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Media No. 571 CHOPPED MEAT MEDIUM WITH CARBOHYDRATES
| Composition | capacity | unit | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Ground beef (fat free) | 500.0 | g | |||||||||
| NaOH 1 N | 25.0 | g | |||||||||
| Casitone | 30.0 | g | |||||||||
| Distilled water | 1000 | ml | |||||||||
| K2HPO4 | 5.00 | g | |||||||||
| Resazurin | 1.0 | mg | |||||||||
| Use lean beef or horse meat. Remove fat and connective tissue before grinding. Mix meat, water and NaOH, then boil for 15 min with stirring. Cool to room temperature, skim fat off surface, and filter, retaining both meat particles and filtrate. To the filtrate add water to a final volume of 1000 ml, and then add: | |||||||||||
| Glucose | 4.00 | g | |||||||||
| Yeast extract | 5.00 | g | |||||||||
| Starch (soluble) | 1.00 | g | |||||||||
| To make medium anoxic boil it, cool under nitrogen atmosphere, add 0.5 g/l cysteine hydrochloride and adjust pH to 7.0. Dispense anoxically 7 ml medium into Hungate tubes (for strains demanding meat particles put those first into the tube (use 1 part meat particles to 4 or 5 parts fluid)). Autoclave at 121?C for 30 min. For agar slants use 15 g agar per 1000.0 ml medium. In some cases (as indicated in the catalogue) the addition of Haemin and Vitamin K1 or Vit | |||||||||||
| Cellobiose | 1.00 | g | |||||||||
| Vitamin K1 or Vitamin K3 solution (see below) | 10.0 | ml | |||||||||
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| Haemin solution (see below) | 10.0 | ml | |||||||||
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| Maltose | 1.00 | g | |||||||||
| In some cases (as indicated in the catalogue) the addition of Haemin and Vitamin K1 or Vitamin K3 is necessary. Add to 1000 ml of medium after autoclaving | |||||||||||
** ph : -
** memo : To medium 18 add 0.4% glucose, 0.1% cellobiose, 0.1% maltose, and 0.1% soluble starch before adding cysteine.
** additional actions :