655
10 μg/ml of erythromycin, 10 μg/ml of neomycin sulphate or 256 IU/ml of polymyxin sulphate (this may be replaced by colistin sulphate).
Peptone Beef Extract Glycogen Agar (PBG)
1 % (w/v) beef extract
0.5 % (w/v) glucose
1 % (w/v) peptone
0.5 % (w/v) sodium chloride
0.004 % (w/v) bromothymol blue
1.5 % (w/v agar)
2 % (w/v agar) for overlay.
Sterilise separately at 121 °C/15 min. The basal medium is used for pour plates,
after which the water agar is used as an overlay.
Petragnani Medium
900 ml whole milk
36 g potato fl our
500 g potato
1200 ml whole egg (whites and yolks)
70 ml glycerol
1.2 g malachite green
pH 7.2
Photobacterium damselae subsp. piscicida Medium
(Hashimoto et al. 1989 )
1 % (w/v) casamino acids/polypeptone
0.5 % (w/v) yeast extract
0.2 % (w/v) galactose
1 % (w/v) sodium glutamate
0.5 % (w/v) magnesium acetate
Agar may be added to solidify the medium.
Appendix – Media Used for the Isolation and Growth of Bacterial Fish Pathogens
10 μg/ml of erythromycin, 10 μg/ml of neomycin sulphate or 256 IU/ml of polymyxin sulphate (this may be replaced by colistin sulphate).
Peptone Beef Extract Glycogen Agar (PBG)
1 % (w/v) beef extract
0.5 % (w/v) glucose
1 % (w/v) peptone
0.5 % (w/v) sodium chloride
0.004 % (w/v) bromothymol blue
1.5 % (w/v agar)
2 % (w/v agar) for overlay.
Sterilise separately at 121 °C/15 min. The basal medium is used for pour plates,
after which the water agar is used as an overlay.
Petragnani Medium
900 ml whole milk
36 g potato fl our
500 g potato
1200 ml whole egg (whites and yolks)
70 ml glycerol
1.2 g malachite green
pH 7.2
Photobacterium damselae subsp. piscicida Medium
(Hashimoto et al. 1989 )
1 % (w/v) casamino acids/polypeptone
0.5 % (w/v) yeast extract
0.2 % (w/v) galactose
1 % (w/v) sodium glutamate
0.5 % (w/v) magnesium acetate
Agar may be added to solidify the medium.
Appendix – Media Used for the Isolation and Growth of Bacterial Fish Pathogens