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BCRC Number: 14548
Organism: Clostridium ghonii
Author: Prevot
History: << ATCC << L. DS. Smith, VPI 4897 << A. Prevot strain PEV
Other Collection No.: ATCC 25757 ;JCM 1400 ;VPI 4897 ;DSM 15049
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.


Agar (if necessary)20.0 g
Cysteine·HCl0.5 g
Distilled water1.0 L
Ground beef (fat free)500.0 g
Hemin solution (see below)10.0 mL
K2HPO45.0 g
Trypticase peptone30.0 g
Vitamin K1 solution (see below)0.2 mL
Yeast extract5.0 g
0.025% Resazurin solution4.0 mL
1N NaOH25.0 mL
Mix meat, water and NaOH and bring to a boil with stirring. Cool to room temperature, skim fat from surface, and filter, retaining both meat particles and filtrate. To filtrate, add sufficient distilled water to restore volumn to 1.0 L. To this filtrate, add trypticase peptone, yeast extract, K2HPO4, resazurin solution and agar (if necessary). Boil and cool medium under 80% N2, 10% CO2, and 10% H2, then add Cysteine-HCl, Hemin solution and Vitamin K1 solution. Adjust pH to 7.0. Anaerobically dispense 7 mL into tubes containing meat particles (1 part meat to 5 parts fluid) under the same gas phase.

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