培养基配方

您现在的位置：网站首页 >> 培养基配方

Sour Dough Medium

[所属分类:培养基配方] [发布时间:2021-8-19] [发布人:网站管理员2] [阅读次数:] [返回]

Sour Dough Medium

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

Composition per liter:

Maltose ....................................................................................... 20.0g

Pancreatic digest of casein............................................................ 6.0g

Yeast extract.................................................................................. 3.0g

Tween™ 80................................................................................... 0.3g

Fresh yeast extract solution .....................................................15.0mL

pH 5.6 ± 0.2 at 25°C

Fresh Yeast Extract Solution:

Composition per 100.0mL:

Baker’s yeast, live, pressed, starch-free,..................................... 25.0g

Preparation of Fresh Yeast Extract Solution: Add the live Bak

er’s yeast to 100.0mL of distilled/deionized water. Autoclave for 90

min at 15 psi pressure–121°C. Allow to stand. Remove supernatant so

lution. Adjust pH to 6.6–6.8.

Preparation of Medium: Add components to distilled/deionized

water and bring volume to 1.0L. Mix thoroughly. Adjust pH to 5.6 with

20% lactic acid or 6N HCl. Distribute into tubes or flasks. Autoclave

for 15 min at 15 psi pressure–121°C.

Use: For the cultivation and maintenance of Lactobacillus sanfran

cisco.