[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 Medium
(ATCC Medium 1006)
山東拓普生物工程有限公司 培養(yǎng)基配方 http://www.xhztyn.cn
Agar............................................................................................20.0g
Pancreatic digest of casein..........................................................10.0g
Glucose.........................................................................................5.0g
Yeast extract..................................................................................5.0g
KH 2 PO 4 .........................................................................................3.0g
K 2 HPO 4 .........................................................................................3.0g
Tryptose ........................................................................................3.0g
Sodium acetate..............................................................................1.0g
L- Cysteine·HCl·H 2 O......................................................................0.2g
Salt solution R............................................................................5.0mL
Tween™ 80................................................................................1.0mL
pH 6.3 ± 0.2 at 25°C
Salt Solution R:
Composition per 100.0mL:
MgSO 4 ·7H 2 O..............................................................................11.5g
MnSO 4 ·2H 2 O................................................................................2.4g
FeSO 4 ·7H 2 O................................................................................0.68g
Preparation of Salt Solution R: Add components to distilled/de-
ionized water and bring volume to 100.0mL. Mix thoroughly. Store at
4°C.
Preparation of Medium: Add components to distilled/deionized
water and bring volume to 1.0L. Mix thoroughly. Gently heat and bring
to boiling. Distribute into tubes or flasks. Autoclave for 15 min at 15
psi pressure–121°C. Pour into sterile Petri dishes or leave in tubes.
Use:  For the cultivation and maintenance of Lactobacillus delbrueckii
and Lactobacillus jensenii.