Related information


Bacteria



BCRC Number: 14486 Add To Bookmark
Organism: Clostridium subterminale
Author: (Hall and Whitehead) Spray
History: << ATCC << L. DS. Smith VPI 2023
Other Collection No.: ATCC 25774
Category: anaerobe
Growth Conditions: 37°C
Biosafety Level: 1
Oxygen Requirement: Anaerobic
Type Strain: YES
    Reference: B1
Shipping/Field/Price:
Freeze-Dried for all NTD$ 5000 Order this item


References



B1
Skerman, V. B. D., V. McGowan, and P. H. A. Sneath. 1980. Approved lists of bacterial names. Int. J. Syst. Bacteriol. 30 : 225–420.

Medium



190
CHOPPED MEAT MEDIUM
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.

Tags



Related information


Bioresource Collection and Research Center

331, Shih-Pin Rd., Hsinchu 300193, Taiwan

Phone: +886-3-5223191

E-mail: bcrcweb@firdi.org.tw

Copyright © 2018.BCRC All rights reserved.

web maintainance: +886-3-5223191 ext 572

Privacy Policy        Cookie