Trypticase soya broth tsb

Manufactured by Thermo Fisher Scientific

Sourced in United Kingdom

Trypticase soya broth (TSB) is a general-purpose microbiological growth medium used for the cultivation of a wide range of microorganisms, including bacteria and fungi. It provides the necessary nutrients and growth factors to support the proliferation of these organisms in a laboratory setting.

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Lab products found in correlation

Trypticase soya agar, by Thermo Fisher Scientific (1 mentions) Glycerol, by Thermo Fisher Scientific (1 mentions) Yeast extract, by Thermo Fisher Scientific (1 mentions)

2 protocols using trypticase soya broth tsb

Listeria monocytogenes Prevalence in Brazil

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A total of 137 L. monocytogenes isolates from 11 different states of Brazil were analyzed in this study. They were obtained from different food-processing environments, foods, and clinical cases, between the years 1978 and 2013. All isolates were identified by biochemical tests according Pagotto et al. 26 and stored at -20°C in trypticase soya broth (TSB; Oxoid Ltd., Basingstoke, England) supplemented with glycerol at 20% (v/v). At the time of use, isolates were transferred to a trypticase soya agar (Oxoid) and incubated at 35°C.

Camargo A.C., de Castilho N.P., da Silva D.A., Vallim D.C., Hofer E, & Nero L.A. (2015). Antibiotic Resistance of Listeria monocytogenes Isolated from Meat-Processing Environments, Beef Products, and Clinical Cases in Brazil. Microbial drug resistance (Larchmont, N.Y.), 21(4).

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Lactic Acid Bacteria Strain Maintenance

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All five strains of LAB, previously isolated from different samples of meat products [11] (link), and other strains of different genera used in this study are listed in Table 1. Stock cultures were maintained at -80 °C in de Man Rogosa Sharpe Broth (MRS, Oxoid Ltda., UK) for lactic acid bacteria and Trypticase Soya Broth (TSB, Oxoid) supplemented with 0.6% (w/v) yeast extract (Oxoid) for other microorganisms, both media contained 15% (w/v) glycerol (Sinth, Brazil). Before use, the stock strains were cultured for three consecutive times (1%, v/v) under conditions described in Table 1.

Moreno I., Marasca E.T.G., de Sá P.B.Z.R., de Souza Moitinho J., Marquezini M.G., Alves M.R.C, & Bromberg R. (2018). Evaluation of Probiotic Potential of Bacteriocinogenic Lactic Acid Bacteria Strains Isolated from Meat Products. Probiotics and antimicrobial proteins, 10(4).

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