BCRC Number: 14471 Add To Bookmark
Organism: Clostridium cochlearium
Author: (Douglas et al.) Bergey et al.
History: << DSMZ << ATCC << L. S. McClung
Other Collection No.: ATCC 17787 ;DSM 1285 ;NCIB 10633
Category: anaerobe
Growth Conditions: 37°C
Biosafety Level: 1
Oxygen Requirement: Anaerobic
Type Strain: YES
    Reference: B1
Freeze-Dried for all NTD$ 5000 Order this item


Skerman, V. B. D., V. McGowan, and P. H. A. Sneath. 1980. Approved lists of bacterial names. Int. J. Syst. Bacteriol. 30 : 225–420.


Ground beef (fat free)500.0 g
1N NaOH25.0 mL
Distilled water1.0 L
Peptone30.0 g
Yeast extract5.0 g
L-cysteine·HCl0.5 g
K2HPO45.0 g
0.025% Resazurin solution4.0 ml
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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