BCRC Number: 14473 Add To Bookmark
Organism: Eubacterium barkeri
Synonym: Clostridium barkeri
Author: (Stadtman et al.) Collins et al.
History: << DSM << ATCC << L. D. Smith VPI 5359 << I. Pastan
Other Collection No.: ATCC 25849; DSM 1223; NCIB 10623; VKM B-1775
Source: Potomac river mud, U. S. A.
Others: fermentation of nicotinic acid--B1381,B1382,B1383,B1802
Category: anaerobe
Growth Conditions: 30°C
Biosafety Level: 1
Oxygen Requirement: Anaerobic
Type Strain: YES
    Reference: B1,B3144
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.
Pastan, I., L. Tsai, and E. R. Stadtman. 1964. Nicotinic acid metabolism. J. Biol. Chem. 239: 902-906.
Kung, H. F., and T. C. Stadtman. 1971. Nicotinic aicd metabolism. J. Biol. Chem. 246: 3378-3388.
Imhoff, D., and J. R. Andreesen. 1979. Nicotinic acid hydroxylase from Clostridium barkeri: selenium-dependent formation of active enzyme. FEMS Microbiol. Lett. 5: 155-158.
Pirzer, P., U. Lill, and H. Eggerer. 1979. Nicotinic acid metabolism: 2,3-dimethylmalate lyase. Hoppe Seyler's Z. Physiol. Chem. 360: 1693-1702.
Collins, M. D., Lawson, P. A., Willems, A., Cordoba, J. J., Fernandez-Garayzabal, J., Garcia, P., Cai, J., Hippe, H., Farrow, J. A. E. 1994. The phylogeny of the genus Clostridium: proposal of five new genera and eleven new species combinations. Int. J. Syst. Bacteriol. 44: 812-826.


CHOPPED MEAT MEDIUM with Carbohydrates I
0.025% Resazurin solution4.0 mL
1N NaOH25.0 mL
Cellobiose1.0 g
Distilled water1.0 L
Glucose4.0 g
Ground beef (fat free)500.0 g
K2HPO45.0 g
L-cysteine·HCl0.5 g
Maltose1.0 g
Peptone30.0 g
Starch1.0 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. Add 0.4% glucose, 0.1% cellobiose, 0.1% maltose, and 0.1% soluble starch before adding cysteine.


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