Petragnani Medium

[所属分类:培养基配方] [发布时间:2021-7-5] [发布人:网站管理员2] [阅读次数:] [返回]

Petragnani Medium

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

Composition per 2398.0mL:

Skim milk..................................................................................100.0g
Potato flour .................................................................................36.4g
L- Asparagine .................................................................................5.1g
Pancreatic digest of casein............................................................5.1g
Malachite Green............................................................................1.2g
Whole egg............................................................................1277.0mL
Egg yolk.................................................................................121.0mL
Glycerol ...................................................................................60.0mL
pH 7.0 ± 0.2 at 25°C
Source:  This medium is available as a prepared medium from BD Di-
agnostic Systems.
Preparation of Medium: Add components—except whole egg,
egg yolk, and glycerol—to distilled/deionized water and bring volume
to 940.0mL. Mix thoroughly. Add glycerol. Gently 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 cheesecloth into a sterile
graduated cylinder. Measure out 1277.0mL. Add separated egg yolks
to another sterile container. Measure out 121.0mL. Aseptically add ho-
mogenized 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
clinical specimens. For the cultivation and maintenance of Mycobacte-
rium smegmatis.