無鹽麥康凱瓊脂干粉的配置
發(fā)布時間：
2022-12-27
作者：
青島培養(yǎng)基公司日水生物
無鹽麥康凱瓊脂配制方法：稱取本品47.0g于1L蒸餾水或去離子水中（可按比例增加或減少配制量），加熱煮沸至完全溶解,分裝,121℃高壓滅菌15分鐘,滅菌結(jié)束后請搖勻，以防瓊脂沉積于器皿底部而凝固，備用。
配方)： g/L
蛋白胨：20.0g
乳糖：10.0g
牛膽鹽：5.0g
中性紅：0.075g
瓊脂：12.0g
pH7.4±0.2(25℃)
Salt free wheat Kang Kai agar preparation method: call this product 47.0g in 1L distilled water or deionized water (can increase or reduce the amount of preparation), heat boiling to completely dissolve, packing, 121 degrees centigrade sterilization for 15 minutes, after sterilization, please shake well in order to prevent agar from depositing at the bottom of the utensils and solidified. Reserve.
Formula):g/L
Peptone: 20.0g
Lactose: 10.0g
Bovine bile salt: 5.0g
Neutral red: 0.075g
Agar: 12.0g
PH7.4 + 0.2 (25 C)