| 146种培养基配方（细菌培养基与植物培养基） | | 点击： 作者： 来源： 时间： 2007-05-09 本站论坛 |
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脱脂牛奶 100g 去离子水 1000ml
适用范围：保加利亚乳杆菌、嗜热乳酸链球菌
45. Pea Agar (豌豆琼脂)
Glucose (葡萄糖) 1% Peptone (蛋白胨) 0.5%
NaCl 0.5% Agar (琼脂) 2.0%
Pea infusion (counted by NH2) [豌豆浸汁(以NH2计)] 12-14 mg∕100
pH (before sterilization) [消前] 7.2-7.5
[Note]: Preparetion of pea infusion (豌豆浸汁的制法) :
Preparetion 900g of pea. Put them into a 5L bottle, and add 3L of tap water. Adjust pH to 4.3-4.5 by using of sulphuric acid. Add 30ml of chloroform for antisepsis. Plug with rubber stopper and bind up the bottle mouth with gauge in order to avoid that the stopper fall off due to gas pressure. Place the bottle at 37℃ for 7-10 days. Filter the infusion, then boil the filtrate to escape the chloroform. Filter again Distribution and autoclave at 120℃ for 30 minutes. Store at cool contition . (称取白豌豆900克，置于5公升广口瓶中，加自来水3公升，用硫酸调pH至4.3-4.5，再加氯仿30毫升（防腐），加胶塞并用纱布扎口（防止冲脱），放37℃恒温室7-10天。取出用滤纸过滤，滤液煮沸20分钟，以除氯仿，并再次以滤纸过滤，除沉淀。滤液分装，于120℃30分钟灭菌。后冷藏备用。)
The standard quality of pea infusion as following (豌豆浸汁质量标准)：
Aminonitrogen（氨基酸）: 160-200 mg∕100ml
Soluble phosphoruse（溶磷）: 400-600 μg∕ml
Color（色泽）: auratus,transparent （金黄、透明）
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