Recommended Growth Requirements for LYFO DISK® and KWIK-STIK™ Microorganisms
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Meningitis Manual Text
Laboratory Methods for the Diagnosis of MENINGITIS Caused by Neisseria meningitidis, Streptococcus pneumoniae, and Haemophilus influenzae Centers for Disease Control and Prevention August, 1998 Laboratory Methods for the Diagnosis of Meningitis Caused by Neisseria meningitidis, Streptococcus pneumoniae, and Haemophilus influenzae Table of Contents Introduction………………………………………………………………………………… 1 Acknowledgments ……………………………………………………………………….. 2 I. Epidemiology of Meningitis Caused by Neisseria meningitidis, Haemophilus influenzae and Streptococcus pneumoniae,…………………………………………… 3 II. General Considerations ......................................................................................................... 5 A. Record Keeping ................................................................................................................... 5 III. Collection and Transport of Clinical Specimens ................................................................... 6 A. Collection of Cerebrospinal Fluid (CSF)............................................................................... 6 A1. Lumbar Puncture ................................................................................................... 6 B. Collection of Blood .............................................................................................................. 7 B1. Precautions ............................................................................................................ 7 B2. Sensitivity of Blood Cultures ................................................................................ -
Insight Into the Resistome and Quorum Sensing System of a Divergent Acinetobacter Pittii Isolate from 1 an Untouched Site Of
bioRxiv preprint doi: https://doi.org/10.1101/745182; this version posted November 27, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 Insight into the resistome and quorum sensing system of a divergent Acinetobacter pittii isolate from 2 an untouched site of the Lechuguilla Cave 3 4 Han Ming Gan1,2,3*, Peter Wengert4 , Hazel A. Barton5, André O. Hudson4 and Michael A. Savka4 5 1 Centre for Integrative Ecology, School of Life and Environmental Sciences, Deakin University, Geelong 6 3220 ,Victoria, Australia 7 2 Deakin Genomics Centre, Deakin University, Geelong 3220 ,Victoria, Australia 8 3 School of Science, Monash University Malaysia, Bandar Sunway, 47500 Petaling Jaya, Selangor, 9 Malaysia 10 4 Thomas H. Gosnell School of Life Sciences, Rochester Institute of Technology, Rochester, NY, USA 11 5 Department of Biology, University of Akron, Akron, Ohio, USA 12 *Corresponding author 13 Name: Han Ming Gan 14 Email: [email protected] 15 Key words 16 Acinetobacter, quorum sensing, antibiotic resistance 17 18 Abstract 19 Acinetobacter are Gram-negative bacteria belonging to the sub-phyla Gammaproteobacteria, commonly 20 associated with soils, animal feeds and water. Some members of the Acinetobacter have been 21 implicated in hospital-acquired infections, with broad-spectrum antibiotic resistance. Here we report the 22 whole genome sequence of LC510, an Acinetobacter species isolated from deep within a pristine 23 location of the Lechuguilla Cave. -
Microbiological Study of Fresh White Cheese - 129
Pesic-Mikulec.: Microbiological study of fresh white cheese - 129 - MICROBIOLOGICAL STUDY OF FRESH WHITE CHEESE (A SERBIAN CRAFT VARIETY) D PEŠIĆ-MIKULEC1 − L. JOVANOVIĆ2 e-mail: [email protected] 1 Veterinary Research Institute 11050 Belgrade, Borivoja Stevanovića 2., Serbia and Montenegro 2 BK University, Belgrade, Serbia and Montenegro (Received 7th March 2005, accepted 4th August 2005) Abstract. The levels of several microbial groups of aerobic mesophilic flora, aerobic psychrotrophic flora, lactic acid bacteria, Micrococcaceae, enterococci, Enterobacteriaceae, and molds and yeasts were investigated during the manufacture of fresh white cheese of a Serbian craft variety without the addition of starter culture. This variety of cheese is made in farmhouses from cow, sheep and goat's milk. White fresh cheese from mountain villages of Serbia has economical importance for this area. The study of the microbial characteristics of this cheese constitutes the first step towards the establishment of a starter culture which would allow the making of a product both more uniform and safer. The total microbial counts were high in these variety of cheeses. Almost all the microbial groups reached their maximum counts in curd. Lactic acid bacteria were the major microbial group, reaching count similar to the total aerobic mesophilic flora at all sampling points. Lactococcus lactis subsp. lactis dominated in milk (62,5%) of the isolates obtained in the Man Rogosa Sharpe (MRS) agar at these sampling points, while the Lactobacillus casei subs.casei was the most predominant species (83,5% of isolates obtained at these sampling points). The purpose of this study was to investigate the microflora of white cheeses with special emphasis on the autochthonous lactic acid bacteria involved in fermentation of this cheeses depending on the geographical location where the cheeses were manufactured. -
Chocolate Agar Plate MP103 Intended Use for Isolation of Neisseria Gonorrhoeae from Chronic and Acute Gonococcal Infections
Chocolate Agar Plate MP103 Intended use For isolation of Neisseria gonorrhoeae from chronic and acute gonococcal infections. Composition** Ingredients Gms / Litre Proteose peptone 20.000 Dextrose 0.500 Sodium chloride 5.000 Disodium phosphate 5.000 Agar 15.000 After sterilization Sterile Lysed blood (at 80°C) 50.000 Vitamino Growth Supplement (FD025) 2 vials Final pH ( at 25°C) 7.3±0.2 **Formula adjusted, standardized to suit performance parameters Directions Either streak, inoculate or surface spread the test inoculum (50-100 CFU) aseptically on the plate. Principle And Interpretation Neisseria gonorrhoeae is a gram-negative bacteria and the causative agent of gonorrhea, however it is also occasionally found in the throat. The cultivation medium for gonococci should ideally be a rich nutrients base with blood, either partially lysed or completely lysed. The diagnosis and control of gonorrhea have been greatly facilitated by improved laboratory methods for detecting, isolating and studying N. gonorrhoeae. Chocolate Agar Base, with the addition of supplements, gives excellent growth of the gonococcus without overgrowth by contaminating organisms. G.C. Agar (M434) can also be used in place of Chocolate Agar Base, which gives slightly better results than Chocolate Agar (4). The diagnosis and control of gonorrhea have been greatly facilitated by improved laboratory methods for detecting, isolating and studying N. gonorrhoea. Interest in the cultural procedure for the diagnosis of gonococcal infection was stimulated by Ruys and Jens (9), Mcleod and co-workers (8), Thompson (7), Leahy and Carpenter (1), Carpenter, Leahy and Wilson (2) and Carpenter (10), who clearly demonstrated the superiority of this method over the microscopic technique. -
Microbiology Media - Ready to Use, Prepared Plates
Microbiology Media - Ready to use, prepared plates Ready poured plates, general purpose media Ready poured plate, general anaerobe agar 65 65 Columbia blood agar with neomycin. Chromogenic UTI medium Catalogue No Plate diameter, mm Pack qty Price Catalogue No Pack qty Price PO794A 90 10 12.55 PO219A 10 7.54 CLED medium Catalogue No Plate diameter, mm Pack qty Price Ready poured plate, Lactobacilli PO120A 90 10 5.75 64 CLED square plate Catalogue No Plate dimensions, mm Pack qty Price MRS Agar. OXPO0299L 120 x 120 10 16.92 CLED medium with andrades Catalogue No Plate diameter, mm Pack qty Price Catalogue No Plate diameter, mm Pack qty Price PO231A 90 10 7.30 PO121A 90 10 5.75 Columbia agar base Ready poured plates, Legionnella media Catalogue No Plate diameter, mm Pack qty Price 65 OXPO0537A 90 10 5.45 MacConkey agar with salt Legionella growth medium, BCYE Catalogue No Plate diameter, mm Pack qty Price Catalogue No Plate diameter, mm Pack qty Price PO149A 90 10 5.95 PO5072A 90 10 14.72 MacConkey agar without salt Legionella selective medium, BMPA Catalogue No Plate diameter, mm Pack qty Price Catalogue No Plate diameter, mm Pack qty Price PO148A 90 10 5.58 PO0324A 90 10 20.31 MacConkey agar No. 3 Catalogue No Plate diameter, mm Pack qty Price PO495A 90 10 5.90 Malt extract agar Catalogue No Plate diameter, mm Pack qty Price PO182A 90 10 6.38 MRSA agar Catalogue No Plate diameter, mm Pack qty Price OXPO1162A 90 10 15.49 Nutrient agar Catalogue No Plate diameter, mm Pack qty Price PO155A 90 10 5.75 Plate count agar Catalogue No Plate diameter, mm Pack qty Price PO158A 90 10 6.36 R2A agar Catalogue No Plate diameter, mm Pack qty Price PO659A 90 10 6.50 Sabouraud dextrose agar Catalogue No Plate diameter, mm Pack qty Price OXPO0160A 90 10 5.54 Sorbitol MacConkey agar Catalogue No Plate diameter, mm Pack qty Price PO232A 90 10 5.84 Tryptone soya agar Catalogue No Plate diameter, mm Pack qty Price PO163A 90 10 5.49 OXPO0193-C 55 10 10.91 Yeast extract agar Catalogue No Plate diameter, mm Pack qty Price PO441A 90 10 5.08 55. -
Press Release
PRESS RELEASE October 27, 2019 RESOBOX East Village 91 E 3rd St, New York, NY 10003 DISCOVER THE VERSATILITY of TOFU ~Japanese Vegan Cooking Event~ Date: Sunday, November 3, 2019 10:00am - 12:00pm Where: RESOBOX East Village 91 E 3rd St, New York, NY 10003 Price: $60 (includes all materials) Contact: Takashi Ikezawa, 718-784-3680, [email protected] Web: https://resobox.com/event/discover-the-versatility-of-tofu-japanese-veGan-cookinG-event/ “Try and Experience the Various Textures of Tofu” “Discover Recipes for Tofu Cuisines” “Taste The Many Textures of Tofu” Event Overview Tofu has one of the few plant-based proteins that contain all of the essential amino acids we need to stay healthy. Tofu – a protein-rich, healthy superfood – is not all the same. It has several types of textures, tastes, and appearances depending on the country of oriGin. For this workshop, participants will cook using three types of Japanese tofu! They will learn the basics of tofu including the differences between soft, medium, and firm Tofu and how to cook each texture. See below for a full below outline of what’s in store: 1. Understanding the characteristics of soft, medium, and firm tofu such as production method, how to choose the riGht tofu, recipes, and more. Expand your knowledGe on Tofu! Participants will learn the characteristic of each texture and how to prepare them while tasting different types of Tofu. 2. Cooking using soft, medium, and firm tofu: 1. Tofu Teriyaki Steak Sandwich • Firm Tofu • Soy Sauce • Brown Sugar • Sweet Sake • Refined Sake • Ginger • Potato Starch • Seasonal VeGetables • Bread 2. -
Read Book Wagashi and More: a Collection of Simple Japanese
WAGASHI AND MORE: A COLLECTION OF SIMPLE JAPANESE DESSERT RECIPES PDF, EPUB, EBOOK Cooking Penguin | 72 pages | 07 Feb 2013 | Createspace | 9781482376364 | English | United States Wagashi and More: A Collection of Simple Japanese Dessert Recipes PDF Book Similar to mochi, it is made with glutinous rice flour or pounded glutinous rice. Tourists like to buy akafuku as a souvenir, but it should be enjoyed quickly, as it expires after only two days. I'm keeping this one a little under wraps for now but if you happen to come along on one of my tours it might be on the itinerary Next to the velvety base, it can also incorporate various additional ingredients such as sliced chestnuts or figs. For those of you who came on the inaugural Zenbu Ryori tour - shhhhhhhh! Well this was a first. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako —roasted soybean powder. More about Hishi mochi. The sweet and salty goma dango is often consumed in August as a summer delicacy at street fairs or in restaurants. The base of each mitsumame are see-through jelly cubes made with agar-agar, a thickening agent created out of seaweed. Usually the outside pancake-ish layer is plain with a traditional filling of sweet red beans. Forgot your password? The name of this treat consists of two words: bota , which is derived from botan , meaning tree peony , and mochi , meaning sticky, pounded rice. Dessert Kamome no tamago. Rakugan are traditional Japanese sweets prepared in many different colors and shapes reflecting seasonal, holiday, or regional themes. -
Multicellular Oxidant Defense in Unicellular Organisms MUCHOU MA and JOHN W
Proc. Natl. Acad. Sci. USA Vol. 89, pp. 7924-7928, September 1992 Microbiology Multicellular oxidant defense in unicellular organisms MUCHOU MA AND JOHN W. EATON* Division of Experimental Pathology, Department of Pathology and Laboratory Medicine, Albany Medical College, A-81, 47 New Scotland Avenue, Albany, NY 12208 Communicated by David W. Talmage, May 8, 1992 ABSTRACT Although catalase is thought to be a major MATERIALS AND METHODS defense against hydrogen peroxide (H202), the catalase activity Reagents. Brain heart infusion broth, Todd-Hewitt broth, within individual Escherichia coil fails to protect against ex- Lennox L agar (LB agar), and Bactoagar were obtained from ogenous H202. Contrary to earlier reports, we find that dilute GIBCO/BRL. The bicinchoninic acid protein microassay suspensions, of wild-type and catalase-deficient E. colt are was from Pierce. All other enzymes and chemicals were identical in their sensitivity to H202, perhaps because even purchased from Sigma. wild-type, catalase-positive E. colU cannot maintain an inter- Bacterial Strains and Culture Conditions. A catalase- nal/externail concentration gradient of this highly diffusible deficient mutant strain of E. coli K-12 [UM1, hereafter, oxidant. However, concentrated suspensions or colonies of cat(-)] and its parent wild-type [CSH7, hereafter cat(+)] (17) catalase-positive E. colt do preferentially survive H202 chal- were provided by P. C. Loewen (University ofManitoba). E. lenge and can even cross-protect adjacent catalase-deficient coli were grown statically in brain heart infusion broth or M9 organisms. Furthermore, high-density catalase-positive-but minimal salts medium supplemented with 10 mM glucose not catalase-negative-E. colt can survive and multiply in the (M9/glucose) (25) at 370C in room air overnight (18-20 hr) to presence of competitive, peroxide-generating streptococci. -
Pouring Plates from Prepared Bottled Media
Pouring Plates from Prepared Bottled Media Primary Hazard Warning Never purchase living specimens without having a disposition strategy in place. When pouring bottles, agar is HOT! Burning can occur. Always handle hot agar bottles with heat-protective gloves. For added protection wear latex or nitrile gloves when working with bacteria, and always wash hands before and after with hot water and soap. Availability Agar is available for purchase year round. Information • Storage: Bottled agar can be stored at room temperature for about six months unless otherwise specified. Never put agar in the freezer. It will cause the agar to breakdown and become unusable. To prevent contamination keep all bottles and Petri dishes sealed until ready to use. • Pouring Plates • Materials Needed: • Draft-free enclosure or Laminar flow hood • 70% isopropyl alcohol • Petri dishes • Microwave or hot water bath or autoclave 1. Melt the agar using one of the following methods: a) Autoclave: Loosen the cap on the agar bottle and autoclave the bottle at 15 psi for five minutes. While wearing heat-protective gloves, carefully remove the hot bottle and let it cool to between 75–55°C before pouring. This takes approximately 15 minutes. b)Water Bath: Loosen the cap on the agar bottle and place it into a water bath. Water temperature should remain at around 100°C. Leave it in the water bath until the agar is completely melted. While wearing heat- protective gloves, carefully remove the hot bottle and let it cool to between 75–55°C before pouring. c) Microwave: Loosen the cap on the agar bottle before microwaving. -
Potato Dextrose Agar with Lecithin and Tween 80 (7575)
POTATO DEXTROSE AGAR w/ LECITHIN & TWEEN 80 (7575) Intended Use Potato Dextrose Agar w/ Lecithin & Tween 80 is used for the isolation of fungi from surfaces sanitized with quaternary ammonium compounds. Product Summary and Explanation Potato Dextrose Agar is a general purpose medium for yeasts and molds that can be supplemented with acid or antibiotics to inhibit bacterial growth. The nutritionally rich base (potato infusion) encourages mold sporulation and pigment production in some dermatophytes.1 Potato Dextrose Agar w/ Lecithin & Tween 80 is a modification of Potato Dextrose Agar. The addition of Lecithin and Tween 80 to Potato Dextrose Agar is used to neutralize antiseptics and disinfectants for environmental monitoring and other applications.2 Complete neutralization of disinfectants is important. Disinfectant carryover can cause a false no-growth test result. Principles of the Procedure Potato Infusion provides nitrogen and vitamin sources required for organism growth. Dextrose is included as a carbon source. Lecithin neutralizes quaternary ammonium compounds and ethanol, and Tween 80 neutralizes phenols, hexachlorophene, and formalin. Agar is the solidifying agent. Formula / Liter Potato Infusion (dehydrated) .................................................... 4 g Dextrose ................................................................................. 20 g Tween 80 .................................................................................. 5 g Lecithin.................................................................................. -
Growth Characteristics of Escherichia Coli and Staphylococcus Aureus Bacteria on Alternative Medium Leaves of Lamtoro (Leucaena Leucocephala)
Journal of Xi'an University of Architecture & Technology ISSN No : 1006-7930 Growth Characteristics of Escherichia coli and Staphylococcus aureus Bacteria on Alternative Medium Leaves of Lamtoro (Leucaena leucocephala) Meidawati Suswandari*, Department of Primary School, Faculty of Teacher Training and Education, Universitas Veteran Bangun Nusantara, Sukoharjo, Indonesia Lamtoro leaf has a high protein content. The protein content is very suitable for bacterial growth. Because of the high cost of bacterial growth media for educational and research institutions, lamtoro leaves can be used as an alternative medium for bacterial growth in general. The purpose of this study was to determine the potential of lamtoro leaf as an alternative medium for bacterial growth in general. This research is descriptive. Alternative mediums of lamtoro leaf were tested for the growth of Escherichia coli and Staphylococcus aureus. Escherichia coli bacteria grow on three alternative medium plates. After final identification, there are Escherichia coli bacteria. Whereas the Staphylococcus aureus bacterium did not grow on seven plates of alternative medium despite being incubated for 48 hours. Lamtoro leaf has less potential as an alternative medium for bacterial growth in general. The lamtoro leaf medium can only be used as a growth medium for gram-negative bacteria. While the growth of gram-positive bacteria there is no growth due to the presence of active substances in lamtoro leaves. Key words: Leaves of Lamtoro, Alternative Media, Escherichia coli, Staphylococcus aureus Introduction Bacteria are single-celled creatures that are very small or microscopic. Hans Christian Gram divides bacteria based on the characteristics of cell walls through the Gram staining system, namely Gram Positive and Gram Negative bacteria (Elferia, et al, 1996; Elliot, 2013; Harvey, 2001; Clausen, Gildberg, and Raa, 1985). -
Fiber-Associated Spirochetes Are Major Agents of Hemicellulose Degradation in the Hindgut of Wood-Feeding Higher Termites
Fiber-associated spirochetes are major agents of hemicellulose degradation in the hindgut of wood-feeding higher termites Gaku Tokudaa,b,1, Aram Mikaelyanc,d, Chiho Fukuia, Yu Matsuuraa, Hirofumi Watanabee, Masahiro Fujishimaf, and Andreas Brunec aTropical Biosphere Research Center, Center of Molecular Biosciences, University of the Ryukyus, Nishihara, 903-0213 Okinawa, Japan; bGraduate School of Engineering and Science, University of the Ryukyus, Nishihara, 903-0213 Okinawa, Japan; cResearch Group Insect Gut Microbiology and Symbiosis, Max Planck Institute for Terrestrial Microbiology, 35043 Marburg, Germany; dDepartment of Entomology and Plant Pathology, North Carolina State University, Raleigh, NC 27607; eBiomolecular Mimetics Research Unit, Institute of Agrobiological Sciences, National Agriculture and Food Research Organization, Tsukuba, 305-8634 Ibaraki, Japan; and fDepartment of Sciences, Graduate School of Sciences and Technology for Innovation, Yamaguchi University, Yoshida 1677-1, 753-8512 Yamaguchi, Japan Edited by Nancy A. Moran, University of Texas at Austin, Austin, TX, and approved November 5, 2018 (received for review June 25, 2018) Symbiotic digestion of lignocellulose in wood-feeding higher digestion in the hindgut of higher termites must be attributed to termites (family Termitidae) is a two-step process that involves their entirely prokaryotic microbial community (5). endogenous host cellulases secreted in the midgut and a dense The gut microbiota of higher termites comprises more than bacterial community in the hindgut compartment. The genomes of 1,000 bacterial phylotypes, which are organized into distinc- the bacterial gut microbiota encode diverse cellulolytic and hemi- tive communities colonizing the microhabitats provided by the cellulolytic enzymes, but the contributions of host and bacterial compartmentalized intestine, including the highly differentiated symbionts to lignocellulose degradation remain ambiguous.