chopped_meat_medium_for_treponema_sp

Overview

External ontology

mediadive.medium:78a (source link unavailable) — CHOPPED MEAT MEDIUM FOR TREPONEMA SP.

Applications

• Microbial cultivation

Notes

Source: DSMZ | Link: https://www.dsmz.de/microorganisms/medium/pdf/DSMZ_Medium78a.pdf

Composition

flowchart LR
    CultureMech_001927["chopped_meat_medium_for_treponema_sp"]
    ing0_L_Histidine["L-Histidine"]
    CultureMech_001927 --> ing0_L_Histidine
    CHEBI_15971["CHEBI:15971"]
    ing0_L_Histidine -.-> CHEBI_15971
    ing1_L_Serine["L-Serine"]
    CultureMech_001927 --> ing1_L_Serine
    CHEBI_17115["CHEBI:17115"]
    ing1_L_Serine -.-> CHEBI_17115
    ing2_L_Glutamine["L-Glutamine"]
    CultureMech_001927 --> ing2_L_Glutamine
    CHEBI_18050["CHEBI:18050"]
    ing2_L_Glutamine -.-> CHEBI_18050
    ing3_Vitamin_B12["Vitamin B12"]
    CultureMech_001927 --> ing3_Vitamin_B12
    CHEBI_176843["CHEBI:176843"]
    ing3_Vitamin_B12 -.-> CHEBI_176843
    ing4_Pantothenic_acid["Pantothenic acid"]
    CultureMech_001927 --> ing4_Pantothenic_acid
    CHEBI_7916["CHEBI:7916"]
    ing4_Pantothenic_acid -.-> CHEBI_7916
    ing5_Riboflavin["Riboflavin"]
    CultureMech_001927 --> ing5_Riboflavin
    CHEBI_17015["CHEBI:17015"]
    ing5_Riboflavin -.-> CHEBI_17015
    ing6_Pyridoxamine_hydrochloride["Pyridoxamine hydrochloride"]
    CultureMech_001927 --> ing6_Pyridoxamine_hydrochloride
    CHEBI_131531["CHEBI:131531"]
    ing6_Pyridoxamine_hydrochloride -.-> CHEBI_131531
    ing7_Biotin["Biotin"]
    CultureMech_001927 --> ing7_Biotin
    CHEBI_15956["CHEBI:15956"]
    ing7_Biotin -.-> CHEBI_15956
    ing8_Folic_acid["Folic acid"]
    CultureMech_001927 --> ing8_Folic_acid
    CHEBI_27470["CHEBI:27470"]
    ing8_Folic_acid -.-> CHEBI_27470
    ing9_Nicotinic_acid["Nicotinic acid"]
    CultureMech_001927 --> ing9_Nicotinic_acid
    CHEBI_15940["CHEBI:15940"]
    ing9_Nicotinic_acid -.-> CHEBI_15940
    ing10_Nicotine_amide["Nicotine amide"]
    CultureMech_001927 --> ing10_Nicotine_amide
    CHEBI_17154["CHEBI:17154"]
    ing10_Nicotine_amide -.-> CHEBI_17154
    ing11_alpha_lipoic_acid["alpha-lipoic acid"]
    CultureMech_001927 --> ing11_alpha_lipoic_acid
    CHEBI_16494["CHEBI:16494"]
    ing11_alpha_lipoic_acid -.-> CHEBI_16494
    ing12_p_Aminobenzoic_acid["p-Aminobenzoic acid"]
    CultureMech_001927 --> ing12_p_Aminobenzoic_acid
    CHEBI_30753["CHEBI:30753"]
    ing12_p_Aminobenzoic_acid -.-> CHEBI_30753
    ing13_Thiamine_HCl_x_2_H2O["Thiamine-HCl x 2 H2O"]
    CultureMech_001927 --> ing13_Thiamine_HCl_x_2_H2O
    CHEBI_132751["CHEBI:132751"]
    ing13_Thiamine_HCl_x_2_H2O -.-> CHEBI_132751
    ing14_Ground_beef["Ground beef"]
    CultureMech_001927 --> ing14_Ground_beef
    ing15_NaOH["NaOH"]
    CultureMech_001927 --> ing15_NaOH
    CHEBI_32145["CHEBI:32145"]
    ing15_NaOH -.-> CHEBI_32145
    ing16_Casitone["Casitone"]
    CultureMech_001927 --> ing16_Casitone
    ing17_Yeast_extract["Yeast extract"]
    CultureMech_001927 --> ing17_Yeast_extract
    ing18_K2HPO4["K2HPO4"]
    CultureMech_001927 --> ing18_K2HPO4
    CHEBI_131527["CHEBI:131527"]
    ing18_K2HPO4 -.-> CHEBI_131527
    ing19_Resazurin["Resazurin"]
    CultureMech_001927 --> ing19_Resazurin
    CHEBI_8806["CHEBI:8806"]
    ing19_Resazurin -.-> CHEBI_8806
    ing20_L_Cysteine_HCl["L-Cysteine HCl"]
    CultureMech_001927 --> ing20_L_Cysteine_HCl
    CHEBI_91247["CHEBI:91247"]
    ing20_L_Cysteine_HCl -.-> CHEBI_91247
    ing21_Agar["Agar"]
    CultureMech_001927 --> ing21_Agar
    CHEBI_2509["CHEBI:2509"]
    ing21_Agar -.-> CHEBI_2509
    ing22_Haemin["Haemin"]
    CultureMech_001927 --> ing22_Haemin
    CHEBI_50385["CHEBI:50385"]
    ing22_Haemin -.-> CHEBI_50385
    ing23_Vitamin_K3["Vitamin K3"]
    CultureMech_001927 --> ing23_Vitamin_K3
    CHEBI_28869["CHEBI:28869"]
    ing23_Vitamin_K3 -.-> CHEBI_28869
    ing24_Ethanol["Ethanol"]
    CultureMech_001927 --> ing24_Ethanol
    CHEBI_16236["CHEBI:16236"]
    ing24_Ethanol -.-> CHEBI_16236
    ing25_Vitamin_K1["Vitamin K1"]
    CultureMech_001927 --> ing25_Vitamin_K1
    CHEBI_18067["CHEBI:18067"]
    ing25_Vitamin_K1 -.-> CHEBI_18067

Ingredients (26)

Preparation

1. To the ready medium, add 50 ml/l amino acid solution and 5 ml/l vitamin solution. These solutions must not be prepared under anaerobic conditions.
2. Stir for some hours, filter sterilize the solution.
3. To make medium anoxic bring it to a boil, cool under 100% N2 gas atmosphere, add 0.5 g/l L-cysteine hydrochloride and adjust pH to 7.0. Dispense under 100% N2 gas atmosphere by filling 7 ml medium into anoxic 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.
4. 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:
5. 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:
6. Dissolve 50 mg haemin in 1 ml 1 N NaOH; make up to 100 ml with distilled water and filter sterilize. Store refrigerated.
7. 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.
8. Dissolve 0.1 ml of vitamin K1 in 20 ml 95% ethanol and filter sterilize. Store refrigerated in a brown bottle.

Target organisms

No target organisms are recorded.

Provenance