Cheese Agar

[所属分类:培养基配方] [发布时间:2020-4-16] [发布人:] [阅读次数:] [返回]

山东拓普生物工程有限公司

Shandong Tuopu Biol-Engineering Co.,Ltd

Cheese Agar

培养基配方
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 potassium 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 suspension of cheese solids. Adjust pH to 7.4. Au-
toclave 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 Brevibacterium linens.