This document provides information on various types of culture media used for growing microorganisms in the laboratory. It discusses liquid, solid and semisolid media, and differentiates between simple, complex, enriched, selective, differential, indicator and transport media. Specific examples of commonly used media are provided, such as nutrient broth, blood agar, MacConkey agar and CLED medium. The key requirements, compositions and uses of different media are outlined.
he culture media are classified in many different ways: Based on the physical state Liquid media Solid media Semisolid media Based on the presence or absence of oxygen Anaerobic media Aerobic media Based on nutritional factors Simple media Synthetic media Complex
he culture media are classified in many different ways: Based on the physical state Liquid media Solid media Semisolid media Based on the presence or absence of oxygen Anaerobic media Aerobic media Based on nutritional factors Simple media Synthetic media Complex
culture media
CULTURE – Is term given to microorganisms that are cultivated in the lab for the purpose of studying them.
MEDIUM – Is the term given to the combination of ingredients that will support the growth & cultivation of microorganisms outside their natural habitats.
Necessary Requirements for Growth of Bacteria
Distilled Water
Nitrogen containing compounds
Peptone- Golden granular powder
Complex mixture of partially digested protiens by proteolytic
enzymes pepsin, trysin or papain
Peptones, Proteoses, polypeptides, aminoacids, inorganic salts like phosphates
potassium & magnesium
Accessory growth factors like nicotinic acid & riboflavin
Energy sources
Suitable Ph- 7.2 – 7.4
Solidifying agents:
Gelatin– Protien
Agar— Chief component is Long chain Polysaccharide
Melts at 95°c & solidify only when cooled to about 42°c
1- 2% yields a suitable gel eg. Non-nutritive agar
According to Physical State:
Liquid – Peptone Water, Nutrient Broth
Semisolid – Nutrient Agar Stabs
Solid – Blood Agar
According to Oxygen requirement:
Aerobic Medium
Anaerobic Media
Culture media are the basic requirement to grow the microbes in the laboratory for various purpose like isolation, identification and research purposes.
The process of growing microorganisms in culture by taking bacteria from the infection site (in vivo or environment) and grow them in artificial environment in the laboratory (in vitro).
Bacteria may require adequate nutrition, optimum pH, temperature and oxygen for growth and multiplication.
Suitable artificial media containing sources of carbon, nitrogen, hydrogen, oxygen, phosphorous and other elements such as sodium, potassium, magnesium, iron and growth factor (Vitamins) in very small amounts have been used for cultivation of microorganism.
When microorganisms are cultivated in the laboratory, a growth environment called a medium is used. The medium may be purely chemical (a chemically defined medium), or it may contain organic materials, or it may consist of living organisms such as fertilized eggs.
Microorganisms growing in or on such a medium form a culture.
A culture is considered a pure culture if only one type of organism is present and a mixed culture if populations of different organisms are present.
When first used, the culture medium should be sterile, meaning that no form of life is present before inoculation with the microorganism.
This ppt is on culture media used in microbiology study. Topics covered~ What is culture media?, Major contribution of scientist, Types of culture media~ physical nature, chemical composition, Basic requirements, Functional types, supportive media, media composition, enriched media, selective media, MacConkey agar composition, Differential media, selective & indicator media.
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
culture media
CULTURE – Is term given to microorganisms that are cultivated in the lab for the purpose of studying them.
MEDIUM – Is the term given to the combination of ingredients that will support the growth & cultivation of microorganisms outside their natural habitats.
Necessary Requirements for Growth of Bacteria
Distilled Water
Nitrogen containing compounds
Peptone- Golden granular powder
Complex mixture of partially digested protiens by proteolytic
enzymes pepsin, trysin or papain
Peptones, Proteoses, polypeptides, aminoacids, inorganic salts like phosphates
potassium & magnesium
Accessory growth factors like nicotinic acid & riboflavin
Energy sources
Suitable Ph- 7.2 – 7.4
Solidifying agents:
Gelatin– Protien
Agar— Chief component is Long chain Polysaccharide
Melts at 95°c & solidify only when cooled to about 42°c
1- 2% yields a suitable gel eg. Non-nutritive agar
According to Physical State:
Liquid – Peptone Water, Nutrient Broth
Semisolid – Nutrient Agar Stabs
Solid – Blood Agar
According to Oxygen requirement:
Aerobic Medium
Anaerobic Media
Culture media are the basic requirement to grow the microbes in the laboratory for various purpose like isolation, identification and research purposes.
The process of growing microorganisms in culture by taking bacteria from the infection site (in vivo or environment) and grow them in artificial environment in the laboratory (in vitro).
Bacteria may require adequate nutrition, optimum pH, temperature and oxygen for growth and multiplication.
Suitable artificial media containing sources of carbon, nitrogen, hydrogen, oxygen, phosphorous and other elements such as sodium, potassium, magnesium, iron and growth factor (Vitamins) in very small amounts have been used for cultivation of microorganism.
When microorganisms are cultivated in the laboratory, a growth environment called a medium is used. The medium may be purely chemical (a chemically defined medium), or it may contain organic materials, or it may consist of living organisms such as fertilized eggs.
Microorganisms growing in or on such a medium form a culture.
A culture is considered a pure culture if only one type of organism is present and a mixed culture if populations of different organisms are present.
When first used, the culture medium should be sterile, meaning that no form of life is present before inoculation with the microorganism.
This ppt is on culture media used in microbiology study. Topics covered~ What is culture media?, Major contribution of scientist, Types of culture media~ physical nature, chemical composition, Basic requirements, Functional types, supportive media, media composition, enriched media, selective media, MacConkey agar composition, Differential media, selective & indicator media.
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
MANAGEMENT OF ATRIOVENTRICULAR CONDUCTION BLOCK.pdfJim Jacob Roy
Cardiac conduction defects can occur due to various causes.
Atrioventricular conduction blocks ( AV blocks ) are classified into 3 types.
This document describes the acute management of AV block.
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
2. • CULTURE :
Is the term given to microorganisms that
are cultivated in the lab for the purpose of
identifying and studying them.
2
CULTURE AND THE MEDIUM
3. • MEDIUM:
Is the term given to the combination of
ingredients that will support the growth and
cultivation of microorganisms by providing
all the essential nutrients required for the
growth (i.e. multiplication) in order to
cultivate these microorganisms in large
number to study them.
3
4. • Microbiological culture: which are
used for growing microorganisms,
such as bacteria or yeast.
• The most common growth media for
microorganisms are nutrient broths and agar
plates
• Specialized media are sometimes required for
microorganism and cell culture growth.
4
5. CULTURE MEDIA
• Used to grow bacteria
• Can be used to-
Enrich the numbers of bacteria.
Select for certain bacteria and suppress others.
Differentiate among different kinds of bacteria.
5
6. NEED FOR CULTURE MEDIA
• It is usually essential to obtain a culture by
growing the organism in an artificial medium.
• If more than one species or type of organism are
present each requires to be carefully separated or
isolated in pure culture .
5/30/2023 6
7. BASIC REQUIREMENTS OF CULTURE MEDIA
• NUTRIENTS :
Energy source
Carbon source
Nitrogen source
• MINERAL SALTS :
Sulphates, phosphates, chlorides and carbonates
of K, Mg and Ca
A suitable pH- 7.2- 7.4
7
9. CLASSIFICATION
BASED ON
PHYSICAL
STATE
BASED ON
PRESENCE OF
MOLECULAR
OXYGEN AND
REDUCING
SUBSTANCES
BASED ON
NUTRITIONAL
FACTORS
LIQUID MEDIA AEROBIC MEDIA SIMPLE MEDIA
SEMISOLID MEDIA ANAEROBIC MEDIA COMPLEX MEDIA
SOLID MEDIA SYNTHETIC MEDIA
SPECIAL MEDIA
9
10. SPECIAL MEDIA
A. ENRICHED MEDIA
B. ENRICHMENT MEDIA
C. SELECTIVE MEDIA
D. DIFFERENTIAL MEDIA
E. INDICATOR MEDIA
F. TRANSPORT MEDIA
G. SUGAR MEDIA
10
11. SIMPLE MEDIA
Simple or basal media are culture media which contain the minimum
adequate nutrition for non fastidious organisms
Example:- Nutrient broth/agar
Peptone water
Composition:-
Lab-Lemco -10gm
peptone-10gm
NaCl- 5gm
Distilled water-1000ml
- When 2-3% agar is added ,then we have it as nutrient agar.
- For semisolid media – agar concentration is 0.2-0.4%
Uses:-
1. This is basis of most of the media used in the study at common
pathogenic bacteria.
2. It is used for subcultures of certain organisms.
13. PEPTONE WATER
• TYPE : Basic liquid media
• APPEARANCE : clear, colorless, watery, usually
in test tube
• Composition :
13
PEPTONE 10 g
SODIUM CHLORIDE, NaCl 5 g
WATER 1 litre
14. USES OF PEPTONE WATER
The media is used chiefly as the basis for
carbohydrate fermentation media.
Nutrient broths may contain a small amount
of sugar derived from meat and it is essential
that the basal medium to which various
carbohydrates are added for fermentation
tests should be free from natural sugars.
5/30/2023 14
15. It is also used to test the formation of indole.
Culture of organisms for demonstration of motility
5/30/2023 15
16. COMPLEX MEDIA
Complex media have added ingredients for bringing out certain properties
for bringing out certain properties or providing special nutrients required
for growth of the bacterium in question.
SYNTHETIC MEDIA
These are prepared from pure chemicals and the exact compositions of
medium is very well known.
Example :- Dubo’s medium
SEMIDEFINED MEDIA
In these media the exact chemical composition of the constituents is not
known because substances like meat and peptone are used.
Most of the culture media used for routine diagnostic work are
semidefined culture media.
17. SPECIAL MEDIUM
• ENRICHED MEDIA
When basal medium is added with some nutrients such as blood,
serum or egg is called enriched media.
They are used to grow bacteria which are more exacting in their
nutritional needs.
Examples:-
Dorset’s Egg Medium.
It is a creamy coloured opaque
slope kept in screw copped bottle
Selective medium for isolation
of Mycobacterium tuberculosis.
Composition: Hen’s egg, Nutrient broth
18. BLOOD AGAR
• TYPE : Enriched media.
• APPEARANCE : Red color.
• COMPOSITION :
Sterile Nutrient agar + Defibrinated sheep blood
USES :
Routine culture
Widely used in medical bacteriology
It is also an indicator medium showing the haemolytic
properties of bacteria such as Streptococcus pyogenes.
18
19. CHOCOLATEAGAR
Also called Heated blood agar.
• TYPE : Enriched media.
• APPEARANCE : Chocolate brown color.
PROCEDURE
Melt the desired amount of nutrient agar.
Cool it in a water – bath at 75º C .
Add 10 ml of sterile blood .
Allow the medium to remain at 75º C.
19
20. Mixing the blood and agar by gentle agitation from
time to time until the blood become chocolate
brown in color, within about 10 min.
Then pour in plates.
USES
CULTURE OF Neisseria
CULTURE OF Haemophilus influenzae
CULTURE OF Pneumococcus
20
21. ENRICHMENT MEDIA
In this media, it has a stimulating effect on the bacteria to be grown or inhibits
its competitors.
This result in an absolute increase in the number of wanted bacteria related to
other bacteria.
Example:- Selenite F broth
It is enrichment medium for culture of Salmonella typhi and paratyphi bacilli
from stool sample
Principle:- at neutral pH solution acid salinity has high toxicity to coli form
group of bacteria and not to most of the salmonella groups.
23. SELECTIVE MEDIA
It is a medium in which certain substances are present which inhibit all other
bacteria except the desired bacteria.
It encourages the growth of particular species from a mixed inoculum.
Example:- TCBS
-It is light green translucent medium kept in petridish
-It is selective medium for Vibrio cholera
-Principle:-
Bile salt inhibit the growth of normal
commensals (unwanted bacteria).
Vibrio chloerae produce acid by fermentation
of sucrose which acts on bromothymol blue
(indicator) producing yellow colonies.
26. MAC CONKEY AGAR
• MacConkey agar is a culture medium
designed to grow Gram-negative bacteria. It is
a useful medium for the cultivation of
enterobacteriacea.
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27. 27
MacConkey agar
showing both
lactose and non-
lactose fermenting
colonies.
Lactose fermenting
colonies are pink
whereas non-
lactose fermenting
ones are colourless
or appear same as
the medium.
28. • It contains lactose and neutral red to
distinguish the lactose- fermenting coliforms
from the lactose non –fermenting salmonella
and shigella groups.
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29. • It contains Bile salts to inhibit non-intestinal
bacteria and most Gram-positive bacteria,
except Enterococcus and some species
of Staphylococcus i.e. Staphylococcus aureus.
• Neutral red dye : which stains microbes
fermenting lactose.
• Crystal violet dye : which also inhibits certain
Gram-positive bacteria).
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30. • Gram-negative bacteria growing on the media are
differentiated by their ability to ferment the sugar
lactose.
• Lactose fermenter cause the pH to drop and is
detected by neutral red, (red at pH's below 6.8.) which
appear as bright pink to red colonies on the agar.
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31. • Uses
• Acting as a visual pH indicator, the agar
distinguishes those Gram-negative bacteria
that can ferment the sugar lactose (Lac+) from
those that cannot (Lac-).
This medium is also known as an
• "indicator medium"
• "low selective medium".
• Absence of electrolytes serves to inhibit
swarming by Proteus species
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32. Lac+
• By utilizing the lactose available in the
medium, Lac+ bacteria such as
Escherichia coli
Enterobacter spp.
Klebsiella spp.
will produce acid, which lowers the pH of the
agar below 6.8 and results in the appearance
of red/pink colonies
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33. CLED
(Cystine Lactose Electrolyte Deficient medium)
• It is a valuable non-inhibitory growth medium
used in the isolation and differentiation of
urinary organisms.
• Being electrolyte deficient, it prevents the
swarming of Proteus species
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35. INDICATOR MEDIUM
These media contain an indicator which changes colour when bacteria
grow on them.
Example:- Wilson and Blair medium
For isolation of Salmonella typhi and S. paratyphi
They appear as black colonies
Principle:- The black colour of colonies is due to the ability of these
organisms to reduce bismuth sulphite to sulphide in the presence of
glucose coliforms are inhibited by brilliant green and bismuth sullphite
36. TRANSPORT MEDIUM
These are used for the temporary storage of
specimens being transported to the laboratory
for cultivation.
Such media ideally maintain the viability of all
organisms in the specimen without altering their
concentration.
Transport media typically contain only buffers
and salt.
The lack of carbon, nitrogen, and organic
growth factors prevents microbial multiplication.
Transport media used in the isolation of
anaerobes must be free of molecular oxygen.
STUART TRANSPORT BROTH
37. CHARACTERISTICS OF TRANSPORT MEDIA:
• It should be non-toxic
• It should not promote or inhibit the bacterial growth
• It should be easy to carry and transport
Examples:
1. Venkatraman Ramakrishnan medium
2. Buffered glycerol saline transport medium
3. Cary and Blair medium
Cary and Blair medium
38. ANAEROBIC MEDIUM
These media are used to grow anaerobic organisms.
Examples:-
Thioglycollate broth
Robertsons Cooked Meat Medium
40. • Mueller-Hinton agar is an microbiological
growth medium that is commonly used for
antibiotic susceptibility testing.
• Originally formulated for isolation of Neisseria
species.
• It is also used to isolate and maintain
Neisseria and Moraxella species.
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BASED ON PHYSICAL STATE
Solid medium
Liquid medium
Semisolid medium
BASED ON PRESENCE OF MOLECULAR OXYGEN & REDUCING SUBSTANCE
Aerobic medium
Anaerobic medium
BASED ON NUTRITIONAL FACTORS
Simple medium
Complex medium
Synthetic or defined medium
Semidefined medium
Special medium
Enriched medium
Enrichment medium
Selective medium
Differential medium
Indicator medium
Transport medium
Sugar medium
pH – 7.4 to 7.5
Sterilization : sterilized by autoclaving at 121 degree C for 15 minutes
It is an enzymatic hydrolysate of animal tissues used as culture media ingredient in variety of media
Also useful for commercial production of enzymes, vaccines, antibiotics and other products.
Unsaturated fatty acid present in meat utilise oxygen for autoxidation this reaction is catalysed by haematin in the meat
Glutathione and cysteine present in meat also utilize oxygen
Sulphydryl compounds (present in cysteine) also contribute for a reduced oxidation – reduction potential
Procedure :- Before inoculation the medium is boiled in water bath at 80 degrees for 30 minutes to make oxygen free. For strict anaerobiosis the surface of CMB medium may be converted with a layer of sterile liquid paraffin
Interpretation:-
Sacchride anaerobes (Clostridium perfinges) turn the colour of meat pieces red while if become black in cases of proteolytic anaerobes (Clostridium tetani)