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BCRC Number: 14410 Add To Bookmark
Organism: Selenomonas noxia
Author: Moore et al.
History: << ATCC << L. V. H. Moore VPI D9B-5 << W. E. C. Moore
Other Collection No.: ATCC 43541
Source: human subgingival region
Category: anaerobe
Growth Conditions: 37°C
Biosafety Level: 1
Oxygen Requirement: Anaerobic
Type Strain: YES
    Reference: B1353
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Moore, L. V. H., J. L. Johnson, and W. E. C. Moore. 1987. Selenomonas noxia sp. nov., Selenomonas flueggei sp. nov., Selenomonas infelix sp. nov., Selenomonas dianae sp. nov. and Selenomonas artemidis sp. nov., from the human gingival crevice. Int. J. Syst. Bacteriol. 37 : 271–280.


CHOPPED MEAT MEDIUM with 0.5% Glucose
0.025% Resazurin solution4.0 mL
1N NaOH25.0 mL
Distilled water1.0 L
Glucose5.0 g
Ground beef (fat free)500.0 g
K2HPO45.0 g
L-cysteine·HCl0.5 g
Peptone30.0 g
Yeast extract5.0 g
Use lean beef or horse meat. Remove fat and connective tissue before grinding. Mix meat, water and NaOH and bring to a boil while stirring. Cool to room temperature, skim fat off surface, filter and retaining both meat particles and filtrate. Add sufficient distilled water to filtrate to restore 1.0 L original volume. To the filtrate add peptone, yeast extract, K2HPO4 and resazurin solution. Boil, then cool under O2-free nitrogen and 3% hydrogen, and add 0.5 g L-cysteine·HCl. Adjust pH to 7.0. Dispense 4-5 parts fluid to 1 part meat particles per test tube. Cap with rubber stoppers under N2 and H2 and autoclave in press for 15 minutes under fast exhaust.


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