請(qǐng)問，培養(yǎng)基好吃嗎？
發(fā)布時(shí)間：
2022-12-24
作者：
請(qǐng)問，培養(yǎng)基好吃嗎？
答：培養(yǎng)嘗起來(lái)味道幾何呢？
“這玩意兒能吃？”
“什么是培養(yǎng)基呢”
“帶不帶細(xì)菌？”
“是要煮熟了再吃嗎”
其實(shí)培養(yǎng)基吃起來(lái)味道應(yīng)該
還可以接受。
培養(yǎng)基是什么
LB培養(yǎng)基：（養(yǎng)大腸桿菌的）首先你能感覺到有點(diǎn)咸，由于配方不同，有的是牛奶香味或者是牛肉湯味，再加上發(fā)酵面包的香氣
顧名思義，就是是供給微生物、植物或動(dòng)物（或組織）生長(zhǎng)繁殖的，由不同營(yíng)養(yǎng)物質(zhì)組合配制而成的營(yíng)養(yǎng)基質(zhì)。換句話說就是，我們需要的細(xì)胞在每種特定的培養(yǎng)基上就能很好地生長(zhǎng)。
比如我需要大腸桿菌，就要用的LB培養(yǎng)基；酵母菌用的是YPD培養(yǎng)基；乳酸菌用的是MRS培養(yǎng)基；植物用MS培養(yǎng)基；動(dòng)物細(xì)胞用血清培養(yǎng)基（不用在意名字，單詞的簡(jiǎn)寫罷了）。當(dāng)然不同的目的肯定有不同的培養(yǎng)基配方。
先來(lái)感受味道
LB培養(yǎng)基：（養(yǎng)大腸桿菌的）首先你能感覺到有點(diǎn)咸，由于配方不同，有的是牛奶香味或者是牛肉湯味，再加上發(fā)酵面包的香氣。當(dāng)然，不要指望著味道多好吃，水煮白肉湯加點(diǎn)鹽，口感各位自行感受。不建議嘗養(yǎng)過菌的，聞一聞就行了，便便的味道!
YPD培養(yǎng)基：（養(yǎng)酵母菌的）有點(diǎn)甜，有點(diǎn)咸，甚至有一點(diǎn)奶粉的粘滑，甜度還是不錯(cuò)的，不至于難以下咽。如果是養(yǎng)過菌的，會(huì)有一絲酒香氣，氣味不會(huì)太差。
MRS培養(yǎng)基：（養(yǎng)乳酸菌的）甜甜的，這個(gè)不咸，有一點(diǎn)酸，有一點(diǎn)兒腥，仍然有奶粉味道。養(yǎng)過菌的如果要我形容，就是加了糖的豆汁兒味，沒嘗過豆汁兒的各位可以去試試
MS培養(yǎng)基：（養(yǎng)植物的）哎，這個(gè)味道就不提了，各種化學(xué)物質(zhì)的味道，一會(huì)兒咸，一會(huì)兒苦，一會(huì)兒澀。但是，因?yàn)榧恿撕芏嗵牵肟谶是可以接受的，就是后味太足，一下午揮之不去
加了瓊脂的固體培養(yǎng)基？看過《雪國(guó)列車》吧，里面的蛋白質(zhì)塊了解一下
培養(yǎng)基成分
培養(yǎng)基基礎(chǔ)成分，一般都含有碳水化合物、含氮物質(zhì)、無(wú)機(jī)鹽（包括微量元素）、維生素和水等幾大類物質(zhì)。
我們味道的劃分就是依據(jù)這些啦，一般就是葡萄糖、蛋白胨、微量元素、氯化鈉、瓊脂等這些物質(zhì)，接下來(lái)我們看看這些東西是什么味的。
葡萄糖：甜的不解釋，齁甜齁甜的那種
蛋白胨：主要是把肉煮爛，蛋白酶處理之后得到的東西，可以說是入口即化、淡淡肉香、口感跟健身喝的蛋白粉差不多
瓊脂：都吃過果凍吧，這口感差不多，可能更硬一些，固體培養(yǎng)基需要瓊脂，液體培養(yǎng)基就不用
無(wú)機(jī)鹽：不同鹽的口感相差非常大（此處的鹽說的是化學(xué)中的酸堿鹽的鹽）
硫酸銅：淡淡苦澀
氯化鐵：涼、酸，跟硬幣放嘴里差不多
氯化鎂：苦
氯化鉀、氯化鈉：都是咸的，食用鹽的味道
Excuse me, is the culture medium good?
Answer: how do you taste the taste?
"Can it be eaten?"
"What is the culture base?"
"Do you take bacteria with you?"
"Do you want to cook it again?"
In fact, the culture medium tastes good
It is also acceptable.
What is the medium of culture
LB medium: (E. coli) first you can feel a bit salty, because the formula is different, some are milk flavors or beef soup flavors, and the aroma of fermented bread.
Just as its name implies, it is the nutrient matrix that is supplied by microorganism, plant or animal (or tissue), and is made up of different nutrients. In other words, the cells we need can grow well on every specific medium.
For example, I need the Escherichia coli to use the LB medium; the yeast used the YPD medium; the lactic acid bacteria used the MRS medium; the plants used the MS medium; the animal cells used the serum medium (without the name, the short words of the words). Of course, different purposes must have different media formula.
First come to feel the taste
LB medium: (E. coli) first you can feel a little salty, because the formula is different, some are milk flavors or beef soup flavor, plus the aroma of fermented bread. Of course, do not expect to taste delicious, boiled meat soup with salt, feel your taste. It is not recommended to taste the bacteria, just smell it, the smell of stool!
YPD medium: (yeast) is a little sweet, a little salty, and even a little milk powder stick slip, sweetness is good, not difficult to swallow. If you have bacteria, there will be a little aroma of wine, and the smell will not be too bad.
MRS medium: (lactic acid bacteria) sweet, this is not salty, a little sour, a little fishy, still has the taste of milk powder. If I want to raise the bacteria, I would like to describe it, that is to add sugar to the taste of bean juice.
MS medium: (raising plants) ah, this flavor is not mentioned. The taste of various chemicals is salty, bitter, and astringent for a while. However, because a lot of sugar is added, the entrance is acceptable, that is, too much after taste, and linger in the afternoon.
Animal cell culture medium: cells are able to feed, taste may be the best choice for people, but there is no special flavor, the smell of soda gas.
Adding agar solid medium? Read the snow country train, and find out the protein blocks inside.
Medium composition
The basic ingredients of culture media generally contain carbohydrates, nitrogen compounds, inorganic salts (including trace elements), vitamins and water.
Our taste is based on these, such as glucose, peptone, trace elements, sodium chloride, agar, and so on. Then we can see what these things are.
Glucose: sweet, not sweet, sweet.
Peptone: the main thing is to boil the meat, and after the protease is treated, it can be said to be the same as the entrance, the light meat, the taste and the protein powder of the Fitness drink.
Agar: you've eaten jelly, which tastes almost the same. It may be stiffer. Solid medium needs agar. Liquid medium does not use it.
Inorganic salts: the difference in taste between different salts is very large.
Copper sulfate: light and astringent
Ferric chloride: cool and sour, almost the same as coins.
Magnesium chloride: bitterness
Potassium chloride and sodium chloride are all salty, the taste of edible salt.