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Sour Dough Medium

[所属分类:培养基配方] [发布时间:2021-12-17] [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 Baker’s yeast to 100.0mL of distilled/

deionized water. Autoclave for 90 min at 15 psi pres

sure–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. Auto

clave for 15 min at 15 psi pressure–121°C.

Use: For the cultivation and maintenance of Lacto

bacillus sanfrancisco.