Chocolate agar
Chocolate agar is a type of culture medium used in microbiology for the growth and identification of certain bacteria, particularly those that require an increased carbon dioxide environment and increased nutrient availability. It is a non-selective, enriched medium that supports the growth of a variety of microorganisms.
Lab products found in correlation
24 protocols using chocolate agar
Profiling Fly Bacterial Culturome
Identification of Microorganisms via MALDI-TOF MS
Comparative Evaluation of Agar Media
Meningococcal Serogroup B Strain Protocols
Antimicrobial Assay Protocol for Diverse Compounds
Diagnosis of Tuberculous Meningitis Using GeneXpert
Blood culture bottles were incubated in an automated blood culture incubator BACTEC FX40 system (BD) for a maximum of five days and flagged as either “negative” or “positive” for bacterial growth. Positive blood cultures were analysed using the FilmArray blood culture identification (BCID) panel (BioMerieux, France) [20 (link)], and cultured onto blood agar (BD), MacConkey agar (BD) and chocolate agar (BD), with the same routine bacterial identification as for CSF cultures.
Other investigations, such as malaria testing using peripheral blood smear and May-Grünwald-Giemsa staining, rapid testing for HIV, haematological and biochemical analyses were performed according to routine practice at JUSH.
Microbial Isolation from Native Lung Tissues
NTHI Strain Culturing and Infection
CSF Analysis for Bacterial Infections
Rapid Bacterial Identification Using MALDI-TOF
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