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Mannitol Egg Yolk Polymyxin Agar (MYP Agar)

[所屬分類:培養基配方] [發布時間:2021-11-30] [發布人:網站管理員2] [閱讀次數:] [返回]
Mannitol Egg Yolk
Polymyxin Agar
(MYP Agar)

山東拓普生物工程有限公司 培養基配方 //ljxinglong.com

Composition per liter:

Agar ..................................................................12.0g
D-Mannitol ........................................................10.0g
Peptone .............................................................10.0g
NaCl..................................................................10.0g
Beef extract.........................................................1.0g
Phenol Red......................................................0.025g
Egg yolk emulsion, 50%............................... 50.0mL
Polymyxin B ................................................. 10.0mL
pH 7.2 ± 0.1 at 25°C
Source: This medium is available as a premixed
powder from Oxoid.
Egg Yolk Emulsion, 50%:
Composition per 100.0mL:
Chicken egg yolks.........................................variable
NaCl (0.85% solution) .................................. 40.0mL
Preparation of Egg Yolk Emulsion: Wash fresh
eggs wtih stiff brush and drain. Soak eggs in 70%
ethanol for 1 hr. Crack eggs aseptically and separate
yolks from whites. Remove egg yolks with a sterile
syringe or a wide-mouth pipet. Place 50.0mL of egg
yolks into a sterile container. Add 50.0mL sterile
0.85% saline.
Polymyxin B Solution:
Composition per 50.0mL:
Polymyxin B ..............................................500,000U
Preparation of Polymyxin B Solution: Add
polymyxin B to distilled/deionized water and bring
volume to 50.0mL. Mix thoroughly. Filter sterilize.
Preparation of Medium: Add components—ex
cept egg yolk emulsion, 50%, and polymyxin B solu
tion—to distilled/deionized water and bring volume
to 940.0mL. Mix thoroughly. Gently heat and bring
to boiling. Autoclave for 15 min at 15 psi pressure–
121°C. Cool to 49°C. Aseptically add 50.0mL of
sterile egg yolk emulsion, 50%, and 10.0mL of sterile
polymyxin B solution. Mix thoroughly. Pour into
sterile Petri dishes.
Use: For the cultivation and enumeration of Bacillus
cereus from foods.
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