Modified Thayer Martin Agar- Composition, Principle, Preparation, Results, Uses


Chocolate agar is a type of enriched growth medium that is used for the isolation of pathogenic bacteria, especially those that are fastidious and require special nutrients or factors to grow. Chocolate agar is a variant of blood agar, which contains red blood cells that have been lysed by heating to 80°C. The lysis of red blood cells releases hemoglobin, hemin (X factor), nicotinamide adenine dinucleotide (NAD or V factor), and other nutrients that are essential for the growth of bacteria such as Haemophilus influenzae and Neisseria meningitidis.