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Bacteria



BCRC Number: 14553 Add To Bookmark
Organism: Terrisporobacter glycolicus
Synonym: Clostridium glycolicum
Author: (Gaston and Stadtman) Gerritsen et al.
History: << ATCC << L. W. Gaston
Other Collection No.: ATCC 14880 ;DSM 1288 ;NCIMB 10632 ;KCTC 15333
Source: mud
Characterization:
Taxonomy : --B000459;
Others: 1.Rename as ATCC 14880 and Ref. no. B000459.
Category: anaerobe
Growth Conditions: 37°C
Biosafety Level: 1
Oxygen Requirement: Anaerobic
Type Strain: YES
    Reference: B1,B1834
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References



B000459
Gerritsen, J., S. Fuentes, W. Grievink, L. van Niftrik, B. J. Tindall, H. M. Timmerman, G. T. Rijkers, and H. Smidt. 2014. Characterization of Romboutsia ilealis gen. nov., sp. nov., isolated from the gastro-intestinal tract of a rat, and proposal for the reclassification of five closely related members of the genus Clostridium into the genera Romboutsia gen. nov., Intestinibacter gen. nov., Terrisporobacter gen. nov. and Asaccharospora gen. nov.. Int. J. Syst. Evol. Microbiol. 64: 1600-1616.
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.
B1834
Gaston, L. W., and E. R. Stadtman. 1963. Fermentation of ethylene glycol by Clostridium glycolicum, sp. n. J. Bacteriol. 85: 356-362.

Medium



1036
CDC anaerobic Blood Agar
Pancreatic Digest of Casein15.0 g
Soy peptone5.0 g
NaCl5.0 g
Yeast extract5.0 g
L-Cystine0.4 g
NaOH4.0 mL
Hemin(4.0% solution)5.0 mL
Vitamin K1(0.1% solution)1.0 mL
Agar15.0 g
Distilled water1.0 L
Defibrinated sheep blood50.0 mL
After autoclaved, when the medium cooling down to room temperature 45 degree celsius, added the defibrinated sheep blood.
229
MODIFIED CHOPPED MEAT MEDIUM
0.025% Resazurin solution4.0 mL
1N NaOH25.0 mL
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
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.
Hemin solution:
Dissolve 50 mg hemin in 1mL 1N NaOH, make up to 100 mL with distilled water. Store refrigerated.

Vitamin K1 solution:
Dissolve 0.15 mL of Vitamin K1 in 30 mL of 95% ethanol and filter sterile. Keep Vitamin K1 solution under refrigeration. Store in brown bottle.

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