The medium is based on the VL (Viande-Levure) formulation, which utilizes a rich base of Beef Extract and Yeast Extract to provide an abundant supply of nitrogen, amino acids, vitamins, and growth factors. Peptone Mixture further supplements the nutritional profile. Glucose serves as the primary fermentable carbohydrate and energy source. To support the unique requirements of anaerobes, L-Cysteine Hydrochloride is included as a reducing agent to lower the oxidation-reduction potential of the medium. Sodium Chloride maintains osmotic balance. When supplemented with 5-10% sterile blood (typically sheep or horse blood), the medium provides essential hemin and V-factor, allowing for the observation of hemolytic reactions, which are critical for the identification of species like Clostridium and Bacteroides.
Advantages
- High Nutrient Density: The VL base is one of the most robust formulations for supporting the growth of even the most demanding anaerobic bacteria.
- Versatile Growth Support: Ideal for the primary isolation of anaerobes from clinical specimens, including abscesses, wounds, and deep tissue infections.
- Enhanced Recovery: The inclusion of L-Cysteine protects sensitive anaerobic cells from oxidative damage during the initial phases of growth.
- Differential Hemolysis: The addition of blood allows for the clear visualization of alpha, beta, and gamma hemolytic patterns.
- Standardized Reliability: Frequently used in reference laboratories for the maintenance and subculturing of anaerobic stock cultures.
Technical specifications
| Catalogue number |
1485 |
| Brand |
Condalab |
| Application |
Isolation and cultivation of fastidious anaerobic microorganisms |
| Typical Composition (g/L) |
Beef Extract (2.0); Yeast Extract (5.0); Peptone Mixture (10.0); Glucose (2.0); Sodium Chloride (5.0); L-Cysteine HCl (0.3); Bacteriological Agar (20.0) |
| Final pH (at 25 °C) |
7.3 ± 0.2 |
| Preparation |
45.0 g/L (plus Blood) |
| Storage Temperature |
2 – 25 °C |
Available packaging options
| 1485 |
500 g plastic bottle |