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McClung-Toabe Egg Yolk Agar, CDC Modified (CDC Modified McClung-Toabe Egg Yolk Agar)

[所属分类:培养基配方] [发布时间:2021-12-1] [发布人:网站管理员2] [阅读次数:] [返回]

McClung-Toabe Egg Yolk Agar,

CDC Modified

(CDC Modified McClung-Toabe

Egg Yolk Agar)

山东拓普生物工程有限公司培养基配方 http://www.topbiol.com

Composition per liter:

Pancreatic digest of casein................................40.0g

Agar ..................................................................25.0g

NaHPO4 ..............................................................5.0g

Yeast extract........................................................5.0g

D-Glucose............................................................2.0g

NaCl....................................................................2.0g

Egg yolk emulsion ...................................... 100.0mL

MgSO4 (5% solution) ..................................... 0.2mL

pH 7.4 ± 0.2 at 25°C

Egg Yolk Emulsion:

Composition:

Chicken egg yolks..................................................11

Whole chicken egg ..................................................1

Preparation of Egg Yolk Emulsion: Soak eggs

with 1:100 dilution of saturated mercuric chloride so

lution for 1 min. Crack eggs. Separate yolks from

whites for 11 eggs. Mix egg yolks with 1 chicken

egg.

Preparation of Medium: Add components, ex

cept egg yolk emulsion, to distilled/deionized water

and bring volume to 900.0mL. Mix thoroughly. Gen

tly heat while stirring and bring to boiling. Autoclave

for 15 min at 15 psi pressure–121°C. Cool to 60°C.

Aseptically add 100.0mL of sterile egg yolk emul

sion. Mix thoroughly. Pour into sterile Petri dishes in

20.0mL volumes.

Use: For the isolation, cultivation, and differentia

tion of anaerobic bacteria from foods. Bacteria that

produce lecithinase appear as colonies surrounded by

an insoluble opaque precipitate. Bacteria that pro

duce lipase activity appear as colonies with a sheen

or “pearly” surface. Bacteria that possess proteolytic

activity appear as colonies surrounded by a clear

zone.