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Raka-Ray Agar

[所属分类:培养基配方] [发布时间:2021-12-13] [发布人:网站管理员2] [阅读次数:] [返回]

Raka-Ray 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:

Pancreatic digest of casein................................20.0g

Agar ..................................................................17.0g

Maltose..............................................................10.0g

Fructose...............................................................5.0g

Glucose ...............................................................5.0g

Yeast extract........................................................5.0g

2-Phenylethanol ..................................................3.0g

Potassium aspartate.............................................2.5g

Potassium glutamate ...........................................2.5g

Betaine·HCL .......................................................2.0g

Diammonium hydrogen citrate ...........................2.0g

MgSO4·7H2O ......................................................2.0g

KH2PO4..............................................................2.0g

Liver concentrate ................................................1.0g

MnSO4·H2O ......................................................0.66g

N-Acetylglucosamine .........................................0.5g

Cycloheximide.................................................7.0mg

Sorbitan monooleate ..................................... 10.0mL

pH 5.4 ± 0.2 at 25°C

Source: This medium is available as a premixed

powder from Oxoid.

Preparation of Medium: Add components, ex

cept phenylethanol, to distilled/deionized water and

bring volume to 1.0L. Mix thoroughly. Gently heat

and bring to boiling. Autoclave for 15 min at 15 psi

pressure–121°C. Cool to 45°–50°C. Aseptically add

3.0g of 2-phenylethanol. Mix thoroughly. Pour into

sterile Petri dishes or distribute into sterile tubes.

Use: For the isolation of lactic acid bacteria in beer

and brewing processes. The addition of phenyletha

nol and cycloheximide forms a selective medium for

the isolation of lactic acid bacteria in beer and brew

ing processes.