培養(yǎng)基配方
Maltose 20.0 g
Yeast extract 3.0 g
Fresh yeast extract 15.0 ml
Tween 80 0.3 g
Casein peptone, tryptic digest 6.0 g
Distilled water up to 1000.0 ml
Adjust pH to 5.6 with 20% lactic acid or HCl. Fresh yeast extract is prepared by autoclaving a 20% suspension of commercial baker's yeast in distilled water for 30
minutes at 121?C, allowing the suspension to settle overnight at 2 to 8?C, decanting and further clarifying the supernatant by centrifugation. The extract prepared in this manner contains 1.5% solids and if not to be used within a few days, should be frozen or freeze-dried immediately.
