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Anaerobic Egg Yolk Agar (BAM M12)

[所屬分類:培養基配方] [發布時間:2021-11-1] [發布人:網站管理員2] [閱讀次數:] [返回]
Anaerobic Egg Yolk Agar
(BAM M12)

山(shan)東拓普生物工(gong)程有限(xian)公司(si) 培養基配方 //ljxinglong.com

Composition per liter:

Agar ..................................................................20.0g
Proteose peptone...............................................20.0g
Pancreatic digest of casein..................................5.0g
NaCl....................................................................5.0g
Yeast extract........................................................5.0g
Egg yolk emulsion, 50%............................... 80.0mL
pH 7.0 ± 0.2 at 25°C
Egg Yolk Emulsion, 50%:
Composition per 80.0mL:
Chicken egg yolks...................................... 2 or more
NaCl (0.85% solution) .................................. 40.0mL
Preparation of Egg Yolk Emulsion, 50%:
Wash fresh eggs wtih stiff brush and drain. Soak eggs
in 70% ethanol for 1 hr. Crack eggs aseptically and
separate yolks from whites. Drain contents of yolk
sacs into sterile stoppered graduate cylinder and dis
card sacs. Measure 40.0mL of egg yolk emulsion and
add 40.0mL of 0.85% NaCl solution. Mix thoroughly
by inverting graduate cylinder. Warm to 45°–50°C.
Preparation of Medium: Add components, ex
cept egg yolk emulsion, to distilled/deionized water
and bring volume to 1.0L. Mix thoroughly. Gently
heat and bring to boiling. Autoclave for 15 min at 15
psi pressure–121°C. Cool to 45°–50°C. Aseptically
add 80.0mL sterile egg yolk emulsion. Mix thor
oughly. Pour into sterile Petri dishes. Allow plates to
dry at ambient temperature for 2–3 days or at 35°C
for 24 hr. Check plates for contamination before use.
Use: For the cultivation of Yersinia enterocolitica.
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