culture media
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LECTURE 5 :. CULTURE MEDIA. Microbiology and Virology; 3 Credit hours Atta- ur - Rahman School of Applied Biosciences (ASAB) National University of Sciences and Technology (NUST). CULTURE MEDIA. - PowerPoint PPT PresentationTRANSCRIPT
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CULTURE MEDIA
LECTURE 5:
Microbiology and Virology; 3 Credit hours
Atta-ur-Rahman School of Applied Biosciences (ASAB)National University of Sciences and Technology (NUST)
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CULTURE MEDIA
• A culture medium is a solid or liquid preparation used to grow, transport, and store microorganisms.
• Much of microbiology depends on the ability to grow and maintain microorganisms in the laboratory
• Microorganism’s normal habitat reflects its nutritional requirements
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Types of Culture Media
Culture media can be classified on the basis of several parameters
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Defined medium
A medium in which all chemical components are known is a defined or synthetic medium.
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Complex Media
• Media that contain some ingredients of unknown chemical composition are complex media.
• Such media are very useful• Nutritional requirements of a particular
microorganism are unknown, and thus a defined medium cannot be constructed
• Complex media contain undefined components like peptones, meat extract, and yeast extract
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Components of Complex Media
• Peptones are protein hydrolysates prepared by partial proteolytic digestion of meat, casein, soya meal, gelatin, and other protein sources.
• They serve as sources of carbon, energy, and nitrogen.
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Components of Complex Media
• Beef extract and yeast extract are aqueous extracts of lean beef and brewer’s yeast, respectively.
• Beef extract contains amino acids, peptides, nucleotides, organic acids, vitamins, and minerals.
• Yeast extract is an excellent source of B vitamins as well as nitrogen and carbon compounds.
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Components of Complex Media• Agar is a sulfated polymer composed mainly of D-galactose, -L-
galactose and D-glucuronic acid. • It usually is extracted from red algae.• It melts at about 90°C but once melted does not harden until it
reaches about 45°C.• Thus after being melted in boiling water, it can be cooled to a
temperature that is tolerated by human hands as well as microbes.
• Microbes growing on agar medium can be incubated at a wide range of temperatures.
• Most microorganisms cannot degrade it.
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Components of Complex Media
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Components of Complex Media
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Functional Types of Media
• Media such as tryptic soy broth and tryptic soy agar are called general purpose media or supportive media because they sustain the growth of many microorganisms
• Blood and other special nutrients may be added to general purpose media to encourage the growth of fastidious microbes.
• These specially fortified media (blood agar) are called enriched media
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Functional Types of Media
• Selective media favor the growth of particular microorganisms.
• Bile salts or dyes like basic fuchsin and crystal violet favor the growth of gram negative bacteria by inhibiting the growth of gram-positive bacteria; the dyes have no effect on gram negative organisms.
• Endo agar, eosin methylene blue agar, and MacConkey agar
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Functional Types of Media• Differential media are media that distinguish among
different groups of microbes and even permit tentative identification of microorganisms based on their biological characteristics.
• Blood agar is both a differential medium and an enriched one.
• It distinguishes between hemolytic and non-hemolytic bacteria.
• Hemolytic bacteria (e.g., many streptococci and staphylococci isolated from throats) produce clear zones around their colonies because of red blood cell destruction
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Functional Types of Media
• It is used to distinguish pathogenic bacteria based on the effect of bacterial enzymes known as hemolysins which lyse red blood cells.
• Blood agar is mainly used clinically to detect the presence of Streptococcus pyogenes
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Functional Types of Media• MacConkey agar is both
differential and selective. • Bile salts to support the
growth of Gram negative microbesCrystal violet to inhibit the growth of Gram positive microbes
• Since it contains lactose and neutral red dye, lactose fermenting colonies appear pink to red in color and are easily distinguished from colonies of non fermenters.
Lac+ bacteria such as Escherichia coli, Enterobacter and Klebsiella will produce acid, which lowers the pH of the agar below 6.8 and results in the appearance of red/pink colonies.
Non-Lactose fermenting bacteria such as Salmonella, Proteus species, Pseudomonas aeruginosa and Shigella cannot utilize lactose, and will use peptone instead
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Colony Morphology Characteristics
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