厌氧菌在各种硫乙醇酸盐和碎肉培养基配方中的存活情况。
Survival of anaerobic bacteria in various thioglycolate and chopped meat broth formulations.
作者信息
Claros M C, Citron D M, Goldstein E J
机构信息
R. M. Alden Research Laboratory, Santa Monica Hospital Medical Center, California 90404, USA.
出版信息
J Clin Microbiol. 1995 Sep;33(9):2505-7. doi: 10.1128/jcm.33.9.2505-2507.1995.
Abstract
Three commercially available formulations of thioglycolate broth and of chopped meat broth were evaluated for their abilities to maintain the viabilities of 32 strains of anaerobic bacteria during a period of 8 weeks. While thioglycolate broth supported the initial (48-h) growth of all strains tested, approximately half of the strains died off within 4 weeks. Chopped meat broths maintained the viabilities of almost all cultures during the test period.
摘要
对三种市售硫乙醇酸盐肉汤和碎肉培养基配方维持32株厌氧菌8周存活能力进行了评估。尽管硫乙醇酸盐肉汤支持所有受试菌株的初始（48小时）生长，但约一半的菌株在4周内死亡。碎肉培养基在测试期间维持了几乎所有培养物的存活能力。
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