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Lim Broth is a selective enrichment broth developed by Daniel Lim et al. (University of South Florida, Tampa) for the rapid growth of group B streptococci from newborn infants and mothers for subsequent identification by detection tests. Lim Broth is manufactured and distributed by various companies.
References:
Jones, D.E., E.M. Friedl, K.S. Kanarek, J.K. Williams, and D.V. Lim. 1983. Rapid identification of pregnant women heavily colonized with group B streptococci. J. Clin. Microbiol. 18:558-560.
Lim, D.V., W.J. Morales, and A. Walsh. 1987. Lim Group B Strep Broth and coagglutination for rapid identification of group B streptococci in preterm pregnant women. J. Clin. Microbiol.. 25:452-453.
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JordanLim broth is a type of broth made by simmering chicken or pork bones with vegetables, herbs, and seasonings. It is commonly used as a base for soups and stews in Asian cuisine, particularly in Korean and Japanese cooking. Lim broth is known for its rich flavor and depth, making it a popular choice for adding a savory umami taste to dishes.
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How many liquid ounces are in 10.75 ounces of condensed broth?
Condensed broth typically needs to be diluted before use. Usually, condensed broth requires 1 part broth to 3 parts water for reconstitution. So, 10.75 ounces of condensed broth will yield about 43 ounces of reconstituted broth.
What is broth made out of?
Broth is traditionally made by simmering meat in water, often with vegetables and herbs. This flavored liquid is then used for a variety of culinary purposes. In the past, the term “broth” was only used to refer to meat-based liquids. Today, however, vegetable broth has become very common. Australian Bone Broth
Is it necessary to cook the nutrient broth?
To destroy any competitors for the broth, fungi and bacteria.
What is it called when fat separates from broth?
When fat separates from broth, it is called skimming. Skimming involves removing the fat that rises to the top of the broth using a spoon or a fat separator.
How could you separate the solid ingredients from the broth?
You can use a strainer or a cheesecloth to separate the solid ingredients from the broth. Simply pour the broth through the strainer or cheesecloth into a separate container, leaving the solids behind. Alternatively, you could use a ladle to skim off the solids from the surface of the broth.
