chopped_meat_medium

Overview

External ontology

mediadive.medium:J461 (source link unavailable) — CHOPPED MEAT MEDIUM

Applications

• Microbial cultivation

pH

7.0

Notes

Source: JCM | Link: https://www.jcm.riken.jp/cgi-bin/jcm/jcm_grmd?GRMD=461

Composition

flowchart LR
    CultureMech_002810["chopped_meat_medium"]
    ing0_Ground_beef["Ground beef"]
    CultureMech_002810 --> ing0_Ground_beef
    ing1_NaOH["NaOH"]
    CultureMech_002810 --> ing1_NaOH
    CHEBI_32145["CHEBI:32145"]
    ing1_NaOH -.-> CHEBI_32145
    ing2_Casitone["Casitone"]
    CultureMech_002810 --> ing2_Casitone
    ing3_Yeast_extract["Yeast extract"]
    CultureMech_002810 --> ing3_Yeast_extract
    ing4_K2HPO4["K2HPO4"]
    CultureMech_002810 --> ing4_K2HPO4
    CHEBI_131527["CHEBI:131527"]
    ing4_K2HPO4 -.-> CHEBI_131527
    ing5_Resazurin["Resazurin"]
    CultureMech_002810 --> ing5_Resazurin
    CHEBI_8806["CHEBI:8806"]
    ing5_Resazurin -.-> CHEBI_8806

Ingredients (6)

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. Add water to the filtrate to a final volume of 1.0 L and then add the following:
2. Boil, cool, add 0.5 g L-cysteine x HCl x H2O and adjust pH to 7.0. Dispense 7 ml into tubes containing meat particles (use 1 part meat particles to 4 or 5 parts fluid) under a N2 atmosphere and seal with butyl rubber stoppers. Autoclave at 121C for 30 min. For agar slants, use 15 g agar per 1.0 L medium. Alternatively, commercially available Cooked Meat Medium may be used (Oxoid CM81; Merck 10928; Difco 0267-01-7). The medium should be supplemented with 5 g/L yeast extract, 5 g/L K2HPO4, 1 mg/L resazurin, and 0.5 g/L L-cysteine x HCl x H2O.

Target organisms

No target organisms are recorded.

Provenance