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Sour Dough Medium

[所屬分類:培養基配方] [發布時間:2021-12-17] [發布人:網站管理員2] [閱讀次數:] [返回]
Sour Dough Medium

山東拓普生物工程有限公司 培養基配方 //ljxinglong.com

Composition per liter:

Maltose..............................................................20.0g
Pancreatic digest of casein..................................6.0g
Yeast extract........................................................3.0g
Tween 80.............................................................0.3g
Fresh yeast extract solution........................... 15.0mL
pH 5.6 ± 0.2 at 25°C
Fresh Yeast Extract Solution:
Composition per 100.0mL:
Baker’s yeast, live, pressed, starch-free............25.0g
Preparation of Fresh Yeast Extract Solution:
Add the live Baker’s yeast to 100.0mL of distilled/
deionized water. Autoclave for 90 min at 15 psi pres
sure–121°C. Allow to stand. Remove supernatant so
lution. Adjust pH to 6.6–6.8.
Preparation of Medium: Add components to
distilled/deionized water and bring volume to 1.0L.
Mix thoroughly. Adjust pH to 5.6 with 20% lactic
acid or 6N HCl. Distribute into tubes or flasks. Auto
clave for 15 min at 15 psi pressure–121°C.
Use: For the cultivation and maintenance of Lacto
bacillus sanfrancisco.
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