ABSTRACT
Composition per liter: Peptone..............................................................20.0g D-Glucose..........................................................10.0g Yeast extract......................................................10.0g L-Cysteine·HCl·H2O ...........................................0.5g VPI salt solution............................................ 40.0mL Resazurin solution........................................... 4.0mL
pH 7.2 ± 0.2 at 25°C
Resazurin Solution: Composition per 44.0mL: Resazurin ........................................................0.044g
Preparation of Resazurin Solution: Add resazurin to distilled/deionized water and bring volume to 44.0mL. Mix thoroughly.
