Meat Yeast (VL)

A Gélose Meat-Yeast is a Culture medium used for solement of the Bactérie S strict anaerobes, the research of the respiratory type; it is a very reducing medium, very nutritive.

Composition:

tryptic Peptone 10g/L

NaCl 5g/L

Beef extract 2g/L

Extrait from cystein 0,3g/L yeast 5g/L

Chlorhydrate makes the medium very reducing

Glucose 2g/L

Agar 15 ‰

Principle

Medium VL is conditioned in a deep and narrow tube. It creates for itself gradient of an oxygen concentration; its stronger concentration is close to surface and becomes almost null in the content of the tube. The mode of breathing of the bacterium will determine the place where it will push best in the gélose.

Use

This type of medium is conditioned in large tube with stoppers to aim. It is necessary to obtain less possible Air on the top of the tube (to fill of Gélose to the top). Sowing is made when the gélose is still soft, but not too hot not to kill the bacteria (temperature of 43°C approximately). The reading is done according to the place where the bacterium developed.

If she believes only on the top of the tube, the bacterium seeks the air, she is aerobic.
If she uniformly believes in all the gélose the bacterium is aéro-anaerobe.
If the bacterium does not believe that in the bottom of the tube this one is anaerobic.

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