改良GC肉汤基础配制方法

发布时间:

2022-12-27

作者:

日水生物


改良GC肉汤配制方法:
称取本品110.4g于1L蒸馏水或去离子水中可按比例增加或减少配制量),加热溶解,分装,121℃高压灭菌15分钟,冷却至50-55℃,每9ml单料管中添0.1ml20805,每10ml双料管中添加0.2ml20805 备用。
 
Formula(改良GC肉汤配方): g/L
 
Pancreatic Digest of  Casein胰酪胨) 20.0g                          
Beef Extract牛肉浸粉 10.0g
Yeast Extract酵母浸粉 10.0g
Lithium chloride氯化锂 10.0g
Mannitol甘露醇 40.0g
Glycine甘氨酸 2.4g
Tween 80吐温80 2.0g
Sodium pyruvate丙酮酸钠 6.0g
Sodium Chloride氯化钠 10.0g
pH6.9±0.2(25℃)
 
Preparation method:
This product is called 110.4g in 1L distilled water or deionized water to increase or reduce the amount of preparation according to proportion). Heat dissolving, packing, sterilizing at 121 centigrade for 15 minutes, cooling to 50-55 C, adding 0.1ml20805 to each 9ml single pipe, and adding 0.2ml20805 for each 10ml double pipe.
Formula (formula):g/L
Pancreatic Digest of Casein tryptone) 20.0g
Beef Extract beef dipping powder 10.0g
Yeast Extract yeast extract powder 10.0g
Lithium chloride lithium chloride 10.0g
Mannitol mannitol 40.0g
Glycine glycine 2.4G
Tween 80 Twain 80 2.0g
Sodium pyruvate pyruvate 6.0g
Sodium Chloride sodium chloride 10.0g
PH6.9 + 0.2 (25 C)