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Bacteria



BCRC Number: 14538 Add To Bookmark
Organism: Clostridium sartagoforme
Author: Partansky and Henry
History: << DSM << ATCC << L. DS. Smith, VPI 3195 << H. Haas
Other Collection No.: ATCC 25778 ;DSM 1292 ;NCIMB 10668
Category: anaerobe
Growth Conditions: 37°C
Biosafety Level: 1
Oxygen Requirement: Anaerobic
Type Strain: YES
    Reference: B1,B1823
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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.
B1823
Johnson, J. L., and B. S. Francis. 1975. Taxonomy of the clostridia: ribosomal ribonucleic acid homologies among the species. J. Gen. Microbiol. 88: 229-244.

Medium



191
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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