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KM Agar (Kempler-McKay Agar)

[所屬分類:培養基配方] [發布時間:2021-11-24] [發布人:網站管理員2] [閱讀次數:] [返回]
KM Agar
(Kempler-McKay Agar)

山東拓(tuo)普生(sheng)物工程(cheng)有限公司(si) 培(pei)養基(ji)配(pei)方 //ljxinglong.com

Composition per liter:

Agar ..................................................................15.0g
Milk, nonfat ......................................................10.0g
Glucose ...............................................................5.0g
Milk protein hydrolysate.....................................2.5g
Solution 1...................................................... 10.0mL
Solution 2...................................................... 10.0mL
pH 6.6 ± 0.2 at 25°C
Solution 1:
Composition per 100.0mL:
K3Fe(CN)6 ........................................................10.0g
Preparation of Solution 1: Add components to
distilled/deionized water and bring volume to
100.0mL. Mix thoroughly. Filter sterilize.
Solution 2:
Composition per 40.0mL:
Ferric citrate........................................................1.0g
Sodium citrate.....................................................1.0g
Preparation of Solution 2: Add components to
distilled/deionized water and bring volume to 40.0mL.
Mix thoroughly. Filter sterilize.
Caution: Cyanide is toxic.
Preparation of Medium: Add components, ex
cept solution 1 and solution 2, to distilled/deionized
water and bring volume to 980.0mL. Mix thoroughly.
Gently heat and bring to boiling. Adjust pH to 6.6. Au
toclave for 12 min at 10 psi pressure–115°C. Cool to
45°–50°C. Aseptically add sterile solution 1 and solu
tion 2. Mix thoroughly. Pour into sterile Petri dishes.
Allow plates to dry in the dark at 30°C for 24 hr before
using.
Use: For the isolation and cultivation of acidogenic
microorganisms from foods. For the differentiation
of citrate-fermenting lactic bacteria, such as Lacto
bacillus lactis subspecies diacetylactis, from the
noncitrate-fermenting Lactobacillus lactis subspe
cies cremoris.
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