chopped_meat_medium_with_carbohydrates

Overview

External ontology

mediadive.medium:110 (source link unavailable) — CHOPPED MEAT MEDIUM WITH CARBOHYDRATES

Applications

• Microbial cultivation

pH

7.0

Notes

Source: DSMZ | Link: https://www.dsmz.de/microorganisms/medium/pdf/DSMZ_Medium110.pdf

Composition

flowchart LR
    CultureMech_000544["chopped_meat_medium_with_carbohydrates"]
    ing0_Ground_beef["Ground beef"]
    CultureMech_000544 --> ing0_Ground_beef
    ing1_NaOH["NaOH"]
    CultureMech_000544 --> ing1_NaOH
    CHEBI_32145["CHEBI:32145"]
    ing1_NaOH -.-> CHEBI_32145
    ing2_Casitone["Casitone"]
    CultureMech_000544 --> ing2_Casitone
    ing3_Yeast_extract["Yeast extract"]
    CultureMech_000544 --> ing3_Yeast_extract
    ing4_K2HPO4["K2HPO4"]
    CultureMech_000544 --> ing4_K2HPO4
    CHEBI_131527["CHEBI:131527"]
    ing4_K2HPO4 -.-> CHEBI_131527
    ing5_Sodium_resazurin["Sodium resazurin"]
    CultureMech_000544 --> ing5_Sodium_resazurin
    CHEBI_8806["CHEBI:8806"]
    ing5_Sodium_resazurin -.-> CHEBI_8806
    ing6_D_Glucose["D-Glucose"]
    CultureMech_000544 --> ing6_D_Glucose
    CHEBI_17634["CHEBI:17634"]
    ing6_D_Glucose -.-> CHEBI_17634
    ing7_Cellobiose["Cellobiose"]
    CultureMech_000544 --> ing7_Cellobiose
    CHEBI_17057["CHEBI:17057"]
    ing7_Cellobiose -.-> CHEBI_17057
    ing8_Maltose["Maltose"]
    CultureMech_000544 --> ing8_Maltose
    CHEBI_17306["CHEBI:17306"]
    ing8_Maltose -.-> CHEBI_17306
    ing9_Starch["Starch"]
    CultureMech_000544 --> ing9_Starch
    CHEBI_28017["CHEBI:28017"]
    ing9_Starch -.-> CHEBI_28017
    ing10_L_Cysteine_HCl["L-Cysteine HCl"]
    CultureMech_000544 --> ing10_L_Cysteine_HCl
    CHEBI_91247["CHEBI:91247"]
    ing10_L_Cysteine_HCl -.-> CHEBI_91247
    ing11_Agar["Agar"]
    CultureMech_000544 --> ing11_Agar
    CHEBI_2509["CHEBI:2509"]
    ing11_Agar -.-> CHEBI_2509
    ing12_Haemin["Haemin"]
    CultureMech_000544 --> ing12_Haemin
    CHEBI_50385["CHEBI:50385"]
    ing12_Haemin -.-> CHEBI_50385
    ing13_Vitamin_K1["Vitamin K1"]
    CultureMech_000544 --> ing13_Vitamin_K1
    CHEBI_18067["CHEBI:18067"]
    ing13_Vitamin_K1 -.-> CHEBI_18067
    ing14_Ethanol["Ethanol"]
    CultureMech_000544 --> ing14_Ethanol
    CHEBI_16236["CHEBI:16236"]
    ing14_Ethanol -.-> CHEBI_16236
    ing15_Vitamin_K3["Vitamin K3"]
    CultureMech_000544 --> ing15_Vitamin_K3
    CHEBI_28869["CHEBI:28869"]
    ing15_Vitamin_K3 -.-> CHEBI_28869

Ingredients (16)

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 water to a final volume of 1000 ml, and then add:
2. To make medium anoxic boil it, cool under 100% N2 gas atmosphere, add 0.5 g/l L-cysteine hydrochloride and adjust pH to 7.0. Dispense under same gas atmosphere 7 ml medium into Hungate-type tubes (for strains demanding meat particles put those first into the tube (use 1 part meat particles to 4 or 5 parts fluid)). Autoclave at 121°C for 30 min. For agar slants use 15.0 g agar per 1000.0 ml medium.
3. 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: and either or
4. Dissolve 50 mg haemin in 1 ml 1 N NaOH; make up to 100 ml with distilled water and filter sterilize. Store refrigerated.
5. Dissolve 0.1 ml of vitamin K1 in 20 ml 95% ethanol and filter sterilize. Store refrigerated in a brown bottle.
6. 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