Oxoid CM0817B M17肉汤 M17 BROTH

Oxoid CM0817B M17肉汤 M17 BROTH

Dehydrated Culture Media

M17 BROTH

Code: CM0817

For improved growth of lactic streptococci and their bacteriophages.

用于改善乳酸链球菌及其噬菌体的生长。

Typical Formula*

gm/litre

Tryptone

5.0

Soya peptone

5.0

`Lab-Lemco’ powder

5.0

Yeast extract

2.5

Ascorbic acid

0.5

Magnesium sulphate

0.25

Di-sodium-glycerophosphate

19.0

pH 6.9 ± 0.2 @ 25°C

* Adjusted as required to meet performance standards

Directions
Suspend 37.25g in 950ml of distilled water and bring gently to the boil. Sterilize by autoclaving at 121°C for 15 minutes. Cool to 50°C and aseptically add 50ml of sterile lactose solution (10% w/v).

Lactose solution 10% (w/v)
Dissolve 10g of Lactose Code LP0070 in 100ml of distilled water. Sterilise by autoclaving at 121°C for 15 minutes or by membrane filtration through a 0.2mm membrane.

Description
M17 Broth has been produced in parallel with M17 Agar CM0785. Its use in conjunction with M17 Agar in bacteriophage assays has been described by Terzaghi and Sandine1. These workers also suggest that M17 Broth would be a suitable medium for the maintenance of starter cultures because of its considerable buffering capacity and the little effect it has on the subsequent acid-producing ability of these cultures.

Storage conditions and Shelf life
Store the dehydrated medium at 10-30°C and use before the expiry date on the label.
Store the prepared medium at 2-8°C.

Appearance
Dehydrated medium: Straw coloured, free-flowing powder
Prepared medium: Straw coloured solution

方向
将 37.25 克悬浮在 950 毫升蒸馏水中并轻轻煮沸。通过在 121°C 高压灭菌 15 分钟进行灭菌。冷却至 50°C 并在无菌条件下加入 50ml 无菌乳糖溶液 (10% w/v)。

乳糖溶液 10% (w/v)
将 10g Lactose Code LP0070 溶解在 100ml 蒸馏水中。通过在 121°C 高压灭菌 15 分钟或通过 0.2mm 膜进行膜过滤进行灭菌。

描述
M17 肉汤与 M17 琼脂 CM0785 平行生产。 Terzaghi 和 Sandine1 描述了它与 M17 琼脂在噬菌体测定中的结合使用。这些工作人员还建议,M17 Broth 将成为维持发酵剂培养物的合适培养基,因为它具有相当大的缓冲能力并且对这些培养物随后的产酸能力影响很小。

储存条件和保质期
将脱水培养基储存在 10-30°C 并在标签上的有效期之前使用。
将准备好的培养基储存在 2-8°C。

外貌
脱水介质:稻草色、自由流动的粉末
制备培养基:稻草色溶液

Positive controls: Expected results
Streptococcus thermophilus ATCC® 14485 Turbid growth
Negative control:
Lactobacillus bulgaricus ATCC® 11842 No growth

References
1. Terzaghi B. E. and Sandine W. E. (1975) Applied Microbiology 29. 807-813.
2. Anderson A. W. and Elliker P. R. (1953) J. Dairy Science 36. 161-167.
3. Reiter B. and Oram J. D. (1962) J. Dairy Res. 29. 63-77.
4. Shankar P. A. and Davies F. L. (1977) J. Soc. Dairy Technology 30. 28-30.
5. International Dairy Federation (1981) Joint IDF/ISO/AOAC Group E44.
6. International Organization for Standardization (1985) ISO/DIS 7889.

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