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Petragnani Medium

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

Composition per 2285.0mL:

Potato........................................................................................500.0g
Potato flour.................................................................................36.0g
Malachite Green............................................................................1.2g
Whole egg............................................................................1200.0mL
Whole milk............................................................................900.0mL
Egg yolk.................................................................................115.0mL
Glycerol ...................................................................................70.0mL
pH 7.2 ± 0.2 at 25°C
Source:  This medium is available as a prepared medium from BD Di-
agnostic Systems.
Preparation of Medium: Peel and dice potato. Add potato to
500.0mL of distilled/deionized water. Gently heat and bring to boiling.
Continue boiling for 30 min. Filter solids through two layers of cheese-
cloth. Combine potato solids with remaining components, except
whole egg, egg yolk, and glycerol. Mix thoroughly. Add glycerol. Gen-
tly heat while stirring and bring to boiling. Autoclave for 15 min at 15
psi pressure–121°C. Cool to 45°–50°C. Scrub the eggshells with soap.
Let stand in a soap solution for 30 min. Rinse in running water. Soak
eggs in 70% ethanol for 15 min. Break the eggs into a sterile container.
Homogenize by shaking. Filter through four layers of sterile cheese-
cloth into a sterile graduated cylinder. Measure out 1200.0mL. Add
separated egg yolks to another sterile container. Measure out 115.0mL.
Aseptically add homogenized whole egg and egg yolk to cooled sterile
basal medium. Mix thoroughly. Aseptically distribute into sterile tubes.
Inspissate at 85°–90°C (moist heat) for 45 min.
Use: For the isolation and cultivation of Mycobacterium species from clin-
ical specimens. For the cultivation and maintenance of Mycobacterium
smegmatis.