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Lactic Agar for Yogurt Bacteria, Modified

[所属分类:培养基配方] [发布时间:2021-11-25] [发布人:网站管理员2] [阅读次数:] [返回]

Lactic Agar for Yogurt

Bacteria, Modified

山东拓普生物工程有限公司培养基配方 http://www.topbiol.com

Composition per liter:

Elliker agar......................................................... 1.0L

Milk solution................................................. 70.0mL

pH 6.8 ± 0.1 at 25°C

Elliker Agar:

Composition per liter:

Pancreatic digest of casein................................20.0g

Agar ..................................................................15.0g

Yeast extract......................................................10.0g

Gelatin.................................................................4.0g

Glucose ...............................................................3.0g

Ascorbic acid ......................................................2.5g

Lactose................................................................2.5g

NaCl....................................................................2.5g

Sodium acetate....................................................2.5g

Sucrose................................................................2.5g

Preparation of Elliker Agar: Add components

to distilled/deionized water and bring volume to

1.0L. Mix thoroughly. Gently heat and bring to boil

ing. Autoclave for 15 min at 15 psi pressure–121°C.

Cool to 45°–50°C.

Milk Solution:

Composition per 100.0mL:

Nonfat dry milk solids ......................................11.0g

Preparation of Milk Solution: Add nonfat dry

milk solids to distilled/deionized water and bring

volume to 100.0mL. Mix thoroughly. Autoclave for

12 min at 15 psi pressure–121°C. Cool to 45°–50°C.

Preparation of Medium: Add 70.0mL of sterile

milk solution to 1.0L of cooled, sterile Elliker agar.

Mix thoroughly. Pour into sterile Petri dishes. Allow

plates to dry at 28°–30°C for 18–24 hr.

Use: For the cultivation of acidogenic microorgan

isms, especially Lactobacillus species and lactic

streptococci, from foods.