SURVIVAL OF ANAEROBIC-BACTERIA IN VARIOUS THIOGLYCOLATE AND CHOPPED MEAT BROTH FORMULATIONS

Three commercially available formulations of thioglycolate broth and o f chopped meat broth were evaluated for their abilities to maintain th e viabilities of 32 strains of anaerobic bacteria during a period of 8 weeks. While thioglycolate broth supported the initial (48-h) growth of all strains tested, approximately half of the strains died off with in 4 weeks. Chopped meat broths maintained the viabilities of almost a ll cultures during the test period.