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Appendix G
Media Glossary
January 2006
Glossary of agars, broths and other reagents
Section G
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(PDF Version - 19 K)| Basal Medium | |
|---|---|
| Peptone | 4.0 g |
| Yeast extract | 1.0 g |
| Gelatin | 15.0 g |
| Agar | 15.0 g |
| Distilled water | 1.0 L |
| pH 7.2 ± 0.2 | |
Complete Medium:
Suspend basal ingredients in 1.0 L of distilled water, with constant stirring and boil to dissolve gelatin and agar. Autoclave 15 min at 121oC, cool to approximately 50oC and dispense.
| Basal Medium | |
|---|---|
| Gelatin | 2.0 g |
| Disodium hydrogen phosphate (Na2HPO4) | 10.0 g |
| Distilled water | 1.0 L |
| pH 6.2 ± 0.2 | |
Complete Medium:
Add ingredients to 800 mL of distilled water and dissolve by heating gently. Adjust pH to 6.2 with HCl. Add the remaining 200 mL of water (minus the volume of HCl used) and autoclave at 121oC for 20 min.
| Basal Medium | |
|---|---|
| Sodium chloride (NaCl) | 30.0 g |
| Gelatin | 15.0 g |
| Peptone | 4.0 g |
| Yeast extract | 1.0 g |
| Agar | 15.0 g |
| Distilled water | 1.0 L |
| pH 7.2 ± 0.2 | |
Complete Medium:
Add components to 1 L distilled water. Mix thoroughly, gently heat with constant stirring to prevent scorching and bring to a boil. Dispense into tubes or flasks and autoclave at 121oC for 15 min. Pour into Petri dishes or leave in tubes.
| Basal Medium | |
|---|---|
| Glycerol | 25.0 mL |
| Peptone | 1.0 g |
| Sodium chloride (NaCl) | 0.5 g |
| Distilled water | 75.0 mL |
| pH 7.0 ± 0.2 | |
Complete Medium:
Add ingredients to water, mix thoroughly and dispense 1-2 mL into screw-cap tubes. Autoclave 15 min at 121oC.
Note: For storage of cultures in freezer at -80oC (MFLP-46 Campylobacter species)
| Basal Medium | |
|---|---|
| Tryptose | 20.0 g |
| Dextrose | 1.0 g |
| D-Mannitol | 2.0 g |
| Sodium citrate | 5.0 g |
| Sodium desoxycholate | 0.5 g |
| Dipotassium phosphate (K2HPO4) | 4.0 g |
| Monopotassium phosphate (KH2PO4) | 1.5 g |
| Sodium chloride (NaCl) | 5.0 g |
| Distilled water | 1.0 L |
| pH 7.0 ± 0.2 | |
Complete Medium:
Dissolve ingredients in water. Autoclave at 121oC for 15 min. Avoid overheating.
