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Lactobacillus Selection Agar Base
[所属分类:培养基配方] [发布时间:2021-4-27] [发布人:李佳颐] [阅读次数:] [返回]
Lactobacillus Selection Agar Base
山东拓普生物工程有限公司 培养基配方 http://www.topbiol.com
Glucose.......................................................................................20.0g
Agar............................................................................................15.0g
Casein enzymic hydrolysate.......................................................10.0g
KH 2 PO 4 .........................................................................................6.0g
Yeast extract..................................................................................5.0g
Ammonium citrate........................................................................2.0g
Polysorbate 80 ..............................................................................1.0g
MgSO 4 ·7H 2 O............................................................................0.575g
MnSO 4 ·2H 2 O..............................................................................0.12g
FeSO 3 ........................................................................................0.034g
Acetic acid, glacial...................................................................1.32mL
pH 5.5 ± 0.2 at 25°C
Source: This medium is available from HiMedia.
Preparation of Medium: Add acetic acid to distilled/deionized wa-
ter and bring volume to 1.0L. Add remaining components. Mix thor-
oughly. Distribute into tubes or flasks. Gently heat and bring to boiling.
Boil for 1–2 min. Do not autoclave unless storage is needed. If storage
is necessary sterilize by autoclaving for 15 min at 15 psi pressure–
121°C. Pour into sterile Petri dishes or leave in tubes.
Use: For the isolation and enumeration of lactobacilli from foods.
山东拓普生物工程有限公司 培养基配方 http://www.topbiol.com
Composition per liter:
Sodium acetate............................................................................25.0gGlucose.......................................................................................20.0g
Agar............................................................................................15.0g
Casein enzymic hydrolysate.......................................................10.0g
KH 2 PO 4 .........................................................................................6.0g
Yeast extract..................................................................................5.0g
Ammonium citrate........................................................................2.0g
Polysorbate 80 ..............................................................................1.0g
MgSO 4 ·7H 2 O............................................................................0.575g
MnSO 4 ·2H 2 O..............................................................................0.12g
FeSO 3 ........................................................................................0.034g
Acetic acid, glacial...................................................................1.32mL
pH 5.5 ± 0.2 at 25°C
Source: This medium is available from HiMedia.
Preparation of Medium: Add acetic acid to distilled/deionized wa-
ter and bring volume to 1.0L. Add remaining components. Mix thor-
oughly. Distribute into tubes or flasks. Gently heat and bring to boiling.
Boil for 1–2 min. Do not autoclave unless storage is needed. If storage
is necessary sterilize by autoclaving for 15 min at 15 psi pressure–
121°C. Pour into sterile Petri dishes or leave in tubes.
Use: For the isolation and enumeration of lactobacilli from foods.
