改良Letheen肉湯基礎(chǔ)的配方說(shuō)明
發(fā)布時(shí)間：
2022-12-27
作者：
青島日水培養(yǎng)基公司
改良Letheen肉湯基礎(chǔ)配制方法：稱(chēng)取本品37.8g于1L蒸餾水或去離子水中[可按比例增加或減少配制量]，每升培養(yǎng)基中加1支20204[吐溫-80,5g]，加熱煮沸至完全溶解，分裝，121℃高壓滅菌15分鐘,備用。
Letheen Broth Base ,Modified Formula[配方]： g/L
Pancreatic Digest of Casein[胰酪蛋白胨]：20.0g
Beef Extract[牛肉浸粉]：5.0g
Tryptone[胰蛋白胨]：5.0g
Yeast Extract[酵母浸粉]：2.0g
Sodium Chloride[氯化鈉]：5.0g
Lecithin[卵磷脂]：0.7g
Sodium Hydrogen Sulfite[亞硫酸氫鈉]：0.1g
pH7.2±0.2[25℃]
Modified Letheen broth basic preparation method: weigh 37.8g in 1L distilled water or deionized water [can be increased or reduced in proportion to the amount of preparation], add 1 204 [Tween-80,5g] in each liter of medium, heat and boil until completely dissolved, sub-packed, high-pressure sterilization at 121 C for 15 minutes, stand by.
Letheen Broth Base, Modified Formula[formula]:g/L
Pancreatic Digest of Casein[casein peptone]:20.0g
Beef Extract[beef dip powder]:5.0g
Tryptone[tryptone]:5.0g
Yeast Extract[yeast extract powder]:2.0g
Sodium Chloride[NaCl]:5.0g
Lecithin[lecithin]:0.7g
Sodium Hydrogen Sulfite[Sodium Bisulfite]:0.1g
PH7.2 + 0.2[25 C]