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Actinomycetes



BCRC Number: 16395 Add To Bookmark
Organism: Mycobacterium diernhoferi
Author: Tsukamura et al.
History: << DSMZ << I. Tarnok, SN 1418 << K. Diernhofer << M. Tsukamura, 41001
Other Collection No.: DSM 43524 ;ATCC 19340 ;JCM 6371
Source: Drinking trough for cows
Growth Conditions: 37°C
Biosafety Level: 1
Type Strain: YES
    Reference: B9127
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References



B9127
Tsukamura, M., van der Meulen, H. J., Grabow, W. O. K. 1983. Numerical taxonomy of rapidly growing, scotochromogenic Mycobacteria of the Mycobactrium parafortuitum complex: Mycobacterium austroafricanum sp. nov. and Mycobacterium diernhoferi sp. nov., nom. rev. Int. J. Syst. Bacteriol. 33: 460-469.

Medium



50
LOWENSTEIN MEDIUM, JENSEN (DIFCO 1017)
Glycerol12.0ml
Distilled water588.0ml
Homogenized egg1.0L
Lowenstein medium base (see below)37.2g
1.Suspend 37.2g of base in 600 ml distilled or deionized water containing 12 ml Bacto Glycerol and heat to boiling with constant agitation.
2.Sterilize in the autoclave for 15 minutes at 15 lbs pressure (121°C). Cool to 45-60°C.
3.Add the sterile base to 1 liter of a uniform suspension of fresh egg that was collected and suspended under aseptic conditions. Mix thoroughly,avoiding the inclusion of air bubbles.
4.Dispense the complete medium into sterile tubes or bottles,preferably screw capped.Arrange in a slant position in a suitable rack.
5.Coagulate the medium in an inspissator,water bath or autoclave at 85°C for 45 minutes.
6. You need for 1 l of egg mixture 20 - 25 fresh eggs (not older then 1 week). Clean the eggs, wipe away with 70% alcohol, open the eggs and homogenize the egg mixture carefully.
Lowenstein medium base:
L-asparagine3.6g
KH2PO42.4g
MgSO40.24g
Potato flour30.0g
Malachite green0.4g
Magnesium citrate0.6g

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