Heart Infusion Broth with Human Serum and Fresh Yeast Extract Preparation of Glucose Solution: Add D-glucose to distilled/deionized water and bring volume to 10.0mL. Mix thoroughly. Filter sterilize.
Preparation of Medium: Add components, except antibiotic inhibitor solution and glucose solution, to distilled/deionized water and bring volume to 980.0mL. Mix thoroughly. Gently heat and bring to boiling. Autoclave for 15 min at 15 psi pressure–121°C. Cool to 45°–50°C. Aseptically add sterile antibiotic inhibitor solution and glucose solution. Mix thoroughly. Aseptically distribute into sterile tubes or flasks.
Use: For the cultivation of Escherichia coli.
Heart Infusion Broth, HiVeg Composition per liter: Plant hydrolysate No. 1............................................................... 10.0g Plant infusion .............................................................................. 10.0g NaCl .............................................................................................. 5.0g pH 7.4 ± 0.2 at 25°C
Source: This medium is available as a premixed powder from HiMedia.
Preparation of Medium: Add components to distilled/deionized water and bring volume to 1.0L. Mix thoroughly. Gently heat and bring to boiling. Distribute into tubes or flasks. Autoclave for 15 min at 15 psi pressure–121°C.
815
Heart Infusion Broth with Horse Serum, Fresh Yeast Extract, and Penicillin Composition per 940.0mL: Heart infusion broth...............................................................720.0mL Horse serum, unheated...........................................................200.0mL Fresh yeast extract solution .....................................................10.0mL Penicillin solution ....................................................................10.0mL pH 7.4 ± 0.2 at 25°C
Heart Infusion Broth: Composition per liter: Beef heart, infusion from.......................................................... 500.0g Tryptose ...................................................................................... 10.0g NaCl.............................................................................................. 5.0g
Preparation of Heart Infusion Broth: Add components to distilled/deionized water and bring volume to 1.0L. Mix thoroughly. Autoclave for 15 min at 15 psi pressure–121°C. Cool to 45°–50°C.
Fresh Yeast Extract Solution: Composition per 100.0mL: Baker’s yeast, live, pressed, starch-free...................................... 25.0g
Preparation of Fresh Yeast Extract Solution: Add the live Baker’s yeast to 100.0mL of distilled/deionized water. Autoclave for 90 min at 15 psi pressure–121°C. Allow to stand. Remove supernatant solution. Adjust pH to 6.6–6.8.
Use: For the isolation and cultivation of a wide variety of fastidious
Penicillin Solution: Composition per 10.0mL:
microorganisms.
Penicillin .............................................................................. 100,000U
Heart Infusion Broth with Horse Serum and Fresh Yeast Extract Composition per 930.0mL: Heart infusion broth ...............................................................720.0mL Horse serum, unheated...........................................................200.0mL Fresh yeast extract solution......................................................10.0mL pH 7.4 ± 0.2 at 25°C
Heart Infusion Broth: Composition per liter: Beef heart, infusion from .......................................................... 500.0g Tryptose ...................................................................................... 10.0g NaCl .............................................................................................. 5.0g
Preparation of Heart Infusion Broth: Add components to distilled/deionized water and bring volume to 1.0L. Mix thoroughly. Autoclave for 15 min at 15 psi pressure–121°C. Cool to 45°–50°C.
Fresh Yeast Extract Solution: Composition per 100.0mL: Baker’s yeast, live, pressed, starch-free...................................... 25.0g
Preparation of Fresh Yeast Extract Solution: Add the live Baker’s yeast to 100.0mL of distilled/deionized water. Autoclave for 90 min at 15 psi pressure–121°C. Allow to stand. Remove supernatant solution. Adjust pH to 6.6–6.8.
Preparation of Medium: To 720.0mL of sterile cooled heart infu-
Preparation of Penicillin Solution: Add penicillin to distilled/deionized water and bring volume to 10.0mL. Mix thoroughly. Filter sterilize.
Preparation of Medium: To 720.0mL of sterile cooled heart infusion broth, aseptically add 200.0mL of horse serum, 10.0mL of fresh yeast extract solution, and 10.0mL of sterile penicillin solution. Mix thoroughly. Aseptically distribute into sterile tubes or flasks.
Use: For the cultivation and maintenance of Mycoplasma equigenitalium and Mycoplasma subdolum.
Heart Infusion Broth with Human Serum and Fresh Yeast Extract Composition per 930.0mL: Heart infusion broth...............................................................720.0mL Human serum, unheated ........................................................200.0mL Fresh yeast extract solution .....................................................10.0mL pH 7.4 ± 0.2 at 25°C
Heart Infusion Broth: Composition per liter: Beef heart, infusion from.......................................................... 500.0g Tryptose ...................................................................................... 10.0g NaCl.............................................................................................. 5.0g
Preparation of Heart Infusion Broth: Add components to distilled/deionized water and bring volume to 1.0L. Mix thoroughly. Autoclave for 15 min at 15 psi pressure–121°C. Cool to 45°–50°C.
sion broth, aseptically add 200.0mL of horse serum and 10.0mL of fresh yeast extract solution. Mix thoroughly. Aseptically distribute into sterile tubes or flasks.
Fresh Yeast Extract Solution: Composition per 100.0mL:
Use: For the cultivation and maintenance of Mycoplasma equigenita-
Preparation of Fresh Yeast Extract Solution: Add the live Bak-
lium and Mycoplasma subdolum.
er’s yeast to 100.0mL of distilled/deionized water. Autoclave for 90
© 2010 by Taylor and Francis Group, LLC
Baker’s yeast, live, pressed, starch-free...................................... 25.0g