Chocolate Agar

Chocolate agar with colonies of Francisella tularensis

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.

Links

Related Articles

• Agar Inoculation
• Blood Agar
• Cultivation Media

External Links

• Chocolate agar on Czech wiki

Used Literature

• JULÁK, Jaroslav. Praktická cvičení a semináře z lékařské mikrobiologie. 1. edition. 2003. ISBN 80-246-0750-6.