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 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%..........................................................20.0mL
pH 7.0 ± 0.2 at 25°C
Egg Yolk Emulsion, 50%:
Composition per 100.0mL:
Chicken egg yolks..............................................................................2
NaCl (0.9% solution)...............................................................10.0mL
Preparation of Egg Yolk Emulsion, 50%: Soak eggs with 1:100
dilution of saturated mercuric chloride solution for 1 min. Crack eggs
and separate yolks from whites. Beat to form emulsion. Measure
10.0mL of egg yolk emulsion and add to 10.0mL of 0.9% NaCl solu-
tion. Mix thoroughly. Filter sterilize. Warm to 45°–50°C.
Preparation of Medium: Add components, except egg yolk emul-
sion, to distilled/deionized water and bring volume to 980.0mL. 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 sterile egg
yolk emulsion. Mix thoroughly. Pour into sterile Petri dishes. Allow
plates to dry at 35°C for 24 hr.
Use: For the cultivation of Yersinia enterocolitica.