Anaerobic Egg Yolk Agar (BAM M12)

[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
(BAM M12)
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%..........................................................80.0mL
pH 7.0 ± 0.2 at 25°C
Egg Yolk Emulsion, 50%:
Composition per 80.0mL :
Chicken egg yolks.................................................................2 or more
NaCl (0.85% solution).............................................................40.0mL
Preparation of Egg Yolk Emulsion, 50%: Wash fresh eggs with
stiff brush and drain. Soak eggs in 70% ethanol for 1 hour. Crack eggs
aseptically and separate yolks from whites. Drain contents of yolk sacs
into sterile stoppered graduate cylinder and discard sacs. Measure
40.0mL of egg yolk emulsion and add 40.0mL of 0.85% NaCl solution.
Mix thoroughly by inverting graduate cylinder. Warm to 45°–50°C.
Preparation of Medium: Add components, except egg yolk emul-
sion, to distilled/deionized water and bring volume to 1.0L. Mix thor-
oughly. 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 sterile
egg yolk emulsion. Mix thoroughly. Pour into sterile Petri dishes. Al-
low plates to dry at ambient temperature for 2–3 days or at 35°C for 24
hr. Check plates for contamination before use.
Use : For the cultivation of Yersinia enterocolitica.