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Bacteria



BCRC Number: 80871
Organism: Turicibacter sanguinis
Author: Bosshard et al.
History: << DSMZ << P. P. Bosshard << J. Gubler; MOL361
Other Collection No.: DSM 14220 ;NCCB 100008
Source: human blood
Growth Conditions: 37°C 3 day(s)
Biosafety Level: 1
Oxygen Requirement: Anaerobic
Type Strain: YES
    Reference: B2416
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References



B2416
Bosshard, P. P., R. Zbinden, and M. Altwegg. 2002. Turicibacter sanguinis gen. nov., sp. nov., a novel anaerobic, Gram-positive bacterium. Int. J. Syst. Evol. Microbiol. 52 : 1263-1266.
 

Medium



191
CHOPPED MEAT MEDIUM with Carbohydrates I
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
0.025% Resazurin solution4.0 mL
1N NaOH25.0 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. Add 0.4% glucose, 0.1% cellobiose, 0.1% maltose, and 0.1% soluble starch before adding cysteine.

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