{"id":509,"date":"2016-04-08T14:24:31","date_gmt":"2016-04-08T18:24:31","guid":{"rendered":"http:\/\/umaine.edu\/chytrids\/?page_id=509"},"modified":"2023-02-16T14:35:42","modified_gmt":"2023-02-16T19:35:42","slug":"baits-and-culture-media-recipes","status":"publish","type":"page","link":"https:\/\/umaine.edu\/chytrids\/isolation-methods-for-chytrids\/baits-and-culture-media-recipes\/","title":{"rendered":"Baits and Culture Recipes"},"content":{"rendered":"

 <\/p>\n\n\n\n
\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Media<\/span><\/h2>\n

Tnag<\/h3>\n

0.8 g (Tryptone)
\n0.4 g (n-acetyl glucosamine)
\n5 g (agar)
\n500 mL (water)<\/p>\n

Murray & Lovett code = M & L<\/h3>\n

0.6 g (glucose)
\n0.3 g (n-acetyl glucosamine)
\n0.25 g (asparagine)
\n1.0 g (tryptone)
\n7.0 g (agar)
\n50 mL (Machlis’ soln)<\/p>\n

10X Machlis’ solution<\/h3>\n

1 g ( NH4<\/sub>NO3<\/sub> [5X10-3<\/sup> M] )
\n0.18 g ( CaCl2<\/sub> [5X10-4<\/sup> M] )
\n0.15 g ( MgSO4\u00a0<\/sub>[5 X 10-3<\/sup> M] )
\n3.35 g ( Na2<\/sub>HPO4<\/sub> [ 5 X 10-3<\/sup> M] )
\n1.7 g (KH2<\/sub>PO4<\/sub> [ 5 X 10-3\u00a0<\/sup>M] )
\n250 mL (Distilled Water)<\/p>\n

YpSs\/2 agar code = Y\/2<\/h3>\n

10.1 g (Emerson’s YpSs agar)
\n500 mL (Distilled Water)
\n* add 1 g agar for slants<\/p>\n

PVLG<\/h3>\n

8.33 g (Polyvinyl alcohol)
\n50 mL (Lactic acid)
\n5 mL (glycerine)
\n50 mL (Distilled water)<\/p>\n

TYG<\/h3>\n

1.25 g (tryptone)
\n0.625 g (yeast extract)
\n1.5 g (dextrose)
\n500 mL (distilled water)<\/p>\n

T\/2 broth<\/h3>\n

2.5 g (tryptone)
\n500 mL (distilled water)<\/p>\n

PYG<\/h3>\n

0.6 (peptone)
\n0.6 g (yeast extract)
\n3 g (glucose)
\n3 g (agar)
\n500 mL (distilled water)<\/p>\n

YsSs\/2 broth<\/h3>\n

1 g (bacto yeast extract)
\n3.75 g (soluble starch)
\n0.25 g (dipotassium phosphate)
\n0.1 g (magnesium sulfate)<\/p>\n

 <\/td>\n

\n

<\/h3>\n

Dilute Soluble Starch\u00a0\u00a0<\/strong>=<\/strong>\u00a0<\/strong>dSS or d\u00a0 \u00a0<\/strong><\/p>\n

0.1 g (peptonized milk)
\n0.1 g (tryptone)
\n2 g (soluble starch)
\n500 mL (distilled water)
\n5 g (agar) *for plates
\n6 g (agar) *for tubes<\/p>\n

Cellobiose-Tryptone\u00a0 agar code =<\/strong> CT<\/h3>\n

0.2 g (tryptone)
\n2 g (cellobiose)
\n5 g (agar)
\n500 mL (distilled water)<\/p>\n

Harpochytrium broth\u00a0code = H<\/h3>\n

10 g (tryptone)
\n3.2 g (glucose)
\n1000 mL (distilled water)<\/p>\n

Koch’s K-1 agar<\/h3>\n

0.3 g (peptone)
\n0.2 g (yeast extract)
\n0.6 g (glucose)
\n5 g (agar)
\n500 mL (distilled water)<\/p>\n

Lima Bean\u00a0 medium<\/h3>\n

Frozen lima beans 1 package (boil 1\/2 hour in
\n1000 mL distilled water, filter through cheese cloth
\nand replenish water to 1 liter); 10 g agar
\nfor agar medium and no agar for broth<\/p>\n

PmTG\u00a0code = P<\/h3>\n

0.5 g (peptonized milk)
\n0.5 g (tryptone)
\n2.5 g (glucose)
\n5 g (agar) * for plates
\n6 g (agar) * for tubes)
\n500 mL (distilled water)<\/p>\n

xylan agar\u00a0code = x<\/h3>\n

0.5 g (peptonized milk)
\n0.5 g (tryptone)
\n2.5 g (xylan)
\n500 mL (distilled water)
\n5 g (agar) * for plates
\n6 g (agar) * for tubes<\/p>\n

mPmTG\u00a0\u00a0code =\u00a0m<\/strong><\/h3>\n

0.2 g (peptonized milk)
\n0.2 g (tryptone)
\n1.0 g (glucose)
\n500 mL (distilled water)
\n5 g (agar) *for plates
\n6 g (agar) *for tubes<\/p>\n

mTGh<\/h3>\n

4 g (tryptone)
\n1 g (gelatin hydrolysate)
\n5 g or 6 g (agar)
\n500 mL (distilled water)<\/p>\n

Antibiotics<\/h2>\n

Penicillin-Streptomycin\u00a0code is +.
\n<\/strong>Add antibiotics after autoclaving.\u00a0Penicillin200 mg\/L
\nStreptomycin sulfate200 – 500 mg\/L<\/p>\n

Autoclave<\/h2>\n

121 degrees Celsius, (15 p.s.i.)
\nfor 30 minutes<\/p>\n

 <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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