Based on the formulation of Saha, Sondag and Middlekauff, Raka-Ray No.3 Agar is for the detection of lactic acid bacteria in beer and for monitoring in-process beer quality.

It is recommended for this application by the European Brewing Convention (EBC) and the American Society of Brewing Chemists (ASBC). LAB199 Raka-Ray No.3 Agar Increased Gel Strength contains the same components as LAB198 Raka-Ray No.3 Agar, however the agar level has been increased to 27g/l.

Contamination of beer and the beer making process by members of the lactobacilli family results in spoilage, primarily through their production of metabolic products which are detrimental to the flavour of the final product. Detection of these organisms is complicated by their diverse nutritional and environmental requirements.

A number of different formulations have been described for the isolation of lactic acid bacteria in brewing products and processes. Raka-Ray Agar was developed by the addition of various growth promoting compounds to Universal Beer Agar. This work led to the recognition that the addition of sorbitan mono-oleate, liver extract and N-acetylglucosamine produced superior growth when compared to the standard Universal Beer Agar formulation.

Further investigations provided the basis for the final formula of Raka-Ray No. 3 Medium in which fructose is an essential carbohydrate source for Lactobacillus fructivorans. Maltose is present to allow the growth of lactobacilli which cannot utilise glucose. The media can be made selective against yeasts by the addition of 7mg/l cycloheximide (Actidione®) and against Gram-negative bacteria by the addition of 3g/l 2-phenylethanol.

Due to customer feedback regarding the soft gel strength of the standard formulation, Lab M has developed this modified version of Raka-Ray Agar with a higher gel strength. The increased gel strength is especially useful when performing surface plating techniques.