Stomacher circular 400

Manufactured by Seward Medical

Sourced in United Kingdom

The Stomacher Circular 400 is a laboratory instrument used for the homogenization and blending of samples. It operates by mechanically agitating the sample in a sterile bag, effectively breaking down the material and preparing it for further analysis.

Automatically generated - may contain errors

Lab products found in correlation

Glycerol, by Thermo Fisher Scientific (2 mentions) Mrs broth, by Thermo Fisher Scientific (2 mentions) Mrs agar, by Thermo Fisher Scientific (1 mentions) M17 agar, by Thermo Fisher Scientific (1 mentions) Anaerocult a, by Merck Group (1 mentions) Phosphate buffered saline (pbs), by Merck Group (1 mentions) Lactose, by Merck Group (1 mentions)

2 protocols using stomacher circular 400

Isolation and characterization of lactic acid bacteria from traditional fermented pork products

Check if the same lab product or an alternative is used in the 5 most similar protocols

Artisanal traditionally fermented prosciutto and pancetta were purchased from a local market in Cork, Ireland. The amount of 5 g of each sample was transferred into 45 g of phosphate buffered saline (PBS, pH 7.0) (Sigma Aldrich, St. Louis, MO, USA) and pummeled for 2 min at 300 rpm in a stomacher (Stomacher Circular 400; Seward, UK). Serial dilutions of each sample were prepared and plated on De Man, Rogosa and Sharpe (MRS) agar (Oxoid, Hampshire, UK) and incubated at 30 °C and 37 °C aerobically for 48 h. The number of colonies were counted and individual colonies were isolated for further investigation. A total of 106 individual colonies were randomly selected from pancetta (n = 71) and prosciutto (n = 35) and grown on MRS broth (Oxoid) for 24 h at 30 °C and 37 °C. Stock cultures of all isolates were stored at −80 °C in MRS broth supplemented with 30% (v/v) glycerol (Thermo Fisher, Waltham, MA, USA).

Parlindungan E., Lugli G.A., Ventura M., van Sinderen D, & Mahony J. (2021). Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats. Foods, 10(7), 1519.

+ Open protocol

+ Expand

Isolation of S. thermophilus from Fermented Dairy

Check if the same lab product or an alternative is used in the 5 most similar protocols

Twenty seven fermented dairy products including raw cow’s milk and soft, semi-soft, hard cheeses made with unpasteurized cow’s, buffalo’s, ewe’s and goat’s milk (Table 1) were screened for the presence of S. thermophilus strains. In total, 5 g of each product was transferred into 45 ml of PBS (Sigma Aldrich, MO, USA) and pummelling for 2 mins at 300 r.p.m. in a stomacher (Stomacher Circular 400; Seward, UK). Serial dilutions of each sample were prepared and plated on LM17 agar [M17 agar (Oxoid, Hampshire, UK) supplemented with 0.5% lactose (Sigma Aldrich)], incubated overnight at 42 °C anaerobically (Anaerocult A – Merck, NJ, USA). A total of 1253 individual colonies exhibiting a creamy-white colour were isolated. The isolates were maintained and stored at −80 °C in LM17 broth supplemented with 30% (v/v) glycerol (Thermo Fisher, MA, USA).

Parlindungan E., McDonnell B., Lugli G.A., Ventura M., van Sinderen D, & Mahony J. (2022). Dairy streptococcal cell wall and exopolysaccharide genome diversity. Microbial Genomics, 8(4), 000803.

+ Open protocol

+ Expand

About PubCompare

Our mission is to provide scientists with the largest repository of trustworthy protocols and intelligent analytical tools, thereby offering them extensive information to design robust protocols aimed at minimizing the risk of failures.

We believe that the most crucial aspect is to grant scientists access to a wide range of reliable sources and new useful tools that surpass human capabilities.

However, we trust in allowing scientists to determine how to construct their own protocols based on this information, as they are the experts in their field.

Ready to get started?

Revolutionizing how scientists
search and build protocols!