改良GC肉湯基礎(chǔ)配方
發(fā)布時間：
2022-12-27
作者：
日水生物
改良GC肉湯配制方法:
稱取本品110.4g于1L蒸餾水或去離子水中可按比例增加或減少配制量）,加熱溶解，分裝，121℃高壓滅菌15分鐘,冷卻至50-55℃，每9ml單料管中添0.1ml20805，每10ml雙料管中添加0.2ml20805 備用。
Formula(改良GC肉湯配方)： 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氯化鋰：10.0g
Mannitol甘露醇：40.0g
Glycine甘氨酸：2.4g
Tween 80吐溫80：2.0g
Sodium pyruvate丙酮酸鈉：6.0g
Sodium Chloride氯化鈉：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)