[所屬分類:培養(yǎng)基配方] [發(fā)布時間:2021-7-5] [發(fā)布人:網站管理員2] [閱讀次數:] [返回]

Perfringens HiVeg Agar Base (O.P.S.P.)
with Antibiotics

山東拓普生物工程有限公司 培養(yǎng)基配方 http://www.jlkcpj.cn

Composition per liter:

Agar............................................................................................15.0g
Plant hydrolysate ........................................................................15.0g
Plant extract No. 2 ........................................................................7.0g
Papaic digest of soybean meal......................................................5.0g
Yeast extract..................................................................................5.0g
Tris buffer.....................................................................................1.5g
Ferric ammonium citrate...............................................................1.0g
Na 2 S 2 O 5 ........................................................................................1.0g
Antibiotic inhibitor..................................................................10.0mL
pH 7.3 ± 0.2 at 25°C
Source: This medium, without antibiotic inhibitor, is available as a
premixed powder from HiMedia.
Antibiotic Inhibitor:
Composition per 10.0mL:
Sodium sulfadiazine......................................................................0.1g
Oleandomycin phosphate...........................................................0.5mg
Polymyxin B.......................................................................... 10,000U
Preparation of Antibiotic Inhibitor:  Add components to dis-
tilled/deionized water and bring volume to 10.0mL. Mix thoroughly.
Filter sterilize.
Preparation of Medium: Add components, except antibiotic inhibi-
tor, to distilled/deionized water and bring volume to 990.0mL. Mix thor-
oughly. Gently heat and bring to boiling. Autoclave for 15 min at 15 psi
pressure–121°C. Cool to 45°–50°C. Aseptically add sterile antibiotic in-
hibitor. Mix thoroughly. Pour into sterile Petri dishes or distribute into
sterile tubes.
Use: For the presumptive identification and enumeration of Clostrid-
ium perfringens in foods.