Anaerobic Egg Yolk Agar

[所属分类:培养基配方] [发布时间:2019-10-14] [发布人:] [阅读次数:] [返回]

山东拓普生物工程有限公司

Shandong Tuopu Biol-Engineering Co.,Ltd

Anaerobic Egg Yolk Agar
Composition per 1080.0mL:
Agar ............................................................................................20.0g
Proteose peptone.........................................................................20.0g
NaCl..............................................................................................5.0g
Pancreatic digest of casein............................................................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 100.0mL:
Chicken egg yolks............................................................................11
Whole chicken egg.............................................................................1
NaCl (0.9% solution)...............................................................50.0mL
Preparation of Egg Yolk Emulsion, 50%: Soak whole eggs with
1:100 dilution of saturated mercuric chloride solution for 1 min. Crack
eggs and separate yolks from whites. Mix egg yolks with 1 chicken
egg. Beat to form emulsion. Measure 50.0mL of egg yolk emulsion and
add to 50.0mL of 0.9% NaCl solution. Mix thoroughly. Filter sterilize.
Warm to 45°–50°C.
Preparation of Medium: Add components, except egg yolk emul-
sion, 50%, 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 of
sterile egg yolk emulsion, 50%. Mix thoroughly. Pour into sterile Petri
dishes or distribute into sterile tubes. Allow plates to dry at 35°C for 24
hr.
Use:  For the cultivation of Clostridium species. For the cultivation of
Yersinia enterocolitica.