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  5. Thermo Scientific™ Cooked Meat Broth w/Glucose, Hemin and Vitamin K 

Thermo Scientific™ Cooked Meat Broth w/Glucose, Hemin and Vitamin K
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Catalog No. r060542
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R060542 20 x 7 mL
R060540 100 x 7 mL
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Catalog No. R060542 Supplier Thermo Scientific™ Supplier No. R060542
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Description

Cultivate anaerobic microorganisms using Cooked Meat Medium with Glucose, Hemin and Vitamin K.

Cultivate anaerobic microorganisms using Thermo Scientific™ Remel™ Cooked Meat Medium with Glucose, Hemin and Vitamin K. Robertson introduced the use of beef heart extract in water to support the growth of anaerobic bacilli1 while Henry used cooked beef heart to study saccharolytic and proteolytic properties of anaerobes2. This medium is also referred to as chopped meat medium. Cooked meat broth promotes growth of bacteria even from minute inocula and maintains viability of the culture for a long time.

Cultivate anaerobic microorganisms using Cooked Meat Medium with Glucose, Hemin and Vitamin K.

  • Recommended by Food and Drug Administration for enumeration of Clostridium in food products.3
  • Recommended by the American Society of Microbiology for isolation of anaerobes from clinical specimens.4
  • Ready to Use: convenience of prepared media

This liquid medium is recommended for use in qualitative procedures for cultivation of anaerobic microorganisms. It contains optimum salts, beef heart, peptone, and glucose which provide a reducing environment, amino acids and other nutrients necessary for the growth of anaerobes. Solid meat particles create favorable growth conditions for anaerobes due to reducing action of sulfhydryl group from muscle protein. Glucose provides energy for growth of microorganisms whereas Vitamin K and Hemin are essential for the growth of certain anerobes, especially Prevotella melaninogenica.

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Remel™ and Oxoid™ products are now part of the Thermo Scientific brand.

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Specifications

Description Cooked Meat Medium w/Glucose, Hemin, Vitamin K
Format 15mm x 103mm Tube
Product Type Microbiology Media
Quantity 20 x 7 mL
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