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Perfringens HiVeg Agar Base with Egg Yolk and Antibiotics (T.S.C./S.F.P. HiVeg Agar Base)
[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(shù):] [返回]
Perfringens HiVeg Agar Base
with Egg Yolk and Antibiotics
(T.S.C./S.F.P. HiVeg Agar Base)
Plant hydrolysate No. 1...............................................................15.0g
Papaic digest of soybean meal......................................................5.0g
Plant extract ..................................................................................5.0g
Yeast extract..................................................................................5.0g
Na 2 S 2 O 5 ........................................................................................1.0g
Ferric ammonium citrate...............................................................1.0g
Egg yolk emulsion...................................................................25.0mL
Perfringens SFP supplement......................................................4.0mL
Perfringens TSC supplement.....................................................4.0mL
pH 7.6 ± 0.2 at 25°C
Source: This medium, without egg yolk emulsion, perfringens SFP
supplement, and perfringens TSC supplement, is available as a pre-
mixed powder from HiMedia.
Egg Yolk Emulsion:
Composition per 100.0mL:
Chicken egg yolks..............................................................................9
Whole chicken egg.............................................................................1
NaCl (0.9% solution)...............................................................25.0mL
Preparation of Egg Yolk Emulsion: Soak eggs with 1:100 dilu-
tion of saturated mercuric chloride solution for 1 min. Crack eggs and
separate yolks from whites. Mix egg yolks with 1 chicken egg. Beat to
form emulsion. Measure 50.0mL of egg yolk emulsion and add to
50.0mL of 0.9% NaCl solution. Mix thoroughly. Filter sterilize. Warm
to 45°–50°C.
Perfringens SFP Supplement:
Composition per 10.0mL:
Kanamycin sulfate ...................................................................30.0mg
Polymyxin B..........................................................................75,000U
Preparation of Perfringens SFP Supplement: Add components
to distilled/deionized water and bring volume to 10.0mL. Mix thor-
oughly. Filter sterilize.
Perfringens TSC Supplement:
Composition per 10.0mL:
D -Cycloserine................................................................................1.0g
Preparation of Perfringens TSC Supplement: Add D -cycloser-
ine to distilled/deionized water and bring volume to 10.0mL. Mix thor-
oughly. Filter sterilize.
Preparation of Medium: Add components, except perfringens SFP
supplement, egg yolk emulsion, and perfringens TSC supplement, to
distilled/deionized water and bring volume to 975mL. Mix thoroughly.
Gently heat and bring to boiling. Distribute into tubes or flasks. Auto-
clave for 15 min at 15 psi pressure–121°C. Cool to 55°C. Aseptically
add 25.0mL egg yolk emulsion, 4.0mL perfringens SFP supplement,
and 4.00mL perfringens TSC supplement. Mix thoroughly. Pour into
sterile Petri dishes or distribute into sterile tubes.
Use: For the cultivation, enumeration, and presumptive identification
of Clostridium perfringens from foods.
with Egg Yolk and Antibiotics
(T.S.C./S.F.P. HiVeg Agar Base)
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 ............................................................................................15.0gPlant hydrolysate No. 1...............................................................15.0g
Papaic digest of soybean meal......................................................5.0g
Plant extract ..................................................................................5.0g
Yeast extract..................................................................................5.0g
Na 2 S 2 O 5 ........................................................................................1.0g
Ferric ammonium citrate...............................................................1.0g
Egg yolk emulsion...................................................................25.0mL
Perfringens SFP supplement......................................................4.0mL
Perfringens TSC supplement.....................................................4.0mL
pH 7.6 ± 0.2 at 25°C
Source: This medium, without egg yolk emulsion, perfringens SFP
supplement, and perfringens TSC supplement, is available as a pre-
mixed powder from HiMedia.
Egg Yolk Emulsion:
Composition per 100.0mL:
Chicken egg yolks..............................................................................9
Whole chicken egg.............................................................................1
NaCl (0.9% solution)...............................................................25.0mL
Preparation of Egg Yolk Emulsion: Soak eggs with 1:100 dilu-
tion of saturated mercuric chloride solution for 1 min. Crack eggs and
separate yolks from whites. Mix egg yolks with 1 chicken egg. Beat to
form emulsion. Measure 50.0mL of egg yolk emulsion and add to
50.0mL of 0.9% NaCl solution. Mix thoroughly. Filter sterilize. Warm
to 45°–50°C.
Perfringens SFP Supplement:
Composition per 10.0mL:
Kanamycin sulfate ...................................................................30.0mg
Polymyxin B..........................................................................75,000U
Preparation of Perfringens SFP Supplement: Add components
to distilled/deionized water and bring volume to 10.0mL. Mix thor-
oughly. Filter sterilize.
Perfringens TSC Supplement:
Composition per 10.0mL:
D -Cycloserine................................................................................1.0g
Preparation of Perfringens TSC Supplement: Add D -cycloser-
ine to distilled/deionized water and bring volume to 10.0mL. Mix thor-
oughly. Filter sterilize.
Preparation of Medium: Add components, except perfringens SFP
supplement, egg yolk emulsion, and perfringens TSC supplement, to
distilled/deionized water and bring volume to 975mL. Mix thoroughly.
Gently heat and bring to boiling. Distribute into tubes or flasks. Auto-
clave for 15 min at 15 psi pressure–121°C. Cool to 55°C. Aseptically
add 25.0mL egg yolk emulsion, 4.0mL perfringens SFP supplement,
and 4.00mL perfringens TSC supplement. Mix thoroughly. Pour into
sterile Petri dishes or distribute into sterile tubes.
Use: For the cultivation, enumeration, and presumptive identification
of Clostridium perfringens from foods.
