Anaerobic Egg Yolk Base with Egg Yolk Emulsion

[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 Base with Egg Yolk Emulsion
Composition per liter:
Agar............................................................................................20.0g
Proteose peptone.........................................................................20.0g
Casein enzymatic hydrolysate ......................................................5.0g
Yeast extract..................................................................................5.0g
NaCl..............................................................................................5.0g
Egg yolk emulsion...................................................................80.0mL
pH 7.0 ± 0.2 at 25°C
Source: This medium is available from HiMedia.
Egg Yolk Emulsion:
Composition per liter:
Egg yolks.................................................................................30.0mL
NaCl, 0.9% solution.................................................................70.0mL
Preparation of Egg Yolk Emulsion:  Soak eggs with 1:100 dilu-
tion of saturated mercuric chloride solution for 1 min. Crack 11 eggs
and separate yolks from whites. Mix egg yolks. Measure 30.0mL of
egg yolk emulsion and add to 70.0mL of 0.9% sterile NaCl solution.
Mix thoroughly. Warm to 45°–50°C.

Preparation of Medium: Add components, except egg yolk emul-
sion, to distilled/deionized water and bring volume to 920.0mL. 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.
Use: For the cultivation of Clostridium perfringens from foods.