chopped_meat_medium_n2_co2

Overview

External ontology

mediadive.medium:78b (source link unavailable) — CHOPPED MEAT MEDIUM (N2/CO2)

Applications

• Microbial cultivation

pH

7.0

Notes

Source: DSMZ | Link: https://www.dsmz.de/microorganisms/medium/pdf/DSMZ_Medium78b.pdf

Composition

flowchart LR
    CultureMech_001928["chopped_meat_medium_n2_co2"]
    ing0_Ground_beef["Ground beef"]
    CultureMech_001928 --> ing0_Ground_beef
    ing1_NaOH["NaOH"]
    CultureMech_001928 --> ing1_NaOH
    CHEBI_32145["CHEBI:32145"]
    ing1_NaOH -.-> CHEBI_32145
    ing2_Casitone["Casitone"]
    CultureMech_001928 --> ing2_Casitone
    ing3_Yeast_extract["Yeast extract"]
    CultureMech_001928 --> ing3_Yeast_extract
    ing4_K2HPO4["K2HPO4"]
    CultureMech_001928 --> ing4_K2HPO4
    CHEBI_131527["CHEBI:131527"]
    ing4_K2HPO4 -.-> CHEBI_131527
    ing5_Sodium_resazurin["Sodium resazurin"]
    CultureMech_001928 --> ing5_Sodium_resazurin
    CHEBI_8806["CHEBI:8806"]
    ing5_Sodium_resazurin -.-> CHEBI_8806
    ing6_L_Cysteine_HCl_x_H2O["L-Cysteine HCl x H2O"]
    CultureMech_001928 --> ing6_L_Cysteine_HCl_x_H2O
    CHEBI_91248["CHEBI:91248"]
    ing6_L_Cysteine_HCl_x_H2O -.-> CHEBI_91248
    ing7_Haemin["Haemin"]
    CultureMech_001928 --> ing7_Haemin
    CHEBI_50385["CHEBI:50385"]
    ing7_Haemin -.-> CHEBI_50385
    ing8_Vitamin_K1["Vitamin K1"]
    CultureMech_001928 --> ing8_Vitamin_K1
    CHEBI_18067["CHEBI:18067"]
    ing8_Vitamin_K1 -.-> CHEBI_18067
    ing9_Ethanol["Ethanol"]
    CultureMech_001928 --> ing9_Ethanol
    CHEBI_16236["CHEBI:16236"]
    ing9_Ethanol -.-> CHEBI_16236
    ing10_Vitamin_K3["Vitamin K3"]
    CultureMech_001928 --> ing10_Vitamin_K3
    CHEBI_28869["CHEBI:28869"]
    ing10_Vitamin_K3 -.-> CHEBI_28869

Ingredients (11)

Preparation

1. Use lean beef or horse meat. Remove fat and connective tissue before grinding. Mix meat, water and NaOH, then boil for 15 min with stirring. Cool to room temperature, skim fat off surface, and filter, retaining both meat particles and filtrate. To the filtrate add Casitone, yeast extract, hydrogen phosphate and resazurin, then add water to a final volume of 700 ml. Sparge medium with 80% N2 and 20% CO2 gas mixture for 30 - 45 min to make it anoxic, then add cysteine and adjust pH to 7.0. Dispense medium under same gas atmosphere into anoxic Hungate-type tubes containing meat particles (use ca. 7 ml liquid medium for 1 - 2 g meat particles), then autoclave at 121°C for 20 min.
2. In some cases (as indicated in the catalogue) the addition of Haemin and Vitamin K1 or Vitamin K3 is necessary. Add to 1000 ml of medium after autoclaving:
3. Dissolve 50 mg haemin in 1 ml 1 N NaOH; make up to 100 ml with distilled water and filter sterilize. Store refrigerated.
4. Dissolve 0.1 ml of vitamin K1 in 20 ml 95% ethanol and filter sterilize. Store refrigerated in a brown bottle.
5. Dissolve 5 mg vitamin K3 in 1 ml 95% ethanol, dilute to 0.05 mg/ml in water and filter sterilize. Store refrigerated in a brown bottle.

Target organisms

No target organisms are recorded.

Provenance

Merged from 1 source record.

• chopped_meat_medium_n2_co2 (CultureMech:001928)