Casein peptone, tryptic digest 10.00 g Yeast extract 5.00 g Meat extract 5.00 g Bacto Soytone 5.00 g Glucose 10.00 g K2HPO4 2.00 g MgSO4 x 7 H2O 0.20 g MnSO4 x H20 0.05 g Tween 80 1.00 ml NaCl 5.00 g Cysteine-HCl x H2O 0.50 g Salt solution (see below) 40.00 ml Resazurin (25 mg/100ml) 4.00 ml Distilled water 950.00 ml The cysteine are added after the medium has been boiled and cooled under CO2. Adjust pH to 6.8 using 8 N NaOH. Distribute under N2 and autoclave. Salt solution: CaCl2 x 2 H2O 0.25 g MgSO4 x 7 H2O 0.50 g K2HPO4 1.00 g KH2PO4 1.00 g NaHCO3 10.00 g NaCl 2.00 g Distilled water 1000.00 ml
