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조성 | 용량 | 단위 |
---|---|---|
Lactic acid whey (see below) | 1000 | ml |
White table wine (see below) | 140 | ml |
Glucose | 10 | g |
Galactose | 10 | g |
Tween 80 | 1.0 | ml |
Agar | 15 | g |
Lactic acid whey: Adjust 10% skim milk to pH 5.5 with lactic acid and heat at 100°C for 30 minutes. Remove precipitate by filtration. For preparing broth medium, adjust filtrate to pH 7.0 with 2 N NaOH and heat at 100°C for 30 minutes. Remove precipitate by filtration. Adjust filtrate to pH 5.5 with 2 N HCl. | ||
White table wine: Filter-sterilize and add to autoclaved basal medium | ||
Adjust pH to 5.5 | ||
+ add ( ) | ||
** ph : -
** memo : -
** 추가조치 사항 : -