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培養(yǎng)基配方
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Lactobacillus bulgaricus HiVeg Agar Base with Tomato Juice and Acetate Buffer
[所屬分類:培養(yǎng)基配方] [發(fā)布時(shí)間:2021-4-27] [發(fā)布人:李佳頤] [閱讀次數(shù):] [返回]
Lactobacillus bulgaricus HiVeg Agar Base
with Tomato Juice and Acetate Buffer
Glucose .......................................................................................20.0g
Plant extract ................................................................................10.0g
Plant hydrolysate.........................................................................10.0g
Yeast extract..................................................................................5.0g
K 2 HPO 4 .........................................................................................2.0g
Tomato juice..................................................................................2.0g
Polysorbate 80...............................................................................1.0g
Acetate buffer...........................................................................80.0mL
Tomato juice, filtered...............................................................40.0mL
pH 6.8 ± 0.2 at 25°C
Source: This medium, without tomato juice and acetate buffer, is
available as a premixed powder from HiMedia.
Acetate Buffer:
Composition per liter:
Sodium acetate........................................................................113.55g
Acetic acid ...............................................................................10.0mL
Preparation of Acetate Buffer: Add components to distilled/de-
ionized water and bring volume to 1.0L. Mix thoroughly.
Preparation of Medium: Add components, except acetate buffer,
to distilled/deionized water and bring volume to 920.0mL. Mix thor-
oughly. Gently heat and bring to boiling. Adjust pH to 6.8. Add
80.0mL of acetate buffer. Mix thoroughly. Autoclave for 15 min at 15
psi pressure–121°C. Pour into sterile Petri dishes.
Use: For the isolation, cultivation, and enumeration of Lactobacillus
bulgaricus from foods.
with Tomato Juice and Acetate Buffer
山東拓普生物工程有限公司 培養(yǎng)基配方 http://www.xhztyn.cn
Composition per liter:
Agar ............................................................................................20.0gGlucose .......................................................................................20.0g
Plant extract ................................................................................10.0g
Plant hydrolysate.........................................................................10.0g
Yeast extract..................................................................................5.0g
K 2 HPO 4 .........................................................................................2.0g
Tomato juice..................................................................................2.0g
Polysorbate 80...............................................................................1.0g
Acetate buffer...........................................................................80.0mL
Tomato juice, filtered...............................................................40.0mL
pH 6.8 ± 0.2 at 25°C
Source: This medium, without tomato juice and acetate buffer, is
available as a premixed powder from HiMedia.
Acetate Buffer:
Composition per liter:
Sodium acetate........................................................................113.55g
Acetic acid ...............................................................................10.0mL
Preparation of Acetate Buffer: Add components to distilled/de-
ionized water and bring volume to 1.0L. Mix thoroughly.
Preparation of Medium: Add components, except acetate buffer,
to distilled/deionized water and bring volume to 920.0mL. Mix thor-
oughly. Gently heat and bring to boiling. Adjust pH to 6.8. Add
80.0mL of acetate buffer. Mix thoroughly. Autoclave for 15 min at 15
psi pressure–121°C. Pour into sterile Petri dishes.
Use: For the isolation, cultivation, and enumeration of Lactobacillus
bulgaricus from foods.
