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Cheese Agar

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

Cheese 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:

Cheese, ripened...............................................100.0g

NaCl..................................................................50.0g

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

Peptone..............................................................10.0g

Potassium citrate...............................................10.0g

Sodium oxalate ...................................................2.0g

pH 7.4 ± 0.2 at 25°C

Preparation of Medium: Add the cheese and po

tassium citrate to distilled/deionized water and bring

volume to 300.0mL. Gently heat and bring to 50°C to

separate the fat. Discard the fat. In a separate flask,

add the remaining components to distilled/deionized

water and bring volume to 700.0mL. Gently heat and

bring to boiling. Add the 300.0mL of aqueous sus

pension of cheese solids. Adjust pH to 7.4. Autoclave

for 25 min at 15 psi pressure–121°C. Pour into sterile

Petri dishes or distribute into sterile tubes.

Use: For the isolation and cultivation of Brevibacte

rium linens.