{"id":113746,"date":"2021-06-20T08:37:21","date_gmt":"2021-06-20T08:37:21","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=113746"},"modified":"2021-06-20T08:37:21","modified_gmt":"2021-06-20T08:37:21","slug":"infusion-broth","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/infusion-broth\/","title":{"rendered":"Infusion broth"},"content":{"rendered":"<p>Bacteriological nutrient broth, prepared by extracting soluble protein and other substances from cooked meat (usually beef), coagulated proteins being removed by filtration. After the addition of peptone and salt the reaction is adjusted and the product sterilized. Alternatively (Wright\u2019s method) peptone and salt are added to minced beef and water prior to cooking, to achieve complete reduction of the peptone.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bacteriological nutrient broth, prepared by extracting soluble protein and other substances from cooked meat (usually beef), coagulated proteins being removed by filtration. After the addition of peptone and salt the reaction is adjusted and the product sterilized. Alternatively (Wright\u2019s method) peptone and salt are added to minced beef and water prior to cooking, to achieve [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-113746","post","type-post","status-publish","format-standard","hentry","category-i"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Infusion broth - Definition of Infusion broth<\/title>\n<meta name=\"description\" content=\"Bacteriological nutrient broth, prepared by extracting soluble protein and other substances from cooked meat (usually beef), coagulated proteins being removed by filtration. After the addition of peptone and salt the reaction is adjusted and the product sterilized. Alternatively (Wright\u2019s method) peptone and salt are added to minced beef and water prior to cooking, to achieve complete reduction of the peptone.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/infusion-broth\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Infusion broth - Definition of Infusion broth\" \/>\n<meta property=\"og:description\" content=\"Bacteriological nutrient broth, prepared by extracting soluble protein and other substances from cooked meat (usually beef), coagulated proteins being removed by filtration. After the addition of peptone and salt the reaction is adjusted and the product sterilized. 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