| Viande-Foie broth |
QUALITY CONTROL
Clostridium perfringens ATCC 13124 - good growth,
Peptostreptococcus anaerobius ATCC 27337 - good growth.
REFERENCES
Clostridium perfringens ATCC 13124 - good growth,
Peptostreptococcus anaerobius ATCC 27337 - good growth.
REFERENCES
- Alexandru Rafila: Medii de cultura, medii de transport si conservare. In Dumitru Buiuc, Marian Negut: Tratat de microbiologie
clinica ed. III, 2009, 1045-1084. - Meat-Liver Glucose Broth. Bio-Rad technical documentation.
COMPOSITION
Base composition: veal meat 100 g, veal liver 500 g, pork stomach 600 g, hydrochloric
acid 50 ml, water heated to 55 °C 500 ml.
PREPARATION
Separate the meat from the bones, fat and aponeuroses; separate the liver from the
membranes.
Grind the meat, liver and stomach separately using a meat grinder and weigh the
specified quantities. Mix all the ingredients with the water in an enamelled vessel and
maintain at 55 °C for 22–24 hours for digestion. The following day, stop the digestion
by heating for 30 minutes at 80 °C. Decant and filter through cloth. Adjust the pH to
7.8. Boil for 30 minutes to precipitate phosphates. Filter through paper. If the final
medium is not prepared immediately for use, sterilize by autoclaving at 121 °C.
Preparation of the Complete Medium
VF broth 1000.0 ml
Glucose 10.0 g
Agar 0.5 g
Thioglycolic acid 0.6 g
1% methylene blue solution 0.1 ml
Minced and dried meat q.s. to produce a 0.5-1 cm layer in each tube.
Mix and dissolve the ingredients by heating to boiling. Dispense into 20/200 mm
tubes to approximately two-thirds of their height. Add the dried meat. Cover with 2-3 ml
of sterile mineral oil. Maintain the tubes for 30 minutes in flowing steam. Store at
room temperature in the dark.
Oxidation-reduction indicator control:
The blue/green colour associated with methylene blue should be limited to the upper
part of the medium. If the oxidized zone exceeds approximately one-third of the liquid
column, the medium should be regenerated before use. This principle is consistent
with the use of Viande-Foie medium for anaerobic organisms and the need to
maintain a low redox potential.
Base composition: veal meat 100 g, veal liver 500 g, pork stomach 600 g, hydrochloric
acid 50 ml, water heated to 55 °C 500 ml.
PREPARATION
Separate the meat from the bones, fat and aponeuroses; separate the liver from the
membranes.
Grind the meat, liver and stomach separately using a meat grinder and weigh the
specified quantities. Mix all the ingredients with the water in an enamelled vessel and
maintain at 55 °C for 22–24 hours for digestion. The following day, stop the digestion
by heating for 30 minutes at 80 °C. Decant and filter through cloth. Adjust the pH to
7.8. Boil for 30 minutes to precipitate phosphates. Filter through paper. If the final
medium is not prepared immediately for use, sterilize by autoclaving at 121 °C.
Preparation of the Complete Medium
VF broth 1000.0 ml
Glucose 10.0 g
Agar 0.5 g
Thioglycolic acid 0.6 g
1% methylene blue solution 0.1 ml
Minced and dried meat q.s. to produce a 0.5-1 cm layer in each tube.
Mix and dissolve the ingredients by heating to boiling. Dispense into 20/200 mm
tubes to approximately two-thirds of their height. Add the dried meat. Cover with 2-3 ml
of sterile mineral oil. Maintain the tubes for 30 minutes in flowing steam. Store at
room temperature in the dark.
Oxidation-reduction indicator control:
The blue/green colour associated with methylene blue should be limited to the upper
part of the medium. If the oxidized zone exceeds approximately one-third of the liquid
column, the medium should be regenerated before use. This principle is consistent
with the use of Viande-Foie medium for anaerobic organisms and the need to
maintain a low redox potential.
DESCRIPTION
VF broth (viande-foie) is a peptic digest of veal and veal liver, intended for the cultivation and preservation of anaerobic bacteria. It is
used to test meat digestion by clostridia. Without the addition of glucose and dried meat, it can be used as a basal medium for sugar
fermentation.
VF broth (viande-foie) is a peptic digest of veal and veal liver, intended for the cultivation and preservation of anaerobic bacteria. It is
used to test meat digestion by clostridia. Without the addition of glucose and dried meat, it can be used as a basal medium for sugar
fermentation.
| VF Broth with Thioglycolic Acid and Methylene Blue |
(c) Costin Stoica
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