LICNR Broth (Lysine Iron Cystine Neutral Red Broth)

[所属分类:培养基配方] [发布时间:2021-5-6] [发布人:网站管理员2] [阅读次数:] [返回]

LICNR Broth
(Lysine Iron Cystine Neutral Red Broth)

山东拓普生物工程有限公司 培养基配方 http://www.topbiol.com

Composition per 500.0mL:

L- Lysine·HCl...............................................................................10.0g
Mannitol........................................................................................5.0g
Pancreatic digest of casein............................................................5.0g
Yeast extract..................................................................................3.0g
Glucose.........................................................................................1.0g
Salicin...........................................................................................1.0g
Ferric ammonium citrate...............................................................0.5g
L- Cystine.......................................................................................0.1g
Na 2 S 2 O 3 ........................................................................................0.1g
Neutral Red...............................................................................0.025g
Novobiocin solution.................................................................10.0mL

pH 6.2 ± 0.2 at 25°C

Novobiocin Solution:
Composition per 10.0mL:
Novobiocin................................................................................0.015g
Preparation of Novobiocin Solution: Add novobiocin to dis-
tilled/deionized water and bring volume to 10.0mL. Mix thoroughly.
Filter sterilize.
Preparation of Medium: Add components, except novobiocin so-
lution, to distilled/deionized water and bring volume to 990.0mL. Mix
thoroughly. Gently heat and bring to boiling. Continue boiling for 2–3
min. Distribute into tubes in 10.0mL volumes. Autoclave for 15 min at
15 psi pressure–121°C. Cool to 45°–50°C. Aseptically add 0.1mL of
sterile novobiocin solution to each tube. Mix thoroughly.
Use:  For the rapid, presumptive detection of Salmonella in foods, food
ingredients, and feed materials.