Fastidious Anaerobe Broth
Item No.  NCM0199A
$102.00
$966.00
$1,836.00
$4,641.00

Fastidious Anaerobe Broth

Item No.  NCM0199A

Learn more
$102.00
$966.00
$1,836.00
$4,641.00
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Out of stock
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To order or for more information contact us

Fastidious Anaerobe Broth is used for the growth fastidious anaerobes and is not intended for use in the diagnosis of disease or other conditions in humans.

Fastidious Anaerobe Broth (F.A.B.) was developed by NEOGEN, working in conjunction with the microbiology department of a University of Manchester teaching hospital. The medium was designed to give optimum growth of fastidious anaerobes and has found applications as a blood culture medium and an enrichment broth for the isolation of anaerobes. The medium is very rich in nutrients from the specially selected peptone mixture. Vitamin K. hemin and L-cysteine are all growth factors required by some anaerobes. L-cysteine together with sodium thioglycolate reduce the Eh of the medium and the agar content inhibits absorption of oxygen and convection currents. Resazurin is a redox indicator. Several published evaluations show F.A.B. to be the liquid medium of choice for fastidious anaerobes.

Specifications
Analyte Thermophilic, Anaerobes
Brand NEOGEN Culture Media
Formula
Formula Liter
Peptone Mixture 15.0 g/L
Yeast Extract 10.0 g/L
Sodium Thioglycollate 0.5 g/L
Sodium Chloride 2.5 g/L
Agar 0.75 g/L
L-Cysteine HCI 0.5 g/L
Resazurin 0.001 g/L
Sodium Bicarbonate 0.4 g/L
Hemin 0.005 g/L
Vitamin K 0.0005 g/L
Grams per Liter 29.70
Liters per 500g 17.00
Mass 500 g
Package Dimensions 4.60 IN x 2.90 IN x 8.60 IN
Package Weight 1.35 LB
Preparation
  1. Dissolve 29.7 grams of the medium in 1 liter of purified water.
  2. Heat with frequent agitation to completely dissolve the medium. Boil to dissolve the agar and dispense into screw capped containers.
  3. Autoclave at 121°C for 15 minutes.
  4. Tighten the caps as soon as possible after autoclaving.
Previous Item Number Product was previously known as LabM Product: LAB071 Fastidious Anaerobe Broth

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