Handbook of Culture Media for Food and Water Microbiology
Chapter H3: Houf Arcobacter selective broth
Published:06 Dec 2011
Special Collection: 2011 ebook collection , 2011 ebook collection , 2011-2015 food science subject collection
2011. "Houf Arcobacter selective broth", Handbook of Culture Media for Food and Water Microbiology, Janet E L Corry, Gordon D W Curtis, R M Baird
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This monograph has been reviewed by members of the IUMS–ICFMH Working Party on Culture Media and given ‘Proposed’ status.
This broth is a liquid version of the Arcobacter selective isolation agar, supplemented with blood and amphotericin B, cefoperazone, 5-fluorouracil, novobiocin and trimethoprim as selective agents. It is used in conjunction with Arcobacter selective agar for the isolation of low numbers of arcobacters from food and environmental samples (Houf et al., 2001).
Suspend the above ingredients, except those marked *, in the water and bring to the boil to dissolve completely. Sterilise by autoclaving at 121°C for 15 min. Cool to 50°C. Suspend the required amount of amphotericin B, cefoperazone, 5-fluorouracil and novobiocin in 25 mL sterile distilled water. Suspend the required amount of trimethoprim in 25 mL sterile distilled water and add drops of lactic acid until trimethoprim is dissolved completely. Add aseptically both 25 mL solutions and 50 mL horse blood to the basal medium. Adjust the pH with NaOH. Distribute aseptically in the required volumes in flasks or tubes.