Media kultur yang digunakan untuk pertumbuhan mikroorganisme, terutama untuk isolasi dan identifikasi bakteri yang memfermentasi glukosa (dextrose). Media ini mengandung dextrose sebagai sumber karbon dan tryptone sebagai sumber nitrogen, yang mendukung pertumbuhan bakteri dengan kebutuhan nutrisi sederhana. Dextrose Tryptone Agar sering digunakan dalam uji biokimia untuk mengamati kemampuan bakteri dalam memfermentasi gula dan menghasilkan asam, yang dapat dideteksi dengan perubahan warna media akibat produksi asam. Media ini cocok digunakan dalam penelitian mikrobiologi dan pengujian kualitas pangan.

Detect and enumerate flat-sour thermophiles and mesophiles in food products with Thermo Scientific Oxoid Dextrose Tryptone Agar (Dehydrated). The medium, evolved as a result of several years of research by Williams1 is most suitable for the cultivation and enumeration of the thermophilic bacteria causing flat-sour spoilage of canned food.

Canned foods are more often prone to flat sour spoilage due to contamination by either mesophilic or thermophilic aerobic spore formers.

Dextrose Tryptone Agar is a bacteriologically controlled medium for the detection and enumeration of thermophilic and mesophilic organisms in food products. Its use for routine cultural purposes is recommended by Cameron2 and the Association of Official Analytical Chemist3. Dextrose Tryptone Agar is also recommended by:

* Tanner4 for the examination of canned food, sugar, and starch for thermophilic bacteria of the Bacillusstearo thermophilus type (i.e. flat-sour spoilage bacteria).
* The American Public Health Association5 for the enumeration of mesophilic and thermophilic aerobic bacteria in sweetening agents used in frozen dairy foods.
* The National Canners Association6 for determination of the total plate and flat-sour count of thermophilic bacteria spores in ingredients, such as sugar and starch.
* The American Public Health Association7 for the enumeration of mesophilic organisms and flat-sour spores in sugars, starches and other complex carbohydrates; and for the enumeration of flat-sour thermophiles in cereals and cereal products, dehydrated fruits and vegetables, and spices.
* Baumgartner and Hersom8 for the examination of low and medium-acid canned food (above pH 4.5) for flat-sour thermophiles, mesophilic aerobes, and facultative anaerobes