Heart Infusion Broth is a non-selective general purpose media used for fastidious microorganisms. A liquid media with infusion of meat was one of the first media used for the cultivation of bacteria. Since then many modifications of Heart Infusion media have been described 7. Huntoon1 used fresh beef heart and meat peptone to prepare a “hormone” broth retaining growth stimulators. The growth factors where described by Lloyed an Cole2,3. Highly pathogenic organisms, such as meningococci and pneumococci, could grow on infusion medium without enrichments1. The addition of tryptose is better suited to the nutritional requirements of pathogenic bacteria than meat peptone. Heart Infusion Broth is also recommended for Vibrio cholerae and Vibrio species4,5 and can be used as the base in carbohydrate fermentation tests 6 . The addition of carbohydrates, blood or other ingredients results in media used for a variety of purposes used in diverse applications. Beef heart infusion and tryptose provide nitrogenous compounds, amino acids and other essential growth nutrients. Sodium chloride is used to maintain the osmotic balance. Heart Infusion Broth has been developed to give the same performance characteristics as Brain Heart Infusion (BHI) Broth. However, as bovine brain is a specified risk material, the exclusion of it from the Heart Infusion Broth means that the regulatory requirements when using it are lower. The medium has been developed to give equivalent performance to Brain Heart Infusion but the exclusion of calf brain infusion means that Heart Infusion Broth carries a lower regulatory burden. Simple additions may be made to the medium to make it suitable for the cultivation of yeasts and moulds and for use in blood culture. A highly nutritious infusion medium recommended for the cultivation of streptococci, pneumococci, meningococci and other fastidious organisms.
1. F.M. Huntoon, “Hormone” Medium. A simple medium employable as a substitute for serum medium., J. of Infect. Dis., 23,169-172 (1918.)
2. Lloyed, J. Path. and Bact., 21 (Part 1), 113 (1916).
3. Cole and Lloyed, J. Path. and Bact., 21 (Part 2), 267 (1917).
4. S.M. Harmon, D.A. Kautter, D.A. Golden, E.J. Rhodehamel, p. 9.01-9.24. App. 3.24-3.25. FDA, BacteriologicalAnalytical Manual, 8th ed. AOAC International, Arlington, VA. (1995).
5. C. Vanderzant, D.F. Splittstoesser (ed.), Compendium of Methods for the Microbiological Examination of Food, 3rd ed. American Public Health Association, Washington, D.C., 1132., p. 451-469 (1992).
6. K.L. Ruoff, Streptococcus, P.R. Murray, E.J. Baron, M.A. Pfaller, F.C. Tenover, R.H. Yolken (ed.)., Manual of Clinical Microbiology, 6th ed., American Society for Microbiology, Washington, D.C., p.305 (1995).
7. R.M. Atlas, Handbook of Microbiological Media, CRC Press, Boca Raton, FL, p. 426-431 (1993). 8.Bridson, E.Y. (Ed) (1998), The Oxoid Manual, 8th Edition, Oxoid Ltd, UK, pp. 2-51.2-52.