The media recipe book part 3
MgCl2
1.275 g
NaHCO3
0.065 g
MgSO4x7H2O
1.75 g
H2O
500 mL
Nutrient Agar
NA
H2O
500 mL
Pre-mixed NA
12 g
Honey Agar
HON
H2O
500 mL
Agar
10 g
Honey
16 g
Nutrient Agar with Honey
NAH
H2O
500 mL
Pre-mixed NA
12 g
Honey
16 g
Lysogeny Broth
Also use as broth (no agar).
Agar
10 g
H2O
500 mL
Yeast
2.5 g
Peptone
5 g
Dextrose
10 g
Or replace yeast, peptone and dextrose with LB pre-mix
12.5 g
Yeast Peptone Dextrose
YPD
Agar
10 g
H2O
500 mL
Yeast
5 g
Peptone
10 g
Dextrose
10 g
Yeast Peptone Agar
YEP
Agar
10 g
H2O
500 mL
Yeast
10 g
Peptone
20 g
Tryptophan
0.32 g
V8 and Honey
V8HEM
H2O
500 mL
Agar
10 g
Honey
16 g
V8 Juice
80 mL
Egg Shell
0.4 g
Milo
1 g
Beet Root Agar
BRA
H2O
500 mL
Agar
10 g
Beet Root Supplement
3 g
Malt
10 g
Peaches Malt Agar
PMA
H2O
500 mL
Agar
10 g
Peaches (canned)
10 g
Dextrose
7 g
Spirulina Agar
SPA
H2O
500 mL
Agar
10 g
Spirulina supplement
3 g
Malt
10 g
Nori Agar
NorA
H2O
500 mL
Agar
10 g
Nori
3 g
Malt
10 g
Bean Soup Agar
BSA
H2O
400 mL
Agar
10 g
Bean Soup
100 mL
1) Dissolve agar into water
2) Sterilize
3) cool to 45-50◦C
4) Add egg yolk solution and antibiotic
Mannitol Egg Yolk Polymyxin Agar
MYP
H2O
500 mL
Agar
10 g
Pre-mixed MYP
23 g
Clycloheximide :C
2 g
Egg Yolk Solution`
25 mL
Antibiotic vial P
4.1 mL
Water Agar
H2O
H2O
500 mL
Agar
10 g
Fish Disease Renibacterium Salmoninarum Charcoal Agar
Adjust pH to 6.8 before autoclaving.
H2O
500 mL
Agar
10 g
Peptone
5 g
Yeast
0.3 g
L-cysteine hydrochloride
0.5 g
Activated Carbon
0.5 g
Adjust PH to 6.8 before autoclaving
Variant #1
V1
H2O
500 mL
Agar
10 g
Dry sprouted millet
4 g
Yeast
1 g
Malt
10 g
Variant #2
V2
H2O
500 mL
Agar
10 g
Dry sprouted oats
4 g
Yeast
1 g
Malt
10 g
Variant #3
V3
H2O
500 mL
Agar
10 g
Live sprouted millet
8 g
Yeast
1 g
Malt
10 g
Variant #4
V4
H2O
500 mL
Agar
10 g
Live sprouted oats
8 g
Yeast
1 g
Malt
10 g
Variant #5
V5
H2O
500 mL
Agar
10 g
Fresh Ground Corn
12 g
Yeast
1 g
Malt
10 g
For all dry Sprouted grains: place on damp cloth (Scott towel) for about 2 days. Dry for 1 day (completely dry). Grind.
For Live sprouted grains: place on damp cloth for about two days. Grind.
For any fresh insect media: Freeze before grinding
Variant #6
V6
H2O
500 mL
Agar
10 g
Fresh ground crickets
8 g
Yeast
1 g
Malt
10 g
Variant #7
V7
H2O
500 mL
Agar
10 g
Fresh ground crickets
12 g
Yeast
1 g
Malt
10 g
Crickets and Corn
CRC
H2O
500 mL
Agar
10 g
Fresh ground crickets
8 g
Fresh Ground Corn
8 g
Yeast
1 g
Malt
10 g
Variant #9
V9
H2O
500 mL
Agar
10 g
Fresh ground crickets
8 g
Fresh Ground Corn
8 g
Oyster Shell
0.8 g
Yeast
1 g
Malt
10 g
Variant #10
V10
H2O
500 mL
Agar
10 g