Dehydrated Media and Bases

Specifications

Casein enzymic hydrolysate 20.000 G/L Disodium phosphate 2.000 G/L Dextrose 1.000 G/L Potassium nitrate 1.000 G/L Agar 1.000 G/L Final pH (at 25°C) 7.2 ñ 0.2 Reaction reaction of 2.5 % w/v aqueous Solution at 25°C pH 7.2 ñ 0.2 Prepare the medium per label direction Inoculate and incubate at 35 ñ 2°C for 18 - 48 Hours

Specifications

Beef heart, infusion from 500.000 G/L Tryptose 10.000 G/L Sodium chloride 5.000 G/L Agar 15.000 G/L Final pH (at 25°C) 7.4 ñ 0.2 pH range 7.20 - 7.60 Reaction reaction of 4.0% w/v aqueous solution at 25°C pH 7.4 ñ 0.2

Specifications

Gelatine 30.000 G/L Casein enzymic hydrolysate 10.000 G/L Sodium chloride 10.000 G/L Agar 15.000 G/L Final pH (at 25°C) 7.2 ñ 0.2 Reaction reaction of 6.5% w/v aqueous solution at 25°C pH 7.2 ñ 0.2 Prepare the medium per label direction Inculate and incubate at 35 ñ 2°C for 24 - 48 Hours

Specifications

Peptone (g/L) 10.00 Lactose (g/L) 10.00 Dipotassium phosphate (g/L) 3.50 Sodium sulphite (g/L) 2.50 Basic fuchsin (g/L) 0.50 Agar (g/L) 15.00 Final pH (at 25°C) 7.5 +/- 0.2

Specifications

Peptic digest of animal tissue 10.000 G/L Dipotassium phosphate 2.000 G/L Lactose 5.000 G/L Sucrose 5.000 G/L Eosin - Y 0.40 G/L Methylene blue 0.065 G/L Agar 13.50 G/L Final pH at 25°C 7.2ñ0.2

Specifications

Casein enzymic hydrolysate 10.000 G/L Dextrose 5.00 G/L Bromocresol purple 0.040 Agar 15.00 G/L Final pH (at 25°C) 6.7ñ 0.2

Specifications

Tryptose 10.00 gms/lit. Meat Extract B 3.00 gms/lit. Dextrose (Glucose) 10.00 gms/lit. Sodium chloride 5.00 gms/lit. Agar 15.00 gms/lit. Final pH (at 25°C) 7.3 + 0.2

Specifications

Heart infusion solids (g/L) 10.00 Proteose peptone (g/L) 10.00 Lactose (g/L) 10.00 Sodium citrate (g/L) 20.00 Iron ammonium citrate (g/L) 2.00 Sodium deoxycholate (g/L) 5.00 Neutral red (g/L) 0.02 Agar (g/L) 13.50 Final pH (at 25°C) 7.5 +/- 0.2

Specifications

Sucrose 30.000 G/L Sodium nitrate 2.000 G/L Dipotassium phosphate 1.000 G/L Magnesium sulfate 0.500 G/L Potassium chloride 0.500 G/L Ferrous sulfate 0.010 G/L Agar 15.000 G/L Final pH (at 25°C) 7.3 ñ 0.2

Specifications

Proteose peptone 5.00 G/L Beef extract 3.00 G/L Lactose 10.00 G/L Crystal violet 0.0033 G/L Agar 15.00 G/L Final pH (at 25°C) 6.8 ñ 0.2

Specifications

Peptone, special 23.000 G/L Corn starch 1.000 G/L Sodium chloride 5.000 G/L Agar 15.000 G/L Final pH (at 25°C) 7.3 ñ 0.2 G/L

Specifications

Beef heart, infusion from g/L 500.0 Peptic digest of animal tissue g/L 10.0 Yeast extract g/L 3.5 Starch, soluble g/L 10.0 Charcoal g/L 4.0 Sodium chloride g/L 5.0 Agar g/L 18.0 Final pH (at 25°C) 7.3 +/- 0.2

Specifications

Casein enzymic hydrolysate 10.000 G/L Yeast extract 2.500 G/L Gelatin 30.000 G/L D-Mannitol 10.000 G/L Sodium chloride 55 .000 G/L Ammonium sulfate 75 .000 G/L Dipotassium phosphate 5.000 G/L Agar 15.000 G/L Final pH (at 25°C) 7.0 ñ 0.2

Specifications

Pancreatic Digest of Gelatin 20.00 G/L Magnesium Chloride 1.40 G/L Potassium Sulphate 10.00 G/L Cetrimide 0.30 G/L Agar 15.00 G/L Final pH (at 25°C) 7.2 + 0.2 Appearrance Homogenous free flowing powder

Specifications

Casein enzymic hydrolysate 10.000 G/L Peptic digest of animal tissue 10.000 G/L Yeast extract 2.000 G/L Dextrose 1.000 G/L Sodium chloride 5.000 G/L Sodium bisulfite 0.100 G/L Agar 15.000 G/L Final pH (at 25°C) 7.0 ñ 0.2 Reaction reaction of 4.31% w/v aqueous solutionat 25°C pH 7.0 ñ 0.2 Prepare the medium per label directions Inculate and incubate at 35 ñ 2°C for 24-74

Specifications

Peptic digest of animal tissue 10.000 G/L Sodium chloride 5.000 G/L Beef extract 3.000 G/L Bromo cresol purple 0.040 G/L Final pH ( at 25°C) 7.0+/-0.2

Specifications

Protease peptone 15.000 G/L Yeast extract 3.000 G/L Lactose 10.000 G/L Sucrose 10.000 G/L Sodium chloride 5.000 G/L Phenol red 0.080 G/L Brilliant green 0.0125 G/L Agar 12.000 G/L Final pH (at 25°C) 6.9 ñ 0.2

Specifications

Ingredients: Proteose Peptone (g/L) 15.00a Liver Extrate (g/L) 2.50 Yeast Extract (g/L) 5.00 Sodium Chloride (g/L) 5.00 Agar (g/L) 12.00 Final pH (at 25°C) 7.4 +/- 0.2 Instruction for use: Suspend 19.75 gr in 500 ml. distilled water. Boil to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121° C) for 15 minutes. Cool to 40 – 50 °C and aseptically add 7% v/v sterile defibrinated blood. Principle : Blood Agar Base formulations have been prepared using specially selected raw materials to support good growth of a wide variety of fastidious microorganisms. Proteose Peptone is the nitrogen source for Blood Agar Base No. 2 while Yeast Extract and Liver Digest provide essential carbon, vitamin, nitrogen and amino acids sources. It contains Sodium Chloride to maintain osmotic balance and Agar as a solidifying agent. Blood Agar Bases are relatively free of reducing sugars, which have been reported to adversely influence the hemolytic reactions of beta-hemolytic streptococci. Supplementation with blood (5-10%) provides additional growth factors for fastidious microorganisms and is the basis for determining hemolytic reactions. Hemolytic patterns may vary with the source of animal blood or type of base medium used. Chocolate agar for isolating Haemophilus and Neisseria species can be prepared from blood agar base No. 2 by supplementing the medium with 10% sterile defibrinated blood (chocolatized).

Specifications

Peptone 5.00 gms/lit. Meat extract B 3.00 gms/lit. Bile 40.00 gms/lit. Ferric citrate 0.50 gms/lit. Agar 15.00 gms/lit. Final pH (at 25°C) 6.6 + 0.2

Specifications

Casein enzymic hydrolysate 10.000 G/L Beef extract 5.000 G/L Yeast extract 1.000 G/L Glycine 12.000 G/L Sodium pyruvate 10.000 G/L Lithium chloride 5.000 G/L Agar 20.000 G/L Final pH (at 25°C) 7.0 ñ 0.2

Specifications

Casein enzymic hydrolysate 17.000 G/L Papaic digest of soyabean meal 3.000 G/L Sodium chloride 5.000 G/L Dextrose 2.500 G/L Dipotassium phosphate 2.500 G/L Agar 20.000 G/L Final pH (at 25°C) 7.2 ñ 0.2 pH range 7.00 - 7.40 Reaction of 5 % w/v aqueous solution solution at 25°C pH 7.2 ñ 0.2

Specifications

Peptic digest of animal tissue (Peptone) 6.00 G/L Yeast extract 3.00 G/L Beef extract 1.50 G/L Agar 15.00 G/L Final pH (at 25°C) 5.9 ñ 0.2

Specifications

Beef extract 1.500 G/L Yeast extract 3.000 G/L Pancreatic digest of gelatin 6.000 G/L Agar 15.000 G/L Final pH (at 25°C) 7.0 ñ 0.2 G/L