青島日水布氏瓊脂干粉的配制方法
發(fā)布時(shí)間：
2022-12-27
作者：
日水生物
布氏瓊脂配制方法:
稱(chēng)取本品43.1g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(qǐng)搖勻,以防瓊脂沉積于器皿底部而凝固，備用。
Formula(布氏瓊脂配方)： g/L
Pancreatic Digest of Casein
胰酪酪蛋白胨 10.0g Peptic Digest of Animal Tissue
(動(dòng)物組織酶解物 10.0g
Dextrose(葡萄糖 1.0g
Yeast Extract(酵母浸粉 2.0g
Sodium Chloride(氯化鈉 5.0g
Sodium bisulfite (亞硫酸氫鈉 0.1g
Agar瓊脂 15.0g
pH7.3±0.2 25℃）
Bushi agar-agar preparation method:
According to take this product 43.1 g in 1 l of distilled water or deionized water (can be in proportion to increase or decrease preparation), heating boiling until completely dissolved, repackaging, 121 ℃ high pressure sterilization for 15 minutes, please shake after sterilization, to prevent AGAR deposited on the bottom of the vessel and solidification, and set aside.
Formula: g/L
Pancreatic Digest of Casein
Tryptone 10.0g Peptic Digest of Animal Tissue
(animal tissue enzymolysis 10.0g
Dextrose(glucose 1.0g)
Calcium Extract(Yeast Extract) 2.0g
Sodium Chloride, Sodium Chloride 5.0 g
Sodium bisulfite (Sodium bisulfite) is 0.1g
Agar Agar 15.0 g
PH7.3 + / - 0.2 25 ℃)