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Media Information

Media No. 565 R-CW Agar

Composition

capacity

unit

Tripticase peptone (BBL)

5.0

Sodium acetate

5.0

Diammonium hydrogen citrate

2.0

KH₂PO₄

5.0

Tryptone (Difco)

5.0

MgSO₄·7H₂O

0.5

Cheese whey

1.0

Yeast extract

5.0

Lactic Acid Whey:

Composition	capacity	unit
Skim milk powder	100.0	g
Distilled water	1.0	L
Suspend skim milk powder in approximately 500 ml distilled water. Adjust to pH 5.5 with DL-lactic acid. Bring volume to 1.0 L with additional distilled water. Boil milk solution for 30 minutes. Centrifuge or filter out the precipitate. Return volume to 1.0 L. Clarify through 0.45 mcm

MnSO₄·H₂O

0.5

Tween 80

1.0

** ph : 6.0

** memo : -

** additional actions :

Korean Collection for Type Cultures (KCTC)
Korea Research Institute of Bioscience and Biotechnology (KRIBB)
181 Ipsin-gil. Jeongeup-si, Jeollabuk-do 56212, Korea

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