Storage:RT
Product introduction
Selective Isolation and culture of Clostridium difficile
preparation method
53.20g of this product was weighed, dissolved in 1000ml distilled water by heating, packaged, autoclaving at 121 ° C for 15 minutes. After sterilization, the product was shook and cooled to about 55 ° C. 10ml of 50% yolk saline suspension, 0.1g of D-cycloserine and 3.2mg of sterile cefoxitin were added to each 200ml of medium for aseptic operation. Pour onto a sterile dish and set aside.
composition: g/L
Casein peptone: 10.0
Sodium pyruvate: 1.0
peptone: 10.0
L-arginine: 1.0
Yeast extract powder: 3.0
pyrophosphate: 0.25
glucose: 1.0
fructose: 6.0
Soluble starch: 1.0
Succinic acid: 0.5
Sodium chloride: 5.0
hemin chloride: 0.01
Sodium bicarbonate: 0.4
Neutral red: 0.03
Agar: 13.5
L-cysteine hydrochloride: 0.5
pH: 7.3±0.1, 25℃
Note:Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.