J461
461 .
CHOPPED MEAT MEDIUM
Inofficial medium: This medium was provided by external sources and is possibly not curated by experts.
Culture medium recipe
Vol.
×
Main sol. J461 #
ml
Equipment needed: Filter
Autoclave
| Compound | Amount | Unit | Conc. [g/L] | Conc. [mM] | |
|---|---|---|---|---|---|
|
Ground beef
(fat free) |
500 | g | 487.805 | - | |
| Distilled water | 1000 | ml | - | - | |
|
NaOH
(1 N) |
25 | ml | - | - | |
| 1 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. Add water to the filtrate to a final volume of 1.0 L and then add the following: | |||||
|
Casitone
(BD-Difco) |
30 | g | 29.268 | - | |
|
Yeast extract
(BD-Difco) |
5 | g | 4.878 | - | |
| K2HPO4 | 5 | g | 4.878 | 28.006 | |
| Resazurin | 1 | mg | 9.8e-4 | 0.004 | |
| 2 Boil, cool, add 0.5 g L-cysteine x HCl x H2O and adjust pH to 7.0. Dispense 7 ml into tubes containing meat particles (use 1 part meat particles to 4 or 5 parts fluid) under a N2 atmosphere and seal with butyl rubber stoppers. Autoclave at 121C for 30 min. For agar slants, use 15 g agar per 1.0 L medium. Alternatively, commercially available Cooked Meat Medium may be used (Oxoid CM81; Merck 10928; Difco 0267-01-7). The medium should be supplemented with 5 g/L yeast extract, 5 g/L K2HPO4, 1 mg/L resazurin, and 0.5 g/L L-cysteine x HCl x H2O. | |||||
Metadata
| Last modified: | 22.02.22 |
| Source: | JCM |
| Taxonomic range: | Bacteria |
| Medium type: | Complex medium |
| Final pH: | 7.0 |
| Equipment needed: | Autoclave, Filter |
| Edit in Medium builder | |
Associated strains
| All strains for this medium: | 3 |
Molecular composition
| Compound | Conc. [g/L] | Conc. [mM] |
|---|---|---|
| Ground beef | 487.805 | - |
| Casitone | 29.268 | - |
| K2HPO4 | 4.878 | 28.006 |
| Yeast extract | 4.878 | - |
| Resazurin | 9.8e-4 | 0.004 |
| Show more | ||
