HYA Agar

[所属分类:培养基配方] [发布时间:2021-4-16] [发布人:李佳颐] [阅读次数:] [返回]

HYA Agar

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

Composition per liter:

Agar............................................................................................15.0g
Proteose peptone No. 3...............................................................10.0g
Beef extract...................................................................................1.0g
Lactose solution.......................................................................10.0mL
Galactose solution....................................................................10.0mL
Glucose solution ......................................................................10.0mL
pH 6.8 ± 0.2 at 25°C
Lactose Solution:
Composition per 10.0mL:
Lactose..........................................................................................5.0g
Preparation of Lactose Solution: Add lactose to distilled/deion-
ized water and bring volume to 10.0mL. Mix thoroughly. Filter steril-
ize.
Galactose Solution:
Composition per 10.0mL:
Galactose.......................................................................................2.5g
Preparation of Galactose Solution: Add galactose to distilled/de-
ionized water and bring volume to 10.0mL. Mix thoroughly. Filter ster-
ilize.
Glucose Solution:
Composition per 10.0mL:
Glucose.........................................................................................2.5g
Preparation of Glucose Solution: Add glucose to distilled/deion-
ized water and bring volume to 10.0mL. Mix thoroughly. Filter steril-
ize.
Preparation of Medium: Add components—except lactose solu-
tion, galactose solution, and glucose solution—to distilled/deionized
water and bring volume to 970.0mL. Mix thoroughly. Gently heat and
bring to boiling. Adjust pH to 6.8. Autoclave for 15 min at 15 psi pres-
sure–121°C. Cool to 45°–50°C. Aseptically add sterile lactose solu-
tion, galactose solution, and glucose solution. Mix thoroughly. Pour
into sterile Petri dishes.
Use: For the cultivation of acidogenic microorganisms, especially
Lactobacillus bulgaricus and Streptococcus thermophilus, from foods.