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BCRC Number: 81109
Organism: Butyricicoccus pullicaecorum
Author: Eeckhaut et al
History: << DSMZ << E. Moore, CCUG << V. Eeckhaut, Lab. Microbiology, Ghent Univ., Belgium
Other Collection No.: DSM 23266; CCUG 55265; LMG 24109
Source: cecal content (4-week-old broiler chicken)
Growth Conditions: 37°C 3 day(s)
Biosafety Level: 1
Type Strain: YES
    Reference: B2507
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Eeckhaut, V., I. F. Van, E. Teirlynck, F. Pasmans, V. Fievez, C. Snauwaert, F. Haesebrouck, R. Ducatelle, P. Louis, and P. Vandamme. 2008. Butyricicoccus pullicaecorum gen. nov., sp. nov., an anaerobic, butyrate-producing bacterium isolated from the caecal content of a broiler chicken. Int. J. Syst. Evol. Microbiol. 58 : 2799-2802.


'Lab-lemco' powder10.0 g
Peptone10.0 g
Cysteine·HCl0.5 g
NaCl5.0 g
CH3COONa3.0 g
Soluble starch1.0 g
Glucose5.0 g
Yeast extract3.0 g
Agar0.5 g
Distilled water1.0 L
Adjust pH to 6.8. Bring to the boil to dissolve completely. Autoclave at 121°C/15 min.
PY+X medium
Yeast extract 10.0 g
Salt solution 40.0 ml
Resazurin1.0 mg
L-Cysteine-HCl·H2O 0.5 g
Trypticase peptone5.0 g
Peptone from meat (pepsin-digested)5.0 g
D-Glucose5.0 g
Distilled water 1000.0 ml
Dissolve ingredients (except glucose and cysteine), boil medium for 1 min, then cool to room temperature under 100% N2 gas atmosphere. Add cysteine and adjust pH to 7.0. Thereafter, dispense under 100% N2 gas atmosphere in culture vessels and autoclave. After autoclaving add glucose or any other substrate from a sterile, anoxic stock solution prepared under N2.
Salt solution
CaCl2·2H2O0.25 g
MgSO4·7H2O0.5 g
K2HPO41.0 g
KH2PO41.0 g
NaHCO310.0 g
NaCl2.0 g
Distilled water 1000.0 ml

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