Chemicals

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

Specifications

Peptic digest of animal tissue (Peptone) 6.00 G/L Beef extract 1.500 G/L Yeast extract 3.00 G/L Agar 15.00 G/L Final pH (at 25°C) 7.9 ñ 0.2

Specifications

Peptic digest of animal tissue (Peptone) 5.00 G/L Beef extract 1.500 G/L Yeast extract 1.500 G/L Dextrose 1.000 G/L Sodium chloride 3.500 G/L Dipotassium phosphate 3.680 G/L Potassium dihydrogen phosphate 1.320 G/L Final pH (at 25°C) 7.0 ñ 0.2

Specifications

Peptic digest of animal tissue (peptone) 6.000 G/L Beef extract 1.500 G/L Yeast extract 3.000 G/L Dextrose 1.000 G/L Agar 15.000 G/L pH range 6.40 - 6.80 Reaction reaction of 2.65% w/v aqueous solution at 25°C pH: 6.6 ñ 0.2

Specifications

Peptic digest of animal tissue (Peptone) 6.000 G/L Beef extract 1.500 G/L Yeast extract 3.000 G/L Agar 15.000 Final pH (at 25°C) 6.6 ñ 0.2

Specifications

Peptic digest of animal tissue (Peptone) 10.000 G/L Sodium chloride 10.000 G/L Dextrose 10.000 G/L Beef extract 2.500 G/L Yeast extract 5.000 G/L Agar 25.000 G/L Final pH (at 25°C) 6.1 ñ 0.2

Specifications

Casein enzymic hydrolysate g/L 17.0 Papaic digest of soybean meal g/L 3.0 Sodium chloride g/L 5.0 Dextrose g/L 2.5 Dipotassium phosphate g/L 2.5 Agar g/L 12.0 Final pH (at 25°C) 7.2 +/- 0.2

Specifications

Peptic digest of animal tissue Peptone) 6.000G/L Casein enzymic hydrolysate 4.000G/L Yeast extract 3.000 G/L Beef extract 1.500 G/L Dextrose 1.000 G/L Agar 15.000 G/L Final pH (at 25°C) 6.6 +/- 0.2

Specifications

Proteose peptone 10.000 G/L Casein enzymic hydrolysate 5.000 G/L Yeast exctract 5.000 G/L Dextrose 10.000 G/L Sodium chloride 5.000 G/L Sodium thioglycollate 2.000 G/L Sodium formaldehyde sulfoxylate 1.000 G/L Resazurin 0.002 G/L Agar 15.000 G/L Final pH (at 25°C) 7.2 ñ 0.2 G/L pH range 7.00 - 7.40 Reaction reaction of 3.5% w/v aqueous solution at 25°C pH 7.2 ñ 7.40 Directions : Suspend 53 grams in 1000 ml distilled water. Heat to boiling to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. Cool to 45-50°C. Mix well and pour into sterile Petri plates. Principle : Proteose peptone, casein enzymichydrolysate, yeast extract provides nitrogen, vitamin and amino acids. Dextrose is a carbohydrate source. This medium contains sodium thioglycollate and sodium formaldehyde sulphoxylate that provide adequate anaerobiosis, which is indicated by resazurin present in the medium. Resazurin imparts pink colour to the medium in presence of oxygen. Brewer devised this medium for use with Brewer anaerobic cover to permit surface growth of anaerobes and microaerophiles on agar without the use of anaerobic jar. For best results, use porous tops on the plates containing the medium during solidification to obtain a dry surface. After inoculation of the medium, cover with Brewer anaerobic petri plate cover. The sealing ring inside the cover should make a perfect contact with the medium and must not be broken before the end of the incubation period.