litre
- 55.15 g
- pH (25 °C)
- 6.0 ± 0.5
- Appearance
- Beige powder
- Pack sizes
- 500 g · 5 kg · 25 kg
- Certifications
- ISO 22000 · Halal
Data updated：2026-11-07
- Storage
- Store at 2–8 °C in sealed, dry, clean conditions.
- Shelf life
- 36 months from manufacture date when stored as directed.
Overview
Lactobacilli MRS Broth Food Grade is the food-grade liquid form of the standard MRS formulation, for activating, seed-culturing and scaling up lactobacilli, streptococci, pediococci and leuconostocs before fermentation. Soy and casein peptones replace meat peptone; polysorbate 80, sodium acetate and citric acid promote lactic acid bacteria and suppress competitors. Made from food-grade raw materials with Halal certification, probiotic and lactic acid bacteria producers can use it directly for starter preparation, with the same powder from R&D to production.
Principle
The medium is based on the formulation of de Man, Rogosa and Sharpe for the luxuriant growth of lactobacilli, with the animal tissue peptone and beef extract of the original replaced by casein and soy peptones.¹ Casein peptone, soy peptone, and yeast extract supply nitrogen, amino acids, peptides, B-group vitamins, and growth factors, and glucose serves as the fermentable carbohydrate and energy source. Polysorbate 80 provides the fatty acids required by many lactobacilli, while magnesium sulphate and the mineral supplement supply the ions essential for their metabolism. Dipotassium hydrogen phosphate buffers the medium, and sodium acetate and citrate inhibit many competing organisms. This grade is manufactured from food-grade raw materials, contains no meat-derived ingredients, and is intended for the propagation of lactic acid bacteria in food and probiotic manufacturing, including starter culture and seed preparation.²
Agar or broth: which to choose
MRS Agar is used for enumeration and single-colony isolation of lactic acid bacteria, the standard choice in fermented food and probiotic quality control. MRS Broth is used for strain activation, seed culture, and pre-fermentation scale-up. The two share the same formulation base and differ only in the solidifying agent.
Specifications
| Parameter | Specification |
|---|---|
| Appearance | Beige powder |
| pH (at 25°C) | 6.0 ± 0.5 |
Release specifications. Actual values are reported on the COA supplied with each batch.
Directions
Suspend 55.15 g of powder in 1 L of purified water. Heat with continuous stirring and bring to the boil for 1 minute. Dispense into suitable containers. Sterilize by autoclaving at 121°C for 15 minutes. Avoid overheating. Test the finished medium for performance using stable, standard control cultures.
Cultural response
| Test organism | ATCC | Growth |
|---|---|---|
| Lactobacillus delbrueckii subsp. lactis | 7830 | Good |
| Lactobacillus fermentum | 9338 | Good |
| Lactobacillus johnsonii | 11506 | Good |
Product highlights
- Food-grade raw materials, produced in an ISO 22000 certified facility
- Halal certified, suitable for the Malaysian, Indonesian, and Middle Eastern markets
- Manufactured to the standard formulation, 55.15 g per litre, pH 6.0 ± 0.5
- Performance verified against standard control strains before release (Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus johnsonii)
- Available in 500 g / 5 kg / 25 kg, from laboratory to industrial scale
- COA, specification sheet, and technical data sheet available; samples on request
- Manufactured in Taiwan with reliable supply
Food grade versus laboratory grade
Most culture media suppliers use laboratory-grade raw materials, which are held to lower standards for heavy metal residues, microbial contamination control, and traceability. That is adequate for pure research but not for applications with stricter raw-material requirements. STBIO manufactures with food-grade raw materials throughout, in a facility certified to ISO 22000 food safety management.
- Food microbiology laboratories working to ISO 17025 or equivalent requirements
- Biotech manufacturers exporting fermentation products and needing full raw-material traceability
- Organisations with ESG or compliance audit requirements across their supply chain
- Companies sourcing both Halal and non-Halal products who need one consistent material grade
Frequently asked questions
01How does food-grade MRS differ from standard MRS?
The food-grade version is manufactured from food-grade raw materials and replaces animal-derived nitrogen sources with plant- and yeast-based alternatives. It suits fermented foods and probiotic products that require Halal certification, vegetarian labelling, or full raw-material traceability. Performance is verified against standard control strains.
02How much powder per litre?
Use 55.15 g per litre of deionised water; pH after sterilisation 6.0 ± 0.5. Preparation and sterilisation conditions are given on the specification sheet.
03Which organisms is it suitable for?
Lactic acid bacteria, Probiotics, Gram-positive, Lactobacillus, Pediococcus, Leuconostoc, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermentum, Lactobacillus johnsonii. See the cultural response table and the specification sheet.
04Can it be used for food-grade applications?
Yes. It is made from food-grade raw materials in an ISO 22000 certified facility and is suitable for culturing starters for fermented products that are consumed directly.
05How is this product prepared?
Suspend 55.15 g of powder in 1 L of purified water. Heat with continuous stirring and bring to the boil for 1 minute. Dispense into suitable containers. Sterilize by autoclaving at 121°C for 15 minutes. Avoid overheating. Test the finished medium for performance using stable, standard control cultures.
06How should it be stored, and what is the shelf life?
Store at 2–8 °C in sealed, dry, clean conditions. 36 months from manufacture date when stored as directed.
07How do I request a bulk quotation, and can you provide a COA?
Yes. This product is available in 500 g, 5 kg, 25 kg. Tell us your application and volume when requesting a quotation; we reply within one working day and can supply the COA, specification sheet, and technical data sheet.
Academic citation
Products from this range have been cited as the culture media source in a peer-reviewed study by a National Taiwan University research team:
Chan et al. (2024). Single-strain probiotics enhance growth, anti-pathogen immunity, and resistance to Nocardia seriolae in grey mullet (Mugil cephalus) via gut microbiota modulation. Animal Microbiome, 6, 67. Springer Nature.
Media attribution: Tryptone Soy Broth, MRS medium, LB broth, beef extract, peptone, yeast extract, agar (STBIO, New Taipei, Taiwan)
Read the full paperUsed in these applications
Used in published research and patents
- Bifidobacterium breve, composition comprising Bifidobacterium breve or culture thereof, and use of Bifidobacterium breve or culture thereofUS Patent Application 2025/0213628 A1 2025 · TCI Co., Ltd. · Published application, not yet grantedIn the examples, 3 L of medium is prepared in a 5 L fermenter from food-grade MRS broth powder at 55 g/L, sterilised at 121 °C for 30 minutes, to culture Bifidobacterium breve.
- Single-strain probiotics enhance growth, anti-pathogen immunity, and resistance to Nocardia seriolae in grey mullet (Mugil cephalus) via gut microbiota modulationAnimal Microbiome 2024 · National Taiwan UniversityTryptic Soy Broth used for Nocardia seriolae, MRS medium for lactobacilli and LB broth for Bacillus subtilis natto.
- Publications
Further reading
References
- 1. de Man J. C., Rogosa M. and Sharpe M. E., 1960. A medium for the cultivation of lactobacilli. J. Appl. Bacteriol., 23:130-135.
- 2. ISO 22000, Food safety management systems — Requirements for any organization in the food chain, International Organization for Standardization, Geneva.